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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Book Description
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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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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!,
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,
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,
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.
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Inside This Book
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Key Phrases - Statistically Improbable Phrases (SIPs):
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fish fumet, tomatillo salsa, mango salsa, country corn bread, roasted shallots, portioning information, kosher salt nutrition, veau lié, enough cold stock, sweat until the shallots, medium sauce pot, successively smaller settings, kosher salt tsp, batch yield, sweat until the vegetables, sweat until the onions, pasta dough into thin sheets, kosher salt servings, sauté until aromatic, cabbage chiffonade, inverted sheet pan, place over direct heat, small sauce pot, dairy base, cholesterol servings Key Phrases - Capitalized Phrases (CAPs): (learn more)
Chicken Stock, Vegetable Stock, United States, Side Dishes, Chef's Pantry, Balsamic Vinaigrette, Granny Smith, Tomato Salsa, Dietary Guidelines, Serving Suggestion Serve, Vinaigrette-Style Dressing, Basic Pasta Dough, Roasted Smoked Corn, Caramel Sauce, Nutrition Facts, Vegetarian Demi-Glace, Fresh Berry Coulis, Lime-Cilantro Vinaigrette, Tomato Coulis, Roasted Red Pepper Salad, Saffron Pasta, Great Northern, Grilled Vegetables, Red Pepper Coulis, Tenderloin of Beef Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
fish fumet, tomatillo salsa, mango salsa, country corn bread, roasted shallots, portioning information, kosher salt nutrition, veau lié, enough cold stock, sweat until the shallots, medium sauce pot, successively smaller settings, kosher salt tsp, batch yield, sweat until the vegetables, sweat until the onions, pasta dough into thin sheets, kosher salt servings, sauté until aromatic, cabbage chiffonade, inverted sheet pan, place over direct heat, small sauce pot, dairy base, cholesterol servings Key Phrases - Capitalized Phrases (CAPs): (learn more)
Chicken Stock, Vegetable Stock, United States, Side Dishes, Chef's Pantry, Balsamic Vinaigrette, Granny Smith, Tomato Salsa, Dietary Guidelines, Serving Suggestion Serve, Vinaigrette-Style Dressing, Basic Pasta Dough, Roasted Smoked Corn, Caramel Sauce, Nutrition Facts, Vegetarian Demi-Glace, Fresh Berry Coulis, Lime-Cilantro Vinaigrette, Tomato Coulis, Roasted Red Pepper Salad, Saffron Pasta, Great Northern, Grilled Vegetables, Red Pepper Coulis, Tenderloin of Beef Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
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