Synopses & Reviews
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.
In addition to offering detailed information on nutrition and diet, this hefty volume provides valuable advice on purchasing and storing healthy foods, menu planning, and cooking techniques that reduce calories while still retaining flavor. From soups to desserts, recipes for 400 different dishes—each of which serves ten or more—are given, with complete nutritional information included for each. While there are plenty of choices when it comes to general books on nutrition and healthy cooking, this useful, information-packed book is highly recommended for academic libraries requiring a practical text for culinary arts programs or public libraries needing an expertly written resource for professional cooks.
—John Charles, Scottsdale P.L., AZ; RED STAR REVIEW(Library Journal, April 1, 2008)
"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
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.
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 PRINCIPLES OF HEALTHY COOKING.
The Elements of Flavor.
Fruits and Vegetables, Grains and Legumes.
Cooking with Less Fat.
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 Chef's Pantry.
Sauces and Dressings.
Fish and Shellfish.
Sources for Nutritional Analysis.