_DESCRIPTION_:
Techniques of Healthy Cooking (4th Ed)
by The Culinary Institute of America (CIA)
Wiley | February 2013 | ISBN-10: 9780470635438 | True PDF | 576 Pages | 116 mb
https://www.amazon.com/Techniques-Healthy-Cooking-Culinary-Institute/dp/0470635436
The authoritative guide to healthy cooking in the modern professional kitchen
In today's health-conscious culinary environment, diners expect much more than just delicious food. They expect nutritious, well-balanced meals made with wholesome ingredients. Chefs in every sector of the food industry, whether at fine dining establishments or cafeteria kitchens, should be prepared to address those concerns with a variety of healthier dining options.
This updated new edition of Techniques of Healthy Cooking includes the latest dietary guidelines and healthy cooking techniques. It also covers a wide range of health- and environment-related topics of concern to today's diners, such as organic ingredients, local sourcing, farm-to-fork initiatives, and much more. All recipes here have been revised to include more whole ingredients, sustainable foods, and a wide range of substitution options.
- This new edition features nearly 500 recipes for virtually any meal or occasion, including 150 all-new recipes for this edition
- More than 150 full-color photographs of ingredients, techniques, and plated dishes are included in this new edition
- The Culinary Institute of America explores the latest on topics such as locally sourced food, farm-to-fork initiatives, and food safety
- Learn how to create dishes for vegan, vegetarian, gluten-free, and lactose-free diners
With the latest information and a huge variety of recipes, Techniques of Healthy Cooking is the perfect source for exciting, flavorful, and healthful food.
About the Author
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, as well as certificate programs in Latin cuisines and wine and beverage studies. A network of more than 44,000 alumni has helped the CIA earn its reputation as the world's premier culinary college. The CIA, which also offers courses for professionals and food enthusiasts, as well as consulting services for the foodservice and hospitality industry, has campuses in Hyde Park, NY; St. Helena, CA; San Antonio, TX; and Singapore.
CONTENTS
Acknowledgments
Preface
Introduction
Chapter 1: HEALTHY EATING PATTERNS
Chapter 2: HEALTHY INGREDIENTS
Chapter 3: THE TECHNIQUES OF HEALTHY COOKING
Chapter 4: DEVELOPING HEALTHY RECIPES AND MENUS
Chapter 5: SOUPS, SALADS, AND APPETIZERS
Chapter 6: MAIN DISHES FOR LUNCHES AND DINNERS
Chapter 7: SIDE DISHES
Chapter 8: BREAKFAST AND BEVERAGES
Chapter 9: BAKED GOODS AND DESSERTS
Chapter 10: CHEF'S PANTRY
APPENDIX: RECIPE ANALYSIS
NUTRIENT CONTENT CLAIMS
HEALTH CLAIMS
REFERENCE AMOUNTS CUSTOMARILY CONSUMED PER EATING OCCASION
WEIGHT, VOLUME, AND TEMPERATURE CONVERSIONS
INFORMATION, HINTS, AND TIPS FOR CALCULATIONS
RECOMMENDED RESOURCES AND READINGS
GLOSSARY
GRAINS
SELECTION OF PLANT-BASED PROTEINS
TOFU
INDEXES |
-