This book introduces readers to the different food groups that make up a healthy diet. It then looks at eggs and dairy products in the context of a healthy diet. Egg and dairy recipes from around the world using a variety of cookery skills are used to illustrate how to incorporate each food group into day-to-day cooking.

 

This book is part of a book series called Food And How To Cook It .

There are 48 pages in this book. This book was published 2009 by Hachette Children's Group .

Jillian Powell is an experienced writer of children's fiction and non-fiction. Clare O'Shea is a highly experienced food technology teacher. Claire Llewellyn lives in Hertford and is an established non-fiction author for children.

This book has the following chapters: Plants and a balanced diet Looking at vegetables Looking at fruits Salad vegetables Basic vinaigrette Salade nicoise Summer couscous salad Caesar salad Roots and tubers Mashed potato Pommes Dauphinoise Borscht Sweet potato soup Green vegetables Cooked cabbage Eggs Florentine Broccoli beef noodles Broad beans and ham Vegetable fruits Ratatouille Pumpkin pie Caponata Stuffed peppers Legumes and pulses Houmous Lentil dahl Tuna and bean salad Minestrone soup Orchard fruits Orchard fruit crumble Dutch apple cake Peach Melba Poached pears with chocolate sauce Berries and currants Summer pudding Strawberry foam Raspberry pavlova Citrus fruits Lemon sorbet Satsuma cup cakes Citrus wake up Tropical fruits Pineapple and ham pizza Banana and mango shake Far Eastern fruit salad Glossary Food safety Useful techniques Index Useful websites