French Culinary Institute's Salute to Healthy Cookingby Alain Sailhac, French Culinary Institute Staff, Jacques Torres, Andre Soltner
For the first time, chefs from New York City's renowned French Culinary Institute have created a collection of recipes that are not only delicious, but also easy and low in fat. You'll learn from chefs like Jacques Pepin how to create dishes worthy of restaurants like Le Cirque 2000.The chefs share forty seasonal menus that use only the freshest, healthiest ingredients for a distinctly French taste.
-- Techniques that demystify French cooking, offering recipes that are easy to prepare
-- How the "French paradox" translates fine food into great health
-- Low-fat special occasion menus
-- Preface by Jacques Pepin
This beautiful book also features a section on selecting the right equipment, and special techniques from the best chefs in the country. With the help of the French Culinary Institute, you can savor luscious French cuisine that's also good for you. Bon appetit!
Sailhac, former chef of Le Cirque and dean of The French Culinary Institute, has teamed up with well-known French chefs Jacques Pepin, André Soltner, and Jacques Torres -- all his colleagues on the faculty -- to produce a wonderful new book that shows readers how to retain all the pleasure inherent in French cuisine while losing some of the fat. In The French Culinary Institute's Salute to Healthy Cooking, the chefs not only offer an impressive array of elegant, healthy recipes, they provide an excellent education for home cooks looking to adapt everyday meals to a healthy style of cooking, including advice on incorporating antioxidant-rich foods into the diet, using low-fat tricks and cooking techniques, and mastering lightened recipes for basics like vegetable stock and low-fat béchamel sauce. The recipes are usefully arranged into seasonal menus -- try Asparagus Soup, Breast of Chicken with Fennel, and Strawberries Marinated in Port for an elegant spring dinner; or Leeks Vinaigrette with Roasted Red Peppers, Lamb Stew with Glazed Turnips and Pearl Onions, and Roasted Apples Wrapped in Phyllo as autumn weather sets in. This is the kind of healthy food one can eat day-in, day-out, without ever feeling deprived. On the contrary, cooking from The French Culinary Institute's Salute to Healthy Cooking , will give you a taste of what taking real pleasure from everyday meals can be like.
- Rodale Press, Inc.
- Publication date:
- Edition description:
- Product dimensions:
- 8.00(w) x 9.45(h) x 0.93(d)
Meet the Author
The French Culinary Institute is America's premier French cooking school. Contributors include noted author Chef Jacques Pepin, Chefs Alain Sailhac and Jacques Torres of Le Cirque 2000 and Chef Andre Soltner of Lutece. Photographs are by the award-winning food photographer Maria Robledo.
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