The professional chef's techniques of healthy cooking / the Culinary Institute of America ; foreword by Graham Kerr ; Jennifer S. Armentrout, editor.

Cover image for The professional chef's techniques of healthy cooking / the Culinary Institute of America ; foreword by Graham Kerr ; Jennifer S. Armentrout, editor.

ISBN:

9780471332695

Title:

The professional chef's techniques of healthy cooking / the Culinary Institute of America ; foreword by Graham Kerr ; Jennifer S. Armentrout, editor.

Author:

Armentrout, Jennifer S.

Edition:

2nd ed.

Publication Information:

New York ; Chichester : Wiley, c2000.

Physical Description:

xxi, 634 p. : col. ill. ; 28 cm.

General Note:

Includes index.

The copy in Special Collections was donated by Swinburne University in 2014.

Contents:

Machine derived contents note: Healthy Cooking 101. -- The Language of Nutrition. -- The Pyramids. -- The Principles Of Healthy Cooking. -- The Elements of Flavor. -- Fruits and Vegetables, Grains and Legumes. -- Cooking with Less Fat. -- Moderating Salt. -- Sweeteners. -- Beverages. -- The Techniques of Healthy Cooking. -- Agricultural Issues in Ingredient Selection. -- Creating And Marketing Healthy Menus. -- Menu and Recipe Development. -- Analyzing the Nutrient Content of Recipes. -- Nutrition Labeling in Menus and Advertisements. -- Staff Training and Customer Communication. -- The Recipes. -- The Chef's Pantry. -- Sauces and Dressings. -- Appetizers. -- Salads. -- Soups. -- Meat. -- Poultry. -- Fish and Shellfish. -- Vegetable Entr?es. -- Sandwiches. -- Pizza. -- Pasta. -- Vegetable Sides. -- Grains. -- Potatoes. -- Legumes. -- Breakfast. -- Breads. -- Desserts. -- Beverages. -- Appendix. -- Sources for Nutritional Analysis. -- Bibliography. -- Cooking Glossary. -- Nutrition Glossary. -- Indexes.

Subject Term:

Quantity cooking.

Nutrition.

Added Author:

Armentrout, Jennifer S.

Added Corporate Author:

Culinary Institute of America

Format:

Books

Electronic Access:

Table of Contents http://www.loc.gov/catdir/toc/onix04/98052145.html
Publisher description http://www.loc.gov/catdir/description/wiley033/98052145.html
Contributor biographical information http://www.loc.gov/catdir/bios/wiley042/98052145.html

Publication Date:

2000

Publication Information:

New York ; Chichester : Wiley, c2000.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.57 PRO	Book	1	Standard shelving location	Searching... Unknown
ARC 641.57 PRO	Archive Collection	1	Archive Collection	Searching... Unknown

Bound With These Titles

On Order

Summary

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 sauteing, 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 Chef's® 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.

Author Notes

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. Courses for foodservice professionals are offered at the college's 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.

Healthy Cooking	p. 101
The Language of Nutrition
The Pyramids
The Principles of Healthy Cooking
The Elements of Flavor
Fruits and Vegetables, Grains and Legumes
Cooking with Less Fat
Moderating Salt
Sweeteners
Beverages
The Techniques of Healthy Cooking
Agricultural Issues in Ingredient Selection
Creating and Marketing Healthy Menus
Menu and Recipe Development
Analyzing the Nutrient Content of Recipes
Nutrition Labeling in Menus and Advertisements
Staff Training and Customer Communication
The Recipes
The Chef's Pantry
Sauces and Dressings
Appetizers
Salads
Soups
Meat
Poultry
Fish and Shellfish
Vegetable Entrées
Sandwiches
Pizza
Pasta
Vegetable Sides
Grains
Potatoes
Legumes
Breakfast
Breads
Desserts
Beverages
Appendix
Sources for Nutritional Analysis
Bibliography
Cooking Glossary
Nutrition Glossary
Indexes