The professional chef's techniques of healthy cooking

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Average Rating
Publisher:
Wiley,
Pub. Date:
[2000]
Edition:
2nd ed.
Language:
English
Description
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.
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Grouping Information

Grouped Work ID7f2fa49f-aa53-cf04-c416-992f3991ff1e
Grouping Titleprofessional chef s techniques of healthy cooking
Grouping Authorthe culinary institute of america
Grouping Categorybook
Last Grouping Update2019-01-01 01:10:20AM
Last Indexed2019-11-12 02:42:42AM

Solr Details

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auth_author2Armentrout, Jennifer S.
author2-roleArmentrout, Jennifer S.
Culinary Institute of America.
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primary_isbn9780471332695
publishDate2000
record_details
Bib IdFormatFormat CategoryEditionLanguagePublisherPublication DatePhysical Description
ils:.b11003285BookBooks2nd ed.EnglishWiley, [2000]xxi, 634 pages : color illustrations ; 28 cm.
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ils:.b11003285.i11332815On ShelfOn Shelffalsetruetruefalsefalsetrue26, 27, 28, 29, 30
subject_facetNutrition
Quantity cooking
title_displayThe professional chef's techniques of healthy cooking
title_fullThe professional chef's techniques of healthy cooking / by the Culinary Institute of America ; foreword by Graham Kerr ; Jennifer S. Armentrout, editor
title_shortThe professional chef's techniques of healthy cooking
topic_facetNutrition
Quantity cooking