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® 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 sauteing, 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® 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.
Synopsis
A unique visual encyclopedia for artists and illustrators
Like its acclaimed predecessor, the Second Edition of this outstanding photographic reference offers illustrators, fine artists, and animators immediate access to the human form in deep perspective, that is, foreshortened. With all-new photographs, the Atlas of Foreshortening features:
- Over 530 high-quality photographs
- Both male and female nudes
- Poses with slight, moderate, and marked foreshortening
- Detail shots and full-body photographs
- Many poses shot from multiple angles
Synopsis
A unique visual encyclopedia for artists and illustrators
Like its acclaimed predecessor, the Second Edition of this outstanding photographic reference offers illustrators, fine artists, and animators immediate access to the human form in deep perspective, that is, foreshortened. With all-new photographs, the Atlas of Foreshortening features:
* Over 530 high-quality photographs
* Both male and female nudes
* Poses with slight, moderate, and marked foreshortening
* Detail shots and full-body photographs
* Many poses shot from multiple angles
Synopsis
A valuable reference for fine artists, sculptors, illustrators, designers, and others. This unique collection provides more than 500 photographs of nude male and female bodies in all degrees of foreshortening and a wide variety of poses.
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 Entrées.
Sandwiches.
Pizza.
Pasta.
Vegetable Sides.
Grains.
Potatoes.
Legumes.
Breakfast.
Breads.
Desserts.
Beverages.
Appendix.
Sources for Nutritional Analysis.
Bibliography.
Cooking Glossary.
Nutrition Glossary.
Indexes.