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1 Burnside Cooking and Food- Healthy Cooking

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Techniques of Healthy Cooking

by

Techniques of Healthy Cooking Cover

 

Synopses & Reviews

Publisher Comments:

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 saut?ing, 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.

Synopsis:

Techniques of Healthy Cooking is an indispensable kitchen companion in today's health-conscious world. Drawing on the latest dietary guidelines, it provides detailed information for cooks eager to introduce more flavorful, healthier choices to their menus. You will find advice about ingredient options and serving sizes, guidance on developing recipes and menus, and more than 400 delicious recipes. Throughout, nearly 150 vibrant, all-new color photographs showcase finished dishes and illustrate the techniques, ingredients, and equipment of healthy cooking. Inspired by the information and recipes in the book, you will be able to create dishes that are not only exciting and great-tasting, but healthy at the same time.

Synopsis:

"Once again, The Culinary Institute of America has compiled a wealth of information and stunning recipes that are flavorful and innovative. This book will be a valuable addition to any kitchen library. The fact that the recipes are healthy is almost irrelevant. Get cooking!" ?Waldy Malouf, Chef/Restaurateur, Beacon

"I?ve been publicly searching for the best of taste and the best of health for the past 25 years. The book you are now holding has the potential to change the way people eat. The Professional Chef?s? Techniques of Healthy Cooking hasn?t got one ounce of padding!"

?Graham Kerr, International Culinary Consultant

"The book takes a marvelous, sane approach to cooking, blending the joys of cooking with a well-informed approach to new thinking about food ingredients, many of which were all-but-unheard-of items only a few years ago but with which we have become widely familiar."

?Craig Claiborne, from the Foreword to the First Edition

About the Author

Founded in 1946, The Culinary Institute of Americais an independent, not-for-profit college offering bachelor's and associate degrees in Culinary Arts and Baking and Pastry Arts. A network of more than 37,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world's premier culinary college. Courses for foodservice professionals are offered at the college's main campus in Hyde Park, New York, at the CIA's satellite campus in San Antonio, Texas, and at The Culinary Institute of America at Greystone, in St. Helena, California. Greystone also offers baking and pastry, advanced culinary arts, and wine certifications.

Table of Contents

HEALTHY COOKING 101.

The Language of Nutrition.

The Pyramids.

THE PRINCIPLES OF HEALTHY COOKING.

The Elements of Flavor.

Fruits and Vegetables, Grains and Legumes.

Cooking with Less Fat.

Moderating Salt.

Sweeteners.

Beverages.

The Techniques of Healthy Cooking.

Agricultural Issues in Ingredient Selection.

CREATING AND MARKETING HEALTHY MENUS.

Menu and Recipe Development.

Analyzing the Nutrient Content of Recipes.

Nutrition Labeling in Menus and Advertisements.

Staff Training and Customer Communication.

THE RECIPES.

The Chef's Pantry.

Sauces and Dressings.

Appetizers.

Salads.

Soups.

Meat.

Poultry.

Fish and Shellfish.

Vegetable Entr?es.

Sandwiches.

Pizza.

Pasta.

Vegetable Sides.

Grains.

Potatoes.

Legumes.

Breakfast.

Breads.

Desserts.

Beverages.

Appendix.

Sources for Nutritional Analysis.

Bibliography.

Cooking Glossary.

Nutrition Glossary.

Indexes.

Product Details

ISBN:
9780471332695
Editor:
Armentrout, Jennifer S.
Foreword:
Kerr, Graham
Editor:
Armentrout, Jennifer S.
Author:
The Culinary Institute of America
Author:
Armentrout, Jennifer S.
Author:
Culinary Institute of America
Author:
The Culinary Institute of America (CIA)
Author:
Kerr, Graham
Publisher:
Wiley
Location:
New York :
Subject:
Nutrition
Subject:
Low-fat diet
Subject:
Quantity cookery
Subject:
Health & Healing
Subject:
Methods - Gourmet
Subject:
Health & Healing - General
Subject:
Health
Subject:
healthy recipes
Subject:
healthy cooking techniques
Subject:
Diet
Subject:
Wellness
Subject:
Cia
Subject:
Culinary Institute of America
Subject:
culinary institute
Subject:
cooking school
Subject:
professional cooking
Subject:
professional healthy cooking
Subject:
Recipes
Subject:
healthy food
Subject:
healthy cooking, healthy recipes, healthy cooking techniques, nutrition, diet, wellness, CIA, Culinary Institute of America, Culinary Institute, cooking school, professional cooking, professional healthy cooking, recipes, healthy food
Subject:
Professional Cooking & Culinary Arts
Copyright:
Edition Number:
2
Series Volume:
v. 1998, no. 2
Publication Date:
20000218
Binding:
Hardback
Grade Level:
General/trade
Language:
English
Illustrations:
Yes
Pages:
656
Dimensions:
11.08x8.85x1.49 in. 4.34 lbs.

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Related Subjects

Business » Management
Cooking and Food » Diet and Nutrition » Healthy Cooking
Cooking and Food » Professional and Quantity
Cooking and Food » Professional and Quantity » General

Techniques of Healthy Cooking Used Hardcover
0 stars - 0 reviews
$8.95 In Stock
Product details 656 pages John Wiley & Sons - English 9780471332695 Reviews:
"Synopsis" by , Techniques of Healthy Cooking is an indispensable kitchen companion in today's health-conscious world. Drawing on the latest dietary guidelines, it provides detailed information for cooks eager to introduce more flavorful, healthier choices to their menus. You will find advice about ingredient options and serving sizes, guidance on developing recipes and menus, and more than 400 delicious recipes. Throughout, nearly 150 vibrant, all-new color photographs showcase finished dishes and illustrate the techniques, ingredients, and equipment of healthy cooking. Inspired by the information and recipes in the book, you will be able to create dishes that are not only exciting and great-tasting, but healthy at the same time.
"Synopsis" by , "Once again, The Culinary Institute of America has compiled a wealth of information and stunning recipes that are flavorful and innovative. This book will be a valuable addition to any kitchen library. The fact that the recipes are healthy is almost irrelevant. Get cooking!" ?Waldy Malouf, Chef/Restaurateur, Beacon

"I?ve been publicly searching for the best of taste and the best of health for the past 25 years. The book you are now holding has the potential to change the way people eat. The Professional Chef?s? Techniques of Healthy Cooking hasn?t got one ounce of padding!"

?Graham Kerr, International Culinary Consultant

"The book takes a marvelous, sane approach to cooking, blending the joys of cooking with a well-informed approach to new thinking about food ingredients, many of which were all-but-unheard-of items only a few years ago but with which we have become widely familiar."

?Craig Claiborne, from the Foreword to the First Edition

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