Techniques of Healthy Cooking - Rilegato

Culinary Institute Of America

Rilegato

ISBN 10: 0470052325 ISBN 13: 9780470052327

Casa editrice: John Wiley & Sons Inc, 2008

Riassunto

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

Su questo libro

Informazioni sull?autore

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. A network of more than 37,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world's premier culinary college. Courses for foodservice professionals are offered at the college's main campus in Hyde Park, New York, at the CIA's satellite campus in San Antonio, Texas, and at The Culinary Institute of America at Greystone, in St. Helena, California. Greystone also offers baking and pastry, advanced culinary arts, and wine certifications.

Dalla quarta di copertina

Techniques of Healthy Cooking is an indispensable kitchen companion in today's health-conscious world. Drawing on the latest dietary guidelines, it provides detailed information for cooks eager to introduce more flavorful, healthier choices to their menus. You will find advice about ingredient options and serving sizes, guidance on developing recipes and menus, and more than 400 delicious recipes. Throughout, nearly 150 vibrant, all-new color photographs showcase finished dishes and illustrate the techniques, ingredients, and equipment of healthy cooking. Inspired by the information and recipes in the book, you will be able to create dishes that are not only exciting and great-tasting, but healthy at the same time.

Dettagli dell'edizione

• Editore: John Wiley & Sons Inc
• Data di pubblicazione: 2008
• Lingua: Inglese
• ISBN 10: 0470052325
• ISBN 13: 9780470052327
• Rilegatura: Copertina rigida
• Numero edizione: 3
• Numero di pagine: 578
• Contatto del produttore: non disponibile
• Persona responsabile: non disponibile