Techniques of Healthy Cooking, Professional Edition
John Wiley & Sons Inc (Verlag)
978-0-470-05232-7 (ISBN)
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Techniques of Healthy Cooking is the newest, most comprehensive guide to healthy cooking in a professional setting. The book includes straightforward information on nutritional basics like types of nutrients and how they function in the body, reading and using food labels, caloric intake recommendations, and planning recipes and menus around various dietary guidelines. Also included is detailed information on ingredients, serving sizes, food safety from preparation to plating, and nutrition-related conditions like diabetes, obesity, and hypertension. In the "Healthy Menu" chapter, chefs will learn to create menu objectives, figure out what to emphazise and what to limit in menu planning, and develop nutritious menus for various operations and special needs. An extensive glossary explains basic terms and concepts, and the book provides 300 delicious recipes - 100 all-new - including nutrition information and optional modifications. Recipes include meats, fish, poultry, vegetables, fruits, grains, cereals, pasta, nuts and legumes, soups, sauces, salads, appetizers, breads, sandwiches, pizzas, breakfasts, and desserts. They are accompanied by vibrant full-color photography throughout, including 150 plated food shots and 50 dynamic process shots that demonstrate the tools, equipment, and techniques of healthy cooking. The step-by-step photos and recipes will inspire chefs to get creative with nutritional cooking, while the plated food shots beautifully illustrate that a dish can be exciting, great-tasting, and healthy all at once. 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 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
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.
Acknowledgments xi
Preface xii
Introduction xiv
1 A Healthy Diet 3
2 Healthy Ingredients 35
3 The Techniques of Healthy Cooking 85
4 Developing Healthy Recipes and Menus 131
5 Soups, Salads, and Appetizers 159
6 Main Dishes for Lunches and Dinners 243
7 Side Dishes 361
8 Breakfast and Beverages 409
9 Baked Goods and Desserts 435
10 Chef ’s Pantry 481
Appendix: Recipe Analysis 514
Recommended Resources and Readings 547
Glossary 549
Recipe Index 566
Subject Index 576
| Erscheint lt. Verlag | 11.1.2008 |
|---|---|
| Zusatzinfo | Photos: 0 B&W, 151 Color |
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 216 x 279 mm |
| Gewicht | 2109 g |
| Einbandart | gebunden |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| Sachbuch/Ratgeber ► Essen / Trinken ► Gesunde Küche / Schlanke Küche | |
| ISBN-10 | 0-470-05232-5 / 0470052325 |
| ISBN-13 | 978-0-470-05232-7 / 9780470052327 |
| Zustand | Neuware |
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