An exciting compendium of nearly 300 easy-to-follow recipes that demonstrate that good nutrition is the product of good food, carefully selected and properly prepared. Beautifully illustrated with 200 full-color photos, this book features recipes with nutrient analyses and step-by-step instructions.
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Books on nutritious eating abound, but none seem as comprehensive as The Professional Chef's Techniques of Healthy Cooking. Prepared by the Culinary Institute of America, the book is addressed to chefs who may require grounding in nutritional principles as well as representative recipes to help them "cook healthy." It's hard to imagine anyone, however, who wouldn't benefit from--and enjoy perusing--this trove of sophisticated yet approachable material. With more than 400 of the Institute's recipes, 200 color photos, and a cornucopia of useful information, including charts ("Definitions of Nutrient Claims," for example, helps readers understand terms like lite or low fat), the book is a definitive, up-to-date food and nutrition guide.
The book's largest section contains the recipes--each with detailed nutritional analysis--for a wide selection of dishes. These range from chef's pantry items like pesto, duxelles, and yellow pepper oil and salads--Grilled Garlic Shrimp with Radish Salad is a tasty example--to breads, deserts, and beverages. Though uncomplicated, these large-scale, ingredients-specified-by-weight formulas will be most useful to professionals. Universally valuable, however, is the introductory material, which explores, among other topics, the language of nutrition, elements of flavor, cooking with less fat, and agricultural issues such as organic farming, free-range poultry, and plant biotechnology. "A Case Study in Flavor Deconstruction," which atomizes the appeal of a sample dish, is a fascinating reminder that the foundation of all good eating is sensual. Concluding with a cooking and nutritional glossary, the book is a welcome, obligatory addition to any home or professional kitchen library. --Arthur BoehmFrom the Inside Flap:
Prepared by The Culinary Institute of America, which has been hailed by Time magazine as "the nation's most influential training school for cooks," The Professional Chef's(r) Techniques of Healthy Cooking, Second Edition, offers nutritional cooking techniques and theories that have been tested and proven in the Institute's kitchens. It begins with the language of nutrition. The lessons of the USDA food guide pyramid, the Mediterranean pyramid, and a vegetarian pyramid from the American Dietetic Association (ADA) are used as a foundation for the Institute's seven principles of healthy cooking. They call upon the chef to introduce a wider array of foods such as fruits, grains, and vegetables into dishes. Successful strategies for cooking with less fat, moderating salt, and choosing and using healthy sweeteners are included as well. A separate section on creating healthy menus covers menu and recipe development, nutritional analysis, and nutrition labeling in menus and advertising.
Special features of this incomparable guide include:
* Seven principles of healthy cooking
* Nearly 400 of the Institute's best recipes -200 of them new to this edition
* Over 250 photos that illustrate basic and advanced preparation techniques and inspire with elegant presentations for healthful dishes
* Practical tips for healthy sautéing, stir frying, grilling, baking, smoke-roasting, and more
* Dependable guidelines for selecting healthy, fresh ingredients
* A nutritional analysis for each recipe, with separate breakdowns for sauces, side dishes, and other components
Filled with time-tested and refined techniques for maximizing both nutrition and flavor, The Professional Chef's(r) Techniques of Healthy Cooking, Second Edition, is a completely trustworthy and irreplaceable reference for anyone interested in creating the finest, healthiest, and most flavorful of meals.
Founded in 1946, The Culinary institute of America is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts. Courses for foodservice professionals are offered at the college's main campus in Hyde Park, New York, and at its additional campus for continuing education, The Culinary Institute of America at Greystone, in St. Helena, California.
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Book Description Van Nostrand Reinhold, 1992. Hardcover. Book Condition: New. Bookseller Inventory # DADAX0442011261
Book Description Van Nostrand Reinhold, 1993. Hardcover. Book Condition: New. book. Bookseller Inventory # M0442011261
Book Description Van Nostrand Reinhold, Florence, Kentucky, U.S.A., 1992. Hard Cover. Book Condition: New. Dust Jacket Condition: New. First Edition, First Printing. New, no remainder marks, no shelf wear, no surprises. Same day Shping. Bookseller Inventory # Mx36
Book Description Van Nostrand Reinhold, 1993. Hardcover. Book Condition: New. Never used!. Bookseller Inventory # P110442011261
Book Description Van Nostrand Reinhold, 1993. Hardcover. Book Condition: New. Brand New!. Bookseller Inventory # VIB0442011261
Book Description Van Nostrand Reinhold. Hardcover. Book Condition: New. 0442011261 Brand NEW ~ Hardcover with beautiful Dust Jacket ~ possibly slight shelf wear. Bookseller Inventory # Z0442011261ZN
Book Description Van Nostrand Reinhold. Hardcover. Book Condition: New. 0442011261 New Condition. Bookseller Inventory # NEW7.1095099