Healthy Cooking at Home with The Culinary Institute of America

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Overview

The CIA brings healthy, modern, and flavorful cooking techniques and recipes to home cooks everywhere

The Culinary Institute of America's Healthy Cooking at Home brings vibrant, modern, flavorful cooking techniques to the health-minded home cook. Familiar favorites like Chicken Burritos are remade the healthy way, and exotic dishes like Pumpkin, Zucchini, and Chickpea Tagine show how exciting to the palate healthful food can be. With step-by-step techniques from the experts at ...

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Overview

The CIA brings healthy, modern, and flavorful cooking techniques and recipes to home cooks everywhere

The Culinary Institute of America's Healthy Cooking at Home brings vibrant, modern, flavorful cooking techniques to the health-minded home cook. Familiar favorites like Chicken Burritos are remade the healthy way, and exotic dishes like Pumpkin, Zucchini, and Chickpea Tagine show how exciting to the palate healthful food can be. With step-by-step techniques from the experts at the CIA, plus detailed information on nutrition and ingredients and lavish full-color photographs throughout, this is the essential guide to cooking tasty, healthy food at home.

  • More than 235 recipes, ranging from casual lunch fare and easy weeknight dinners to luxurious, succulent modern cuisine
  • Recipes include quick and simple dishes like Black Bean Burgers and exciting and distinctive fare like Grilled Quail Wrapped in Prosciutto with Figs and Wild Mushrooms
  • Features 80 vibrant, dramatic photos that illustrate the richness and variety of recipes and teach simple step-by-step techniques
  • Recipes are based on the new USDA food guide pyramid and the latest dietary guidelines, doctor recommendations, and research in health and fitness

Healthy Cooking at Home is ideal for home cooks of all skill levels who want to keep the entire family healthy, happy, and well fed.

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Product Details

Meet the Author

Founded in 1946, THE CULINARY INSTITUTE OF AMERICA is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts, as well as certificate programs in culinary arts, Latin cuisines, and wine and beverage studies. A network of more than 45,000 alumni has helped the CIA earn its reputation as the world's premier culinary college. The CIA, which also offers courses for professionals and food enthusiasts, as well as consulting services for the foodservice and hospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.

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Table of Contents

ACKNOWLEDGMENTS.

1 What Is Healthy Cooking?

2 Soups, Salads, and Appetizers.

3 Pasta, Pizza, and Sandwiches.

4 Grains and Legumes.

5 Vegetables.

6 Poultry and Meat.

7 Fish and Shellfish.

8 Breakfast and Beverages.

9 Desserts and Baked Goods.

10 Basic Recipes and Techniques.

INDEX.

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Customer Reviews

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Sort by: Showing 1 Customer Reviews
  • Posted May 16, 2011

    For healthier cooking with all the flavor and ease you could ask for!

    Healthy Cooking comes from a line of cookbooks created by the Culinary Institute of America for home cooks. Its a beautiful hardcover packed with gorgeous, full-color photographs. The recipes are all very manageable, nothing too complicated or time consuming and no exotic, impossible to find ingredients. To keep the recipes relatively simple and still provide fresh and interesting flavor combinations is a real accomplishment! I tried many recipes from this cookbook, here are some reviews:

    Artichoke Seviche in Belgian Endive - I love the idea of a vegetarian seviche! This came together easily and makes a very unique and light appetizer. I found the endive a little too bitter with the artichokes and lime, but it was great with baked tortilla chips.

    Moroccan Carrot Salad - This was a huge hit! The date and onion puree gives it such a sweet, rich flavor and the cayenne and lemon balance it out nicely. I will make this recipe again.

    Chinese Long Bean Salad with Tangerines and Sherry-Mustard Vinaigrette - I used regular green beans in this salad and it turned out well. A nice variation and the perfect side dish for a hot summer evening. I love the bright green and orange colors together.

    Fedelini with Broccoli Rabe, Pancetta, Parmigiano-Reggiano, and Toasted Bread Crumbs - I really liked the bright lemon flavor and the toasty breadcrumbs on top. This is a light pasta dish that is quick and easy enough for a weeknight. Very good!

    Ratatouille - Easy and delicious side dish. Nothing unusual about this particular ratatouille, but it was nice to be reminded of this simple way of using up zucchini.

    Spinach Souffle - Wow was this good! Its amazing what you can do with such humble ingredients. We ate this as a side, but I would be happy with a big dish of this souffle for dinner or breakfast. It was extremely light and fluffy with a wonderful spinach cheese flavor.

    I haven't tried any of the meat recipes, but there are many tempting ones here - Turkey Tenderloins with Ancho Sauce, Cocoa Rubbed Pork Tenderloin, and Loin of Lamb with Blood Orange Sauce to name just a few. This is a great cookbook for healthier cooking with all the flavor and ease you could ask for!

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