The Professional Chef's (c) : Techniques of Healthy Cooking [Hardcover]

The Culinary Institute of America (Author)

Book Description

Publication Date: October 1992

Now with a new updated foreword, this paperback version of The Professional Chefs Techniques of Healthy Cooking is an exciting compendium of nearly 300 easy-to-follow recipes that demonstrate that good nutrition is the product of good food, carefully selected and properly prepared. Using techniques perfected by the chefs of The Culinary Institute of America, this book shows you how to make nutrition a natural part of your cooking each and every day.

Editorial Reviews

Amazon.com Review

Books on nutritious eating abound, but none seem as comprehensive as The Professional Chef's Techniques of Healthy Cooking. Prepared by the Culinary Institute of America, the book is addressed to chefs who may require grounding in nutritional principles as well as representative recipes to help them "cook healthy." It's hard to imagine anyone, however, who wouldn't benefit from--and enjoy perusing--this trove of sophisticated yet approachable material. With more than 400 of the Institute's recipes, 200 color photos, and a cornucopia of useful information, including charts ("Definitions of Nutrient Claims," for example, helps readers understand terms like lite or low fat), the book is a definitive, up-to-date food and nutrition guide.

The book's largest section contains the recipes--each with detailed nutritional analysis--for a wide selection of dishes. These range from chef's pantry items like pesto, duxelles, and yellow pepper oil and salads--Grilled Garlic Shrimp with Radish Salad is a tasty example--to breads, deserts, and beverages. Though uncomplicated, these large-scale, ingredients-specified-by-weight formulas will be most useful to professionals. Universally valuable, however, is the introductory material, which explores, among other topics, the language of nutrition, elements of flavor, cooking with less fat, and agricultural issues such as organic farming, free-range poultry, and plant biotechnology. "A Case Study in Flavor Deconstruction," which atomizes the appeal of a sample dish, is a fascinating reminder that the foundation of all good eating is sensual. Concluding with a cooking and nutritional glossary, the book is a welcome, obligatory addition to any home or professional kitchen library. --Arthur Boehm --This text refers to an out of print or unavailable edition of this title.

Review

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) --This text refers to an alternate Hardcover edition.

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Product Details

• Hardcover: 614 pages
• Publisher: Wiley; 1 edition (October 1992)
• Language: English
• ISBN-10: 0471284831
• ISBN-13: 978-0471284833
• Product Dimensions: 10.8 x 8.7 x 1.3 inches
• Shipping Weight: 4.3 pounds
• Average Customer Review: 4.1 out of 5 stars  See all reviews (17 customer reviews)
• Amazon Best Sellers Rank: #2,453,325 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

33 of 33 people found the following review helpful:

5.0 out of 5 stars Excellent Book for the Health Conscious Cook!, April 3, 2000

By 

Chrystal L. Jenkins (Ohio) - See all my reviews

This review is from: The Professional Chef's Techniques of Healthy Cooking, Second Edition (Hardcover)

This is an excellent resource for over 400 easy and elegant recipes. Not only are the recipes delicious, the author teaches you how to incorporate more fruits, vegetables, legumes and grains into your diet. I have been searching for a cook book that provides delicious meals without sacrificing taste, and this fits the bill! If you are looking to monitor your weight, this book is an wonderful source of fabulous recipes. I definately recommend it!

19 of 19 people found the following review helpful:

4.0 out of 5 stars Good for the talented amateur chef, July 3, 2001

By 

mgreen (falls church, va United States) - See all my reviews

This review is from: The Professional Chef's Techniques of Healthy Cooking, Second Edition (Hardcover)

This book provides a number of helpful suggestions for the knowledgeable amateur who is interested in learning healthier techniques, (ie - poach carrots in orange juice and ginger). The "background" on nutrition, however, is rather elementary.

18 of 18 people found the following review helpful:

5.0 out of 5 stars An Important Reference for the Healthy Kitchen, January 27, 2002

By 

Pamela P Anderson (The Beautiful Tennessee Hills, USA) - See all my reviews

This review is from: The Professional Chef's Techniques of Healthy Cooking, Second Edition (Hardcover)

The wealth of information contained in The Professional Chef's Techniques of Healthy Cooking is "must have" for the dedicated healthy kitchen. Each topic is fully discussed, and a full set of appendices offers quick access to a variety of nutritional and food prep tables. Recipes included in the book prepare large volumes of food in most cases, but they provide good general guidelines, cooking techniques and ideas for the creative cook. First rate photography illustrates the versatility of a healthy diet and adds considerably to the volume's visual appeal. The comprehensive information in this beautiful book is the perfect "go to" reference -- I couldn't recommend it more highly.