"The book was interesting and provided valuable insight into the science of cooking. It was written in an
entertaining manner and held my attention while also including significant content at a level that is useful and
appropriate for the audience."
-Linda Lolkus, RD, Fort Wayne, IN
"This program provides a good reference for future teaching opportunities. The material is useful and can be
introduced in a number of consulting and/or teaching settings. I appreciated the context and the organization of
-Elaine Fragadakis, RD, Sarasota, CA
"The book was excellent and will become a staple on my reference shelf."
Rachel McCandless, RD, Atlantic Beach, FL
"I loved this program!
It helps make food easier to approach and offers many ways to make food products more palatable and
promote likability. At
work, we are offering nutrition education with more and more food preparation demonstrations, and this helps to
prepare food to its optimal palatability, so we can expose our clients to healthy food that tastes delicious."
-Amber Ward, RD, North Port, FL
"Interesting and practical topic for professionals and the home cooks. Easy and enjoyable reading."
-Tracy Garber, RD, Natick, MA
"This is an amazing book and a terrific course.”
- Dan Soloway, Chef, Port Chester, NY
45 CPEU / CEU
958 pages. Includes CE evaluation/Reporting Form: You will submit it online and receive your CE Certificate immediately. See below for suggested learning codes.
*NOTE: This course expires 8/31/21. You have until that date to complete your CPEU testing for this course.
Already have the book? Buy just the Evaluation/Reporting Form. Click here to order!