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Techniques of Healthy Cooking

The Culinary Institute of America (CIA) · ISBN 9780470052327
Techniques of Healthy Cooking | Zookal Textbooks | Zookal Textbooks
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Publisher John Wiley & Sons Inc (US)
Author(s) The Culinary Institute of America (CIA)
Edition 1
Published 27th November 2007
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Techniques of Healthy Cooking is the
newest, most comprehensive guide to healthy cooking in a
professional setting. The book includes straightforward information
on nutritional basics like types of nutrients and how they function
in the body, reading and using food labels, caloric intake
recommendations, and planning recipes and menus around various
dietary guidelines. Also included is detailed information on
ingredients, serving sizes, food safety from preparation to
plating, and nutrition-related conditions like diabetes,
obesity, and hypertension.   In the "Healthy Menu"
chapter, chefs will learn to create menu objectives, figure out
what to emphazise and what to limit in menu planning, and
develop nutritious menus for various operations and special needs.
An extensive glossary explains basic terms and concepts, and the
book provides 300 delicious recipes - 100 all-new - including
nutrition information and optional modifications.  Recipes
include meats, fish, poultry, vegetables, fruits, grains, cereals,
pasta, nuts and legumes, soups, sauces, salads, appetizers, breads,
sandwiches, pizzas, breakfasts, and desserts.  They are
accompanied by vibrant full-color photography throughout, including
150 plated food shots and 50 dynamic process shots that
demonstrate the tools, equipment, and techniques of healthy
cooking.  The step-by-step photos and recipes will inspire
chefs to get creative with nutritional cooking, while the plated
food shots beautifully illustrate that a dish can be
exciting, great-tasting, and healthy all at once.

Prepared by The Culinary Institute of America, which has been
hailed by Time magazine as "the nation?s most influential
training school for cooks," The Professional Chef?s®
Techniques of Healthy Cooking, Second Edition, offers nutritional
cooking techniques and theories that have been tested and proven in
the Institute?s kitchens. It begins with the language of
nutrition. The lessons of the USDA food guide pyramid, the
Mediterranean pyramid, and a vegetarian pyramid from the American
Dietetic Association (ADA) are used as a foundation for the
Institute?s seven principles of healthy cooking. They call
upon the chef to introduce a wider array of foods such as fruits,
grains, and vegetables into dishes. Successful strategies for
cooking with less fat, moderating salt, and choosing and using
healthy sweeteners are included as well. A separate section on
creating healthy menus covers menu and recipe development,
nutritional analysis, and nutrition labeling in menus and
advertising.


Special features of this incomparable guide include:



  • Seven principles of healthy cooking

  • Nearly 400 of the Institute?s best recipes ?200 of
    them new to this edition

  • Over 250 photos that illustrate basic and advanced preparation
    techniques and inspire with elegant presentations for healthful
    dishes

  • Practical tips for healthy sautéing, stir frying,
    grilling, baking, smoke-roasting, and more

  • Dependable guidelines for selecting healthy, fresh
    ingredients

  • A nutritional analysis for each recipe, with separate
    breakdowns for sauces, side dishes, and other components

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