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Inhaltsangabe
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
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Über die Autorin bzw. den Autor
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.
Aus dem Klappentext
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 sautéing, 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.
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