Pureed Foods with Substance and Style [Ring-bound]

J. William Richman (Author), Maria Seppi Ferraco (Contributor)

Book Description

Publication Date: April 29, 1994

Here is a unique cookbook for health facilities with in-patient populations. "Pureed Foods with Substance and Style" is a breakthrough! It reveals exciting methods of preparing good-looking, good-tasting pureed foods. With this how-to book, you'll learn a new way to puree, thicken, and reshape foods in their original forms to enhance taste and eye appeal. By doing so, you'll contribute to improved quality of life and restored dignity for people with swallowing disorders.

Product Details

• Ring-bound: 242 pages
• Publisher: Aspen Pub; Lslf edition (April 29, 1994)
• Language: English
• ISBN-10: 0834205548
• ISBN-13: 978-0834205543
• Product Dimensions: 11.5 x 10.2 x 1.6 inches
• Shipping Weight: 2.8 pounds (View shipping rates and policies)
• Average Customer Review: 4.0 out of 5 stars  See all reviews (1 customer review)
• Amazon Best Sellers Rank: #1,277,914 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

8 of 8 people found the following review helpful:

4.0 out of 5 stars Excellent cook book for dysphagia patient, April 12, 2009

By 

Lou (Denver, CO) - See all my reviews

This review is from: Pureed Foods with Substance and Style (Ring-bound)

This is very expensive but I am glad I bought it. It has been helpful in figuring out how to cook for my mom who has life threatening dysphagia. This is not for someone who just needs to have a soft diet. I used several of the recipes successfully and learned a lot about the subject that has been valuable in my mom's treatment. This is an institutional cook book but also has quantities for cooking only 2 servings. Nice spiral design and easy to use format with useful dividers. Also has nutritional information for each recipe.