Feng Shui Food
Author: Steven Saunders
Here is great-looking, great-tasting food that will revolutionize your meals and revitalize your life.
Did you ever think you could cook food that not only tastes delicious but also promotes health and happiness? Two experts in their fields, Feng Shui practitioner Simon Brown and chef and restaurateur Steven Saunders, have combined their respective talents and energies to show you all you need to know.
According to the principles of Feng Shui, chi energy is present in all things, including the food you eat and the places in which you eat it. Here you will learn how to manipulate chi energy to bring about positive changes in your life and that of your family and guests by the choice of ingredients; the methods you use to prepare, cook, and serve them; and even the way you decorate your table.
This innovative cookbook provides over 100 delicious Feng Shui inspired dishes. Each of these healthy, nutritious recipes provides the perfect energy balance for your changing needs. And they taste wonderful too! Included herein are:
- Complete menu plans.
- Advice on how to plan and serve the right food for different occasions--from a romantic dinner or family gathering to a formal business lunch.
- Tips for celebratory meals for weddings, children's parties and summertime open-air feasts how to "read" a restaurant's dйcor, layout, and location to ensure you choose the right venue whenever you dine out.
This is a beautiful full-color book-and a great gift.
Internet Book Watch
Feng shui has until now been the domain of interior designers: now with Feng Shui Food it moves into the culinary scene with a master chef's insights on how feng shui principles can apply to the kitchen. From dishes which promote relaxation and peace of mind to those which establish formality and celebrator atmospheres, this packs in menus and tips.
Table of Contents:
| 1 | The Principles | 6 |
| Chi energy | 8 | |
| Yin and yang | 10 | |
| The five elements | 16 | |
| The eight directions | 20 | |
| The kitchen | 22 | |
| Feng shui food | 26 | |
| 2 | Yin & Yang Recipes | 28 |
| Soups and appetizers | 30 | |
| Entrees | 42 | |
| Side dishes | 52 | |
| Desserts | 58 | |
| 3 | Menus for Success | 64 |
| Dining area | 66 | |
| Formality | 68 | |
| Romance | 74 | |
| Relaxation | 80 | |
| Creativity | 86 | |
| Family harmony | 92 | |
| Passion | 98 | |
| Children | 104 | |
| Excitement | 110 | |
| Reconciliation | 116 | |
| 4 | Special Occasions | 122 |
| Children's party | 124 | |
| Picnic lunch | 126 | |
| Housewarming party | 128 | |
| Barbecue | 130 | |
| Celebration party | 132 | |
| Wedding celebration | 134 | |
| Christmas | 136 | |
| 5 | Eating Out | 138 |
| Choosing the right restaurant | 140 | |
| Restaurant menu | 146 | |
| Appendix | 148 | |
| Index | 156 | |
| Recipe index | 159 | |
| Acknowledgments | 160 |
Go to: Keep Your Brain Young or Sober and Free
Total Quality Management for Hospital Nutrition Services
Author: M Rosita Schiller
This manual provides the necessary information to build and sustain an effective total quality management program for nutrition services in hospitals, skilled nursing facilities, and nursing homes. Forms, charts, and guidelines are included in reproducible format. This manual provides numerous real—life examples.
Elizabeth Wall
This manual was written for the management staff of a nutrition department. The text is divided into four sections that thoroughly cover the information needed to develop, implement, sustain, and evaluate a quality management program. The purpose is to provide a comprehensive guide to facilitate a transition to and evaluation of quality improvement management for nutrition departments. The authors have targeted nutrition professionals and dietitians to use this text. In addition, this manual would be an excellent reference for an administrator who is charged with an institution's quality improvement program. This text is divided into sections that systematically review the background of quality management and essential components of a quality improvement program. A comparison of several quality management programs is provided. The text contains many figures, diagrams, and tables that are easy to interpret and are complementary to the topics discussed. In addition, there is an extensive appendix that contains multiple sample documents from actual nutrition practices. The text is published in looseleaf format that gives the reader easy access for copying or revising sample documents. This book is well referenced with recent publications. A portion of the text outlines the current nutritionally related guidelines and requirements that are mandated by the various accreditation organizations. This text is an excellent resource for anyone who is developing, updating, or evaluating a quality improvement program. The sample forms, program outlines, and summary of regulatory guidelines are attractive features of this text. This very practical text would be a useful reference for a nutritiondepartment or for any professional who is overseeing a nutrition quality improvement program.
Doody Review Services
Reviewer: Elizabeth Wall, MS, RD (University of Chicago Pritzker School of Medicine)
Description: This manual was written for the management staff of a nutrition department. The text is divided into four sections that thoroughly cover the information needed to develop, implement, sustain, and evaluate a quality management program.
Purpose: The purpose is to provide a comprehensive guide to facilitate a transition to and evaluation of quality improvement management for nutrition departments.
Audience: The authors have targeted nutrition professionals and dietitians to use this text. In addition, this manual would be an excellent reference for an administrator who is charged with an institution's quality improvement program.
Features: This text is divided into sections that systematically review the background of quality management and essential components of a quality improvement program. A comparison of several quality management programs is provided. The text contains many figures, diagrams, and tables that are easy to interpret and are complementary to the topics discussed. In addition, there is an extensive appendix that contains multiple sample documents from actual nutrition practices. The text is published in looseleaf format that gives the reader easy access for copying or revising sample documents. This book is well referenced with recent publications. A portion of the text outlines the current nutritionally related guidelines and requirements that are mandated by the various accreditation organizations.
Assessment: This text is an excellent resource for anyone who is developing, updating, or evaluating a quality improvement program. The sample forms, program outlines, and summary of regulatory guidelines are attractive features of this text. This very practical text would be a useful reference for a nutrition department or for any professional who is overseeing a nutrition quality improvement program.
Rating
4 Stars! from Doody
