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The Professional Chef's Techniques of Healthy Cooking / Edition 1

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More About This Textbook

Overview

Eat healthfully and live longer. Its good advice. Americans have taken this information to heart, changing their lifestyles to include more exercise and a better diet as part of the new interest in wellness. But as lifestyles change and people eat more healthfully the professional chef and home cook are faced with an even greater challenge: how to create dramatic, flavorful dishes while limiting the ingredients that taste so good, but that aren't good for us. The Professional Chef's 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, which Time Magazine called "the nations most influential training school for cooks," The Professional Chef's Techniques of Healthy Cooking shows you how you can make nutrition a natural part of your cooking each and every day. Beautifully illustrated with 200 full-color photographs, The Professional Chef's Techniques of Healthy Cooking features recipes with nutrient analyses for such classic and contemporary dishes as Pan-Roasted Tomato Bisque, Grilled Salmon with Southwestern Bean Stew and Jicama Salad, Paella, Tenderloin of Beef with a Blue Cheese and Herb Crust, Honey Vanilla Cheesecake, and many more. From sauces to soups to pastas entrees, and desserts, The Professional Chef's Techniques of Healthy Cooking shows you step-by-step how to make delicious dishes an important part of better eating. The Professional Chef's Techniques of Healthy Cooking introduces the seven basic guidelines for improving the nutritional content of meals, with information on how to boost foods' vitamin, mineral, and fiber content while limiting calories, fat, salt, and sodium. Cooking techniques are thoroughly explained, and emphasize how best to enhance and retain the nutritional content of ingredients without adding calories. T

A perfect companion to the acclaimed New Professional Chef, this is a captivating, easy-to-use guide to the exciting world of healthful cuisine. It enables home gourmets to prepare the same delicious, healthful foods using the same techniques that professional chefs labor years to perfect. 300 recipes. 175 full-color photographs.

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Product Details

  • ISBN-13: 9780471288367
  • Publisher: Wiley, John & Sons, Incorporated
  • Publication date: 5/28/1997
  • Edition description: Older Edition
  • Edition number: 1
  • Pages: 640
  • Product dimensions: 8.49 (w) x 10.79 (h) x 1.05 (d)

Table of Contents

THE SEVEN GUIDELINES.

Calories.

Fats.

Carbohydrates.

Protein.

Salt and Sodium.

Vitamins and Minerals.

Beverages.

THE GUIDELINES AT WORK.

Ingredients.

Cooking Techniques.

Menu and Recipe Development.

RECIPES.

Basic Hot Sauces.

Cold Sauces and Relishes.

Appetizers and Salads.

Soups.

Grilling, Broiling, and Sauteing.

Roasting and Baking.

Steaming, Poaching, and Simmering.

Stewing and Braising.

Pasta and Pizza.

Desserts.

Breakfast.

Presentation and Service o f Beverages.

Appendices.

Suggested Sources for Nutrition Information.

Cooking Glossary.

Nutrition Glossary.

Index.

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