Techniques of Healthy Cooking
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Techniques of Healthy Cooking Details
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.
Recipe Excerpts from Techniques of Healthy Cooking by The Culinary Institute of America
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Techniques of Healthy Cooking Features
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Most Underlined Buyer Review : Best Edition so Far, still needs work!
This is the fourth edition of Techniques of Healthy Cooking, intended for professional chefs, written by the Culinary Institute of America. It is greatly improved from the last edition, mainly by adding more comprehensive photos of healthier foods that might be unfamiliar to most people. It is, in my opinion, the best textbook so far on how to cook healthier. However, it also has many shortcomings that prevent it from being comprehensive and complete. The CIA seems to still be thinking that healthy cooking means largely cutting down fat and calories, salt, and sugar. This edition has a terrific layout, font size, and gorgeous photos. The recipes are well written, and easy to follow.
The best part of the book in my opinion is the section on Healthy Ingredients. They mention sustainable agriculture, and organic foods, while not mentioning the trend to cook from local ingredients. They mention biotechnology and irradiation, but fail to mention the issues surrounding...
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