The Professional Chef's Techniques of Healthy Cooking, Second Edition

Culinary Institute of America; Armentrout, Jennifer S. [Editor]; Kerr, Graham [Foreword];

ISBN 10: 0471332690 / ISBN 13: 9780471332695

Published by Wiley, 2000

About this Item

In shrink wrap.

Seller Inventory # 100-09361

Bibliographic Details

• Title: The Professional Chef's Techniques of Healthy Cooking, Second Edition
• Publisher: Wiley
• Publication Date: 2000
• Language: English
• ISBN 10: 0471332690
• ISBN 13: 9780471332695
• Binding: Hardcover
• Edition: 2nd Edition
• Condition: New

About this title

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 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.