Above image is the cover of:
Professional Chef's Techniques of Healthy Cooking
More books in the category:
Diabetes Recipes and Low-Calorie Cooking
You may also find useful books in our Popular Diet books section
by: Graham Kerr (Foreword), Jennifer S. Armentrout (Editor)
Topics include: sweat until the onions, sweat until the shallots, enough cold stock, place over low direct heat, sodium total dietary, total fat saturated cholesterol, sweat until the vegetables, marinate under refrigeration, half hotel pan, totalfat saturated, dairy base, labeled serving, sugars protein fat, cabbage chiffonade, muscle tabs, oven until the rice, teaspoon crushed black peppercorns, red onion julienne, red pepper julienne, salt teaspoon ground black pepper, total recipe, roasting pan containing, fluid ounces, silicone baking mat, tablespoon chopped thyme
CLICK HERE for more information and price
Books on nutritious eating abound, but none seem as comprehensive as The Professional Chef's Techniques of Healthy Cooking. Prepared by the Culinary Institute of America, the book is addressed to chefs who may require grounding in nutritional principles as well as representative recipes to help them "cook healthy." It's hard to imagine anyone, however, who wouldn't benefit from--and enjoy perusing--this trove of sophisticated yet approachable material. With more than 400 of the Institute's recipes, 200 color photos, and a cornucopia of useful information, including charts ("Definitions of Nutrient Claims," for example, helps readers understand terms like lite or low fat), the book is a definitive, up-to-date food and nutrition guide. The book's largest section contains the recipes--each with detailed nutritional analysis--for a wide selection of dishes. These range from chef's pantry items like pesto, duxelles, and yellow pepper oil and salads--Grilled Garlic Shrimp with Radish Salad is a tasty example--to breads, deserts, and beverages. Though uncomplicated, these large-scale, ingredients-specified-by-weight formulas will be most useful to professionals. Universally valuable, however, is the introductory material, which explores, among other topics, the language of nutrition, elements of flavor, cooking with less fat, and agricultural issues such as organic farming, free-range poultry, and plant biotechnology. "A Case Study in Flavor Deconstruction," which atomizes the appeal of a sample dish, is a fascinating reminder that the foundation of all good eating is sensual. Concluding with a cooking and nutritional glossary, the book is a welcome, obligatory addition to any home or professional kitchen library. --Arthur Boehm Book Description "Once again, The Culinary Institute of America has compiled a wealth of information and stunning recipes that are flavorful and innovative. This book will be a valuable addition to any kitchen library. The fact that the recipes are healthy is almost irrelevant. Get cooking!" -Waldy Malouf, Chef/Restaurateur, Beacon I've been publicly searching for the best of taste and the best of health for the past 25 years. The book you are now holding has the potential to change the way people eat. The Professional Chef's(r) Techniques of Healthy Cooking hasn't got one ounce of padding!" -Graham Kerr, International Culinary Consultant The book takes a marvelous, sane approach to cooking, blending the joys of cooking with a well-informed approach to new thinking about food ingre>dients, many of which were all-but-unheard-of items only a few years ago but with which we have become widely familiar." -Craig Claiborne, from the Foreword to the First Edition Book Info Offers nutritional cooking techniques and theories that have been tested and proven in kitchens. Over 250 photos that illustrate basic and advanced preparation techniques and inspire with elegant presentations for healthful dishes. From the Inside Flap Prepared by The Culinary Institute of America, which has been hailed by Time magazine as "the nations most influential training school for cooks," The Professional Chefs Techniques of Healthy Cooking, Second Edition, offers nutritional cooking techniques and theories that have been tested and proven in the Institutes 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 Institutes 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 Institutes 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 sauting, 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 Filled with time-tested and refined techniques for maximizing both nutrition and flavor, The Professional Chefsé’® Techniques of Healthy Cooking, Second Edition, is a completely trustworthy and irreplaceable reference for anyone interested in creating the finest, healthiest, and most flavorful of meals. Founded in 1946, The Culinary institute of America is an independent, not-for-profit college offering bachelors and associate degrees in culinary arts and baking and pastry arts. Courses for foodservice professionals are offered at the colleges main campus in Hyde Park, New York, and at its additional campus for continuing education, The Culinary Institute of America at Greystone, in St. Helena, California. Back Cover Copy Once again, The Culinary Institute of America has compiled a wealth of information and stunning recipes that are flavorful and innovative. This book will be a valuable addition to any kitchen library. The fact that the recipes are healthy is almost irrelevant. Get cooking!" Waldy Malouf, Chef/Restaurateur, Beacon Ive been publicly searching for the best of taste and the best of health for the past 25 years. The book you are now holding has the potential to change the way people eat. The Professional Chefs Techniques of Healthy Cooking hasnt got one ounce of padding!" Graham Kerr, International Culinary Consultant The book takes a marvelous, sane approach to cooking, blending the joys of cooking with a well-informed approach to new thinking about food ingredients, many of which were all-but-unheard-of items only a few years ago but with which we have become widely familiar." Craig Claiborne, from the Foreword to the First Edition About the Author Founded in 1946, The Culinary institute of America is an independent, not-for-profit college offering bachelors and associate degrees in culinary arts and baking and pastry arts. Courses for foodservice professionals are offered at the colleges main campus in Hyde Park, New York, and at its additional campus for continuing education, The Culinary Institute of America at Greystone, in St. Helena, California.
Reviews:
Another classic from the people at CIA
To put this review into perspective for you, it is written by a serious student of cooking that has been actively studying food on their own for 25 years. I have been focusing on Italian food for the last 10 years. My favorite cookbook is "The Professional Chef" by the Culinary Institute of America.
This book is laid out as follows:
Section One: Healthy Cooking
1. The language of nutrition
2. The pyramids
Section Two: The Principles of Healthy Cooking
3. The elements of flavor
4. Fruits and vegetables, grains and legumes
5. Cooking with less fat
6. Moderating Salt
7. Sweeteners
8. Beverages
9. The techniques of healthy cooking
10. Agricultural issues in ingredient selection
Section Three: Creating and Marketing Healthy Menus
11. Menu and recipe development
12. Analyzing the nutrient content of recipes
13. Nutrition Labeling in menus and advertisements
14. Staff training and customer satisfaction
Section Four: The recipes
The book is geared to the professional kitchen. However, there is much information in this book for the home cook beyond the recipes. Many of the same considerations that the restaurant must address should be part of the menu development in the home.
If you are looking for ways to improve the "health quotient" of the meals you prepare your family, you will enjoy this book. All the recipes in this book have complete nutrition stats including: calories, total fat, saturated fat, cholesterol, sodium, total carbohydrate, dietary fiber, sugar, and protein.
The book does a nice job of explaining smoking and the flavors given to foods by various wood chips. Their recipe for oven-smoked tomatoes (without purchasing a separate smoker, I used a heavy lidded roaster) was extremely easy to follow and turned out wonderfully.
The recipe section is more than 2/3's of the book. The recipes are developed for larger quantities than most home cooks will prepare. I have not had any difficulty reducing the size of the recipes to accomodate my family. The recipe for Risotto Cakes and Green Beans with Chanterelles was fabulous, as was the one for Chianti Granita. The recipe for pasta that uses only egg whites is also very nice, and versatile. Of the recipes that I have prepared so far, all of them have been very good.
I consider this book to be a valuable addition to my cookbook library. If you want to cook more healthfully, you will enjoy this book.
An Important Reference for the Healthy Kitchen
The wealth of information contained in The Professional Chef's Techniques of Healthy Cooking is "must have" for the dedicated healthy kitchen. Each topic is fully discussed, and a full set of appendices offers quick access to a variety of nutritional and food prep tables. Recipes included in the book prepare large volumes of food in most cases, but they provide good general guidelines, cooking techniques and ideas for the creative cook. First rate photography illustrates the versatility of a healthy diet and adds considerably to the volume's visual appeal. The comprehensive information in this beautiful book is the perfect "go to" reference -- I couldn't recommend it more highly.
Lots of healthy recipes
I love this book. I am an vegetarian and looking for this type of book for a long time. I am studying to become a chef, but want to do healthy cooking. I want to study baking also, so I purchased the Study Guide for Baking and Advanced Baking by P. Leonardi, which has the type of questions that will help you especially since I am not the greatest baker. The Study Guide for the National Servsafe Exam: Key Review Questions and Answers with Explanations is also extremely helpful in and out of the kitchen.