Straits Times Press Books :: Health :: HOT POTATOES & COOL BANANAS, Healthy Food – What, Why & How

HOT POTATOES & COOL BANANAS, Healthy Food – What, Why & How

HOT POTATOES & COOL BANANAS, Healthy Food – What, Why & How

HOT POTATOES & COOL BANANAS, Healthy Food – What, Why & How
=> Key science facts about nutrition
=> What to eat and how to prepare it
=> A handy reference guide for every kitchen
=> Includes 70 tempting recipes
This fact-filled one-stop guide on the science of healthy food guides you on WHAT to eat to get optimal nutrition and help for specific complaints; WHY eat certain foods by giving sound nutritional information; and HOW to get the most out of these foods using healthy recipes.
What’s an antioxidant? What types of antioxidant are in a mango? Why are blueberries called brainberries? Bananas are the world’s most popular fruit, but what’s really under their skin? Why is broccoli a ‘blue chip’ vegetable? Are portobellos healthier than button mushrooms? Should I choose green kiwifruit, yellow kiwifruit, or both? How do I combine different foods to get the most out of them? Is raw better than cooked?
Hot Potatoes and Cool Bananas answers all these questions, and more. Combining the skills of nutritionist Anne Perera, food biochemists Carolyn Lister and Lesley Hedges, and renowned chef Devagi Sanmugam, this book is a unique approach to healthy eating that reveals the simple science behind your everyday fruit and veg.
THE AUTHORS:
Dr Anne Perera is specialist in food and nutrition and is the Group Leader of food development within the Nutrition and Health Team at the New Zealand Institute for Crop & Food Research Limited. She has co-authored “Nutrition 2000” for which she received the Nutrition Writer of the Year award in New Zealand. Dr Anne, as she was popularly known while working in Singapore as the Nutritionist/Scientific & Regulatory Affairs Manager at Fraser and Neave Ltd, was born in Sri Lanka and has also lived in India, the USA and Brazil. She has a BSc in Agriculture, MSc in Food Technology, PhD in Food and Nutrition, an MBA and a Diploma in Counselling Psychology. She is a Fellow of both the New Zealand Institute of Food Science & Technology (NZIFST) and the Singapore Institute of Food Science & Technology (SIFST) and a Distinguished Member of the International Society of Poets.
Dr Carolyn Lister leads the Phytochemicals and Health Group, within the Nutrition & Health Team at the New Zealand Institute for Crop & Food Research Limited. She obtained her PhD in plant biochemistry from the University of Canterbury in 1994. Although originally working on pigments and plant colour, in 1997 Dr Lister completed a fellowship at the University of Glasgow where she developed an interest in the role of pigments in human nutrition. The primary focus of her Group’s current research is phytochemicals and their role in human health, especially as antioxidants.
Lesley Hedges is a Research Associate in the Phytochemicals and Health Group, within the Nutrition & Health Team at the New Zealand Institute for Crop & Food Research Limited. She has a background in both science and the arts, her first degree being a BA Honours in English literature, followed by a Post Graduate Diploma in Applied Science later in life. Recently she has become increasingly involved in the process of communicating science to the wider public. This project has allowed her to combine her knowledge of food science and nutrition with her interest in the wider cultural and historical aspects of food.
Devagi Sanmugam, Known widely today as the ‘Spice Queen’ of Singapore’s burgeoning culinary scene, Devagi Sanmugam has proven to be an inspiring cookbook author of more than 14 cookbooks. Her recipes are being featured in many magazines in Singapore and overseas. She has also appeared on TV cooking programmes in the Singapore, United Kingdom, Australia, United States of America, Malaysia, Sweden, India and Japan, and on numerous radio stations all over the world. She is constantly involved in developing and testing original recipes and formulas for food companies, supermarkets and restaurants. She provides educational experiences through lectures and demonstrations at her own home based cooking school – Epicurean Kitchen and to country clubs, recreational associations, schools and corporate bodies. Devagi also owns her own restaurant Devagi’s Restaurant & Café and her own range of products.
ISBN (13): 978-981-248-110-8
ISBN (10): 981-248-110-9
Size: 148 x 210 mm (Portrait)
184 pp, Limp, IllustratedPrice (before GST): 23.50
Available from all leading bookstores
Details
Weight 0.45 grams
Author Anne Perera, Carolyn Lister & Lesley Hedges & Devagi Sanmu
ISBN 978-981-248-110-8
Size 148 x 210 mm (Portrait)
Extent 184 pp,
Hardcover / Softcover Softcover
Illustrated or Black & White Illustrated
Language English
 
Our price: US$18.00
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