Customer Reviews

French Culinary Institute's Salute to Healthy Cooking

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Here's an original thought - you can't judge a book by its cover. On the surface, "The French Culinary Institute's Salute to Healthy Cooking" would appear to be just what the doctor ordered - a beautiful book of health conscious recipes compiled by perhaps the four most prominent French chefs living in the US. With glossy photographs of many it's 150 recipes and a layout that emphasizes seasonal menu planning over individual dishes, the book gives a wonderful first impression. But things grind to a halt quickly when you start to cook. I'm sure there are many wonderful creations contained in these pages (and low fat versions of all the big hitters in the French lineup are here). And, honest, I promise to keep trying. But even in experienced hands, so many are outright clinkers that one rapidly looses faith in the entire collection. The recipe for asparagus soup (pg.60) illustrates the book's underlying central theme: if you're going to reduce the fat, you'd better concentrate the flavors. The recipe calls for 5 cups of white chicken stock -- not unusual until you look at the book's recipe for white chicken stock (pg.37). Eight pounds of chicken bones plus mirepoix and herbs yields just 4 cups (yes, cups, not quarts) of stock. At that concentration, the soup would require the 10 lbs. of bones just to made the base. That's one concentrated stock. OK, then skip the recipes that call for chicken stock. Unfortunately, in true French style white chicken stock is required for fully 22 recipes. Fortunately, brown stock is required for only four, and the formulation is a little more reasonable. But even this recipe requires hard-to-find veal bones and yields a demi-glace strength stock. Best to own a butcher shop. I won't comment on the health claims except to ask a question. If French cuisine is so inherently healthy, why have all the recipes been changed from their classic origins? Frankly, if it's healthy high cuisine you're looking for, I'd suggest either of Graham Kerr's first two Mini-Max cookbooks before this one. Kerr's recipes are at least executable and often produce astonishing results. If you insist on traditional French, it's difficult to beat Richard Grausman's "At Home with the French Classics."

My wife has a demanding job - so demanding in fact that I have started cooking. And with bathing suit season coming, she's concerned about her weight - so I've glommed onto The French Culinary Institute's Salute to Healthy Cooking. It's a lifesaver because it gives menus - I've never been good at figuring out what to serve with what. And the food is so delicious, we can't believe it's pretty low in calories and fat. The Warm Chocolate Tortes on page 101 is amazing - although I don't use a pastry bag to make it. Just spoon it in. Now we don't order in pizza so often!

This book is truly inspiring. It's organized by season, and then by different menus for each season. The three summer menus I have tried have been absolutely wonderful. This book really lives up to its promise; the dishes are very refined and you don't miss the fat and calories at all. The authors make very good use of herbs and aromatics such as orange juice to give their dishes a lot of flavor. You will definitely impress your friends and neighbors with these recipes. However, there are a few caveats. This book is definitely not for beginners. The recipes tend to be complicated and can involve sophisticated equipment (mandoline, crepe pan). The recipes I have tried involved many steps and a lot of knife work, and therefore consumed a lot of time. However, if you really enjoy cooking, want to eat more healthfully, and you have the time to spend, this book will become one of your favorites. My husband and I are cooking one menu a week, and now we really look forward to our Sunday dinner.

I love this book! The food tastes wonderful and is good for you. I'll be honest -- at first I wanted the book because it looked beautiful. I wasn't sure that I could cook good French food, but I did and it was easy. My friends and family loved it! In fact, all of my neighbors are talking about my dishes. I can't wait to show off the Cauliflower Soup this weekend!

I love this book's tips on converting typically fatty recipes to low-fat -- it's more than just a cookbook, it's a resource. I've switched from puff pastry in a few other recipes, and it's worked great! I'm thrilled that you can still use a little bit of butter to give food that essentially "French" taste. The emphasis on fresh seasonal produce -- not to mention the photos -- makes my mouth water ... and the tips on things like the "sugar grid" make me look like a pro.

This is a book everyone who enjoys cooking and eating healthy should have. While some of the dishes are a bit on the bland side, many of them are not. The wine steamed salmon is fab. The garlic soup is a favorite! Even if you don't make a single recipe just the information in the front of the book is well worth the price.

I've always been a fan of Jacques Pepin and was thrilled with this cookbook! It contains elegant recipes for all seasons and occasions that are easy to prepare and delicious. A MUST for evey cook's collection!

The book allows you to cook the exotic French meals you always wanted, but with neat tricks on how to avoid the fat associated with the food. Let's just say it is ecstacy, and I'm eating every bite of it!!!

Talk about an all-star lineup: Sailhac, Torres, Pepin and Soltner.

This is first class cuisine without the cream, and calories and you know!

But it is luscious food. Don't let any of the health words scare you off from this magnificent, gourmet collection. These are takeoffs on French classics, cut down on butter, cream ,etc. The added twist is that they are organized by "season," with a complete menu suggested.

Here's but two of the best I've attempted so far: Spring Noodles with Braised Pompano with Julienne of Vegetables with Lemon Mousse; and Green Bean Soup with Lamb Chops with Spring Vegetables and Mango Tart Tatin.

Great sections on demystifying french cuisine and mastering the basics. Worthy addition to any collection.

I am glad that I wasn't put off by the reader who complained about the stock recipes. If you don't like the stock recipes just substitute your own favorite stock recipes and proceed with the rest of the book. This book is full of very clever and elegant ways to produce food that promotes your family's health.

The recipes are accessible to the home cook, clever, elegant and healthful. Really people, what more do you want?