The Professional Chef′s® Techniques of Healthy Cooking - Hardcover

The Culinary Institute Of America (CIA)

Hardcover

ISBN 10: 0471332690 ISBN 13: 9780471332695

Publisher: John Wiley & Sons, 2000

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(r) 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 this title

Review

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)

About the Author

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.

Edition details

• Publisher: John Wiley & Sons
• Publication date: 2000
• ISBN 10: 0471332690
• ISBN 13: 9780471332695
• Binding: Hardcover
• Language: English
• Edition number: 2
• Number of pages: 656
• Editor: Armentrout Jennifer S.