Monika Judä
Acrylamide
96 pages
ISBN 978-3-89604-875-2
Published: 2003
7,95 EUR
Acrylamid
Is it dangerous to eat chips, crisps, crispbread and biscuits? Food that is fried, baked or deep-fried at a high temperature contains the crisp-poison Acrylamide. Could this be another scandal concerning the production of food? No, it couldnt. The dangerous substance is in the nature of many groceries especially potatoes and cereals. This book contains numerous delicious recipes and explains how you can protect your family with smart shopping and slow cooking.
- Background information on Acrylamide
- Smart shopping to avoid Acrylamide
- Golden kitchen rules for potatoes and cereals
- Delicious potato recipes
- Recipes for cereals prepared in the pan or in the oven
- Baking bread and cakes the right way
- Extra: addresses and homepages with further information
Healthy frying, baking, cooking and eating
