Techniques of Healthy Cooking, Professional Edition / Edition 3 available in Hardcover
- Pub. Date:
Created by the experts at The Culinary Institute of America, Techniques of Healthy Cooking is an indispensable 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 on ingredients 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.
|Product dimensions:||8.50(w) x 11.00(h) x 1.40(d)|
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. 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
1 A Healthy Diet.
2 Healthy Ingredients.
3 The Techniques of Healthy Cooking.
4 Developing Healthy Recipes and Menus.
5 Soups, Salads, and Appetizers.
6 Main Dishes for Lunches and Dinners.
7 Side Dishes.
8 Breakfast and Beverages.
9 Baked Goods and Desserts.
10 Chef ’s Pantry.
Appendix: Recipe Analysis.
Recommended Resources and Readings.
Most Helpful Customer Reviews
For a textbook, I was certainly surprised to find so many typographical, spelling and grammatical errors, as well as one or two minor misinformations. And though it is reminiscent of the quip by Mark Twain, "Be careful about reading health books. You may die of a misprint," it is not THAT bad! The majority of the book is devoted to recipes. The ones we were able to try were very good. The photos are excellent quality, but it would greatly enhance them to have good caption accompaniment, which can be compared to a garnish on a dessert.
I love my 1974 edition of "Culinary Arts Institute Encyclopedic Cookbook," but lately have become aware that it's time to make some adjustments to how I cook and what I cook. I needed to explore a healthier lifestyle in my kitchen. Over the last 35 years I've cooked what I wanted and when I wanted. Now I see the error of my ways and my Cardiologist would agree with me that its time for me to find a new cookbook. My new cookbook, "Techniques of Healthy Cooking" by The Culinary Institute of America is very imformative, educational and practical. It's easy to read and understand. I like that the cookbook explains in plain language why I need to eat a well-balanced meal and what foods I should be stocking my pantry and frig with. The book also provides meal plans and recipes to help acheive these changes to our families regular diets.
This book was not what I was expecting. It was written for the professional cook. I was looking for something I could use easily at home to prepare healthy meals for my family. The recipes are not written for the average home kitchen.