Created by the experts at The Culinary Institute of America, Techniques of Healthy Cooking is an indispensable companion in today’s health-conscious world. Drawing on the latest dietary guidelines, it provides detailed information for cooks eager to introduce more flavorful, healthier choices to their menus. You will find advice on ingredients and serving sizes, guidance on developing recipes and menus, and more than 400 delicious recipes. Throughout, nearly 150 vibrant, all-new color photographs showcase finished dishes and illustrate the techniques, ingredients, and equipment of healthy cooking. Inspired by the information and recipes in the book, you will be able to create dishes that are not only exciting and great-tasting, but healthy at the same time.
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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)
—John Charles, Scottsdale P.L., AZ; RED STAR REVIEW (Library Journal, April 1, 2008)
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Customer Reviews
Most Helpful Customer Reviews
35 of 35 people found the following review helpful
Format: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
By mgreen
Format: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
Format: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.
Most Recent Customer Reviews
4.0 out of 5 stars
Text Book
The book was in good condition and arrived promptly. It served the purpose it was meant to fulfill for class.
Published 3 months ago by Kathleen Blamire
3.0 out of 5 stars
For Novice Cooks
If you already know basic healthy cooking techniques, and you are trying to learn more, don't buy this book. Read more
Published 4 months ago by Weatherly
4.0 out of 5 stars
Lots to learn
Loads of things to learn from this book. It's written well and very informative. I use it often. It would make a great gift.
Published 4 months ago by Lorraine Thomas
3.0 out of 5 stars
Miss
Nice but not all the recipes work you have to know what to change or add to make them good. Most of the reviews are pretty good though
Published 12 months ago by Sue
5.0 out of 5 stars
A Reference and Practicum Combined
I purchased the 1997 edition of this book quite some time ago. Being of Asian descent, lighter fare has always fared well with my palate and digestion. Read more
Published 16 months ago by CulinaryEmpress
5.0 out of 5 stars
Superb book
My book came in 3 days,I ordered a used copy but it was hard to tell. This is a very educational book all health conscious persons should get a copy.
Published on February 18, 2011 by Marva
5.0 out of 5 stars
Pro Chef Tech Book
A great resource for the working home chef . . wanting to learn more. Extensive amount of infomration.
Published on October 11, 2010 by James H. Krueger Jr.
2.0 out of 5 stars
Looks great, but not amazing
The recipes are OK, they favor alot of low-fat substitutions, which I do not care for. So I had to change alot of the recipes. Read more
Published on June 3, 2010 by L. A. krook
4.0 out of 5 stars
Execellent resource for serious cooks
This volume is targeted for the advanced home or professional chef that needs a readily accessible source of current information on nutrition, ingredients, and preparation. Read more
Published on April 20, 2008 by J. Kletsky
1.0 out of 5 stars
Recipes use unhealthy refined flour, rice and oil
The written material encourages use of whole foods, including whole grains. However, many of the recipes use all purpose flour, sugar, and white rice. Read more
Published on April 13, 2008 by M. Shrader
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