Techniques of Healthy Cooking

The Culinary Institute of America (CIA) (Autor)

Buch | Hardcover

576 Seiten

2013 | 4th edition
John Wiley & Sons Inc (Verlag)
978-0-470-63543-8 (ISBN)

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* Features the latest dietary guidelines and healthy cooking techniques. * Covers a wide range of health- and environment-related topics of concern to today's diners, such as organic ingredients, local sourcing, farm-to-fork initiatives, and much more.

Choosing a healthy eating pattern is vitally important, as diet directly influences health. From The Culinary Institute of America, Techniques of Healthy Cooking is a comprehensive kitchen reference for understanding nutrition concepts, creating healthy eating patterns, developing healthy recipes and menus, and cooking healthy recipes. From soups, salads, and appetizers to main dishes for breakfast, lunch, and dinner, there are nearly 500 recipes with more than 150 four-color photographs of ingredients, techniques, and finished dishes.

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, as well as certificate programs in Latin cuisines and wine and beverage studies. A network of more than 44,000 alumni has helped the CIA earn its reputation as the world's premier culinary college. The CIA, which also offers courses for professionals and food enthusiasts, as well as consulting services for the foodservice and hospitality industry, has campuses in Hyde Park, NY; St. Helena, CA; San Antonio, TX; and Singapore.

Acknowledgments xii

Preface xiii

Introduction xiv

1 HEALTHY EATING PATTERNS 1

2 HEALTHY INGREDIENTS 38

3 THE TECHNIQUES 98

4 DEVELOPING HEALTHY RECIPES AND MENUS 156

5 SOUPS, SALADS, AND APPETIZERS 190

6 MAIN DISHES FOR LUNCHES AND DINNERS 258

7 SIDE DISHES 340

8 BREAKFAST AND BEVERAGES 386

9 BAKED GOODS AND DESSERTS 408

10 CHEF'S PANTRY 442

APPENDIX: RECIPE ANALYSIS 482

RECOMMENDED RESOURCES AND READINGS 515

GLOSSARY 517

RECIPE INDEX 537

SUBJECT INDEX 556

Erscheint lt. Verlag	15.3.2013
Zusatzinfo	Photos: 0 B&W, 150 Color
Verlagsort	New York
Sprache	englisch
Maße	224 x 274 mm
Gewicht	1814 g
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Gesunde Küche / Schlanke Küche
ISBN-10	0-470-63543-6 / 0470635436
ISBN-13	978-0-470-63543-8 / 9780470635438
Zustand	Neuware