French Culinary Institute's Salute to Healthy Cooking by 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.
Features include: -- 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!
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.