The professional chef's techniques of healthy cooking

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2nd ed.
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 ID 7f2fa49f-aa53-cf04-c416-992f3991ff1e
Grouping Title professional chef s techniques of healthy cooking
Grouping Author the culinary institute of america
Grouping Category book
Last Grouping Update 2019-01-01 01:10:20AM
Last Indexed 2019-02-20 04:07:19AM

Solr Details

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auth_author2 Armentrout, Jennifer S.
author2-role Armentrout, Jennifer S., Culinary Institute of America.
available_at_wilkinson Telluride Wilkinson Library
detailed_location_wilkinson TELL WPL Adult NonFiction
format_category_wilkinson Books
format_wilkinson Book
id 7f2fa49f-aa53-cf04-c416-992f3991ff1e
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itype_wilkinson Adult non-fiction
last_indexed 2019-02-20T11:07:19.717Z
lexile_score -1
literary_form Non Fiction
literary_form_full Non Fiction
local_callnumber_wilkinson 641.57 PRO
owning_library_wilkinson Telluride
owning_location_wilkinson Telluride Wilkinson Library
primary_isbn 9780471332695
publishDate 2000
record_details ils:.b11003285|Book|Books|2nd ed.|English|Wiley,|[2000]|xxi, 634 pages : color illustrations ; 28 cm.
recordtype grouped_work
Bib IdItem IdGrouped StatusStatusLocally OwnedAvailableHoldableBookableIn Library Use OnlyLibrary OwnedHoldable PTypesBookable PTypesLocal Url
ils:.b11003285 .i11332815 On Shelf On Shelf false true true false false true 26, 27, 28, 29, 30
subject_facet Nutrition, Quantity cooking
title_display The professional chef's techniques of healthy cooking
title_full The professional chef's techniques of healthy cooking / by the Culinary Institute of America ; foreword by Graham Kerr ; Jennifer S. Armentrout, editor
title_short The professional chef's techniques of healthy cooking
topic_facet Nutrition, Quantity cooking