Nihao Bao Bao: Feeding your child nutritiously and deliciously in China

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About the author

Stephanie Zhang was born and raised in Shanghai. She moved to the United States in the late 1980's. She studied at The University of Delaware where she earned a masters degree in Food and Nutrition. Stephanie worked at a variety of clinical settings in three different states since 1997. In late 2008, she and her family moved back to Shanghai. Stephanie consults at a private clinic as a nutritionist and enjoys working and helping the international community. As a mother of two children, Stephanie is passionate about feeding families with healthy and nutritious foods.

Midge Crist was born and raised in the United States and attended Purdue University where she earned her bachelors degree in Food and Nutrition. Moving with her family numerous times, she has had two expat assignments in Europe and now currently lives in China. She has raised two daughters globally and understand the challenges of the expat family. Midge has been a practicing Dietician for over 25 years; consulting clients from all around the world, helping them maximize their health with good nutrition.

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Nihao Bao Bao
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Cooking / General
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Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious.
Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment.
On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques.
Among the major themes addressed throughout this new edition are:
Traditional and modern methods of food production and their influences on food quality The great diversity of methods by which people in different places and times have prepared the same ingredients Tips for selecting the best ingredients and preparing them successfully The particular substances that give foods their flavors and that give us pleasure Our evolving knowledge of the health benefits and risks of foods
On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.
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