The Professional Chef's Techniques of Healthy Cooking
John Wiley & Sons Inc (Verlag)
978-0-471-33269-5 (ISBN)
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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
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.
HEALTHY COOKING 101; The Language of Nutrition; The Pyramids; THE PRINCIPLES OF HEALTHY COOKING; The Elements of Flavor; Fruits and Vegetables, Grains and Legumes; Cooking with Less Fat; Moderating Salt; Sweeteners; Beverages; The Techniques of Healthy Cooking; Agricultural Issues in Ingredient Selection; CREATING AND MARKETING HEALTHY MENUS; Menu and Recipe Development; Analyzing the Nutrient Content of Recipes; Nutrition Labeling in Menus and Advertisements; Staff Training and Customer Communication; THE RECIPES; The Chef's Pantry; Sauces and Dressings; Appetizers; Salads; Soups; Meat; Poultry; Fish and Shellfish; Vegetable Entr?es; Sandwiches; Pizza; Pasta; Vegetable Sides; Grains; Potatoes; Legumes; Breakfast; Breads; Desserts; Beverages; Appendix; Sources for Nutritional Analysis; Bibliography; Cooking Glossary; Nutrition Glossary; Indexes.
| Erscheint lt. Verlag | 14.3.2000 |
|---|---|
| Zusatzinfo | col.Illustrations |
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 220 x 280 mm |
| Gewicht | 1956 g |
| Einbandart | gebunden |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| Sachbuch/Ratgeber ► Essen / Trinken ► Gesunde Küche / Schlanke Küche | |
| Weitere Fachgebiete ► Handwerk | |
| ISBN-10 | 0-471-33269-0 / 0471332690 |
| ISBN-13 | 978-0-471-33269-5 / 9780471332695 |
| Zustand | Neuware |
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