Techniques of Healthy Cooking / Edition 4

by The Culinary Institute of America (CIA)

Overview

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.

Product Details

ISBN-13:	9780470635438
Publisher:	Wiley
Publication date:	02/04/2013
Edition description:	4th Edition, Professional Edition
Pages:	576
Sales rank:	350,595
Product dimensions:	8.60(w) x 10.90(h) x 1.50(d)

About the Author

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.

Table of Contents

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

Editorial Reviews

In addition to offering detailed information on nutrition and diet, this hefty volume provides valuable advice on purchasing and storing healthy foods, menu planning, and cooking techniques that reduce calories while still retaining flavor. From soups to desserts, recipes for 400 different dishes-each of which serves ten or more-are given, with complete nutritional information included for each. While there are plenty of choices when it comes to general books on nutrition and healthy cooking, this useful, information-packed book is highly recommended for academic libraries requiring a practical text for culinary arts programs or public libraries needing an expertly written resource for professional cooks.
—John Charles

Library Journal

In addition to offering detailed information on nutrition and diet, this hefty volume provides valuable advice on purchasing and storing healthy foods, menu planning, and cooking techniques that reduce calories while still retaining flavor. From soups to desserts, recipes for 400 different dishes—each of which serves ten or more—are given, with complete nutritional information included for each. While there are plenty of choices when it comes to general books on nutrition and healthy cooking, this useful, information-packed book is highly recommended for academic libraries requiring a practical text for culinary arts programs or public libraries needing an expertly written resource for professional cooks.
—John Charles, Scottsdale P.L., AZ; RED STAR REVIEW (Library Journal, April 1, 2008)

From the Publisher