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Techniques of Healthy Cooking, Professional Edition, 3rd Edition

ISBN: 978-0-470-05232-7
592 pages
November 2007, ©2008
Techniques of Healthy Cooking, Professional Edition, 3rd Edition (0470052325) cover image
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
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Acknowledgments.

Preface.

Introduction.

1 A Healthy Diet.

2 Healthy Ingredients.

3 The Techniques of Healthy Cooking.

4 Developing Healthy Recipes and Menus.

5 Soups, Salads, and Appetizers.

6 Main Dishes for Lunches and Dinners.

7 Side Dishes.

8 Breakfast and Beverages.

9 Baked Goods and Desserts.

10 Chef ’s Pantry.

Appendix: Recipe Analysis.

Recommended Resources and Readings.

Glossary.

Recipe Index.

Subject Index.

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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.
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  • With an extensive glossary of  nutrition terms and guidelines, a series of useful charts and tables, and over 300 delicious, healthy recipes, this is the essential guide to menu planning and cooking within the most current dietary and culinary parameters.
  • Approximately 200 vibrant, lively new photographs illustrate the richness and variety of the recipes, and prove that it is possible to uphold nutritional guidelines and still cook exciting, fulfilling food. 
  • This edition draws on the new USDA food guide pyramid and the latest dietary guidelines, doctor recommendations, and health and exercise findings to provide chefs with the most up-to-date information available.
  • Geared specifically toward professional chefs and students, the book includes detailed information on developing techniques of healthy cooking in all types of operations, from fine-dining, quick-service, and family-service establishments to hospitals, cafeterias, and more
See More
  • With an extensive glossary of  nutrition terms and guidelines, a series of useful charts and tables, and over 300 delicious, healthy recipes, this is the essential guide to menu planning and cooking within the most current dietary and culinary parameters.
  • Approximately 200 vibrant, lively new photographs illustrate the richness and variety of the recipes, and prove that it is possible to uphold nutritional guidelines and still cook exciting, fulfilling food. 
  • This edition draws on the new USDA food guide pyramid and the latest dietary guidelines, doctor recommendations, and health and exercise findings to provide chefs with the most up-to-date information available.
  • Geared specifically toward professional chefs and students, the book includes detailed information on developing techniques of healthy cooking in all types of operations, from fine-dining, quick-service, and family-service establishments to hospitals, cafeterias, and more

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.

See More
In addition to offering detailed information on nutrition and diet, this hefty volume provides valuable advice on purchasing and storing healthy foods, menu planning, and cooking techniques that reduce calories while still retaining flavor. From soups to desserts, recipes for 400 different dishes—each of which serves ten or more—are given, with complete nutritional information included for each. While there are plenty of choices when it comes to general books on nutrition and healthy cooking, this useful, information-packed book is highly recommended for academic libraries requiring a practical text for culinary arts programs or public libraries needing an expertly written resource for professional cooks.
—John Charles, Scottsdale P.L., AZ; RED STAR REVIEW (Library Journal, April 1, 2008)
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Instructors Resources
Wiley Instructor Companion Site
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