The Professional Chef's Techniques of Healthy Cooking

by Culinary Institute of America, Jennifer S. Armentrout, Graham Kerr (Foreword by)

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 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.

Genres: Cookbooks, Cooking, Food, Culinary

656 pages, Hardcover

First published January 1, 1992

Reviews

[Elizabeth · Rating 2 out of 5]

This is a textbook prepared by the Culinary Institute of America for use by professional cooks. I appreciated its straightforwardness and depth of research. It is by far the best resource I have found on the subject so far. Inconveniently for me, however, most of the recipes included were written to make 8+ servings, and all of the ingredients are measured by weight, not volume.

[Connie · Rating 5 out of 5]

I use this as a supplement for teaching my culinary arts nutrition class. It has a bit of a textbook feel but it is great - it offers recipe modifications and recipes with a little bit of sound nutrition information. It inspires me. There is a newer edition available.

[Lauren · Rating 4 out of 5]

I'll admit I flipped past most of the health information for half of the book. I went straight to cooking techniques and recipes. Great information, recipes and techniques. I'm going to buy a copy.

[Rachael · Rating 5 out of 5]

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