The French Culinary Institute's Salute to Healthy Cooking, From America's Foremost French Chefs - Hardcover

Alain Sailhac; Jacques Pepin; Andre Soltner; Jacques Torres; French Culinary Institute

Hardcover

ISBN 10: 0875964400 ISBN 13: 9780875964409

Publisher: Rodale Books, 1998

Synopsis

For the first time, chefs from New York City's renowned French Culinary Institute have created a collection of recipes that are not only delicious, but also easy and low in fat. You'll learn from chefs like Jacques Pepin how to create dishes worthy of restaurants like Le Cirque 2000. The chefs share forty seasonal menus that use only the freshest, healthiest ingredients for a distinctly French taste. This beautiful book also features a section on selecting the right equipment, a preface by Jacques Pepin, and special techniques from the best chefs in the country. With the help of the French Culinary Institute, you can savor luscious French cuisine that's also good for you. Bon appetit!

About this title

Review:

The chefs at the French Culinary Institute believe that people have switched to Italian cooking because they do not realize French food can be just as light, fresh, and healthy. Jacques Pepin and his cohorts, Alain Sailhac, Jacques Torres, and Andre Soltner, are out to prove that French cooking really can be deliciously low in fat in The French Culinary Institute's Salute to Healthy Cooking. At the stove, Pepin and company offer 40 low-fat menus, all luscious three-course meals made with fresh, seasonal ingredients. Dishes are prepared using familiar classic French techniques like poaching, braising, and roasting. First courses range from a light Watercress, Chicory and Radish in Beet Vinaigrette salad to elegant Leek and Roasted Pepper Tartlets. Main courses feature meat, poultry, or seafood. Desserts are for the most part fruit-based, although chocolate gets its due in a soufflé and a rich flourless torte.

Few people will make the entire menu for a week-night dinner, but even a singular dish, like salmon cooked in its own juice with broccoli florets, would be fine served with your own green salad and fruit for dessert. Even when you bring home roast chicken or plain grilled fish, adding the earthy Mushroom Sauce or zesty Tomato Vinaigrette will add immeasurably to your meal. --Dana Jacobi

About the Author:

The French Culinary Institute is America's premier French cooking school. Contributors include noted author Chef Jacques Pepin, Chefs Alain Sailhac and Jacques Torres of Le Cirque 2000 and Chef Andre Soltner of Lutece. Photographs are by the award-winning food photographer Maria Robledo.

About this edition

• Publisher: Rodale Books
• Publication date: 1998
• ISBN 10: 0875964400
• ISBN 13: 9780875964409
• Binding: Hardcover
• Edition number: 1
• Number of pages: 314