TITLE

Making Comfort Healthy

AUTHOR(S)
Lang, Joan
PUB. DATE
August 2007
SOURCE
FoodService Director;8/15/2007, Vol. 20 Issue 8, p40
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
The article offers information on healthy alternatives to comfort foods according to Justin Evans, new chef de cuisine at Memorial Sloan-Kettering Cancer Center in New York City. Evans states that eating comfort foods in a healthy environment can be done by changing cooking methods and the main ingredients. It says that the binding agent that holds the Bulgur Wheat Meat Loaf is the grains of bulgur wheat instead of the traditional breadcrumbs.
ACCESSION #
26215548

 

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