- ISBN13: 9780470052327
- Condition: USED – GOOD
- Notes:
Product Description
Created by the experts at The Culinary Institute of America, Techniques of Healthy Cooking is an indispensable 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 on ingredients 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… More >>
Techniques of Healthy Cooking, Professional Edition
Midwest Book Review
March 12, 2010 at 8:07 pm
Americans are seeking ways to avoid weight gain but want tasty food in the process, so successful chefs and foodservice pros need to adjust their techniques and methods to reflect this revised approach, and the newly updated guide to healthy cooking TECHNIQUES OF HEALTHY COOKING is one place to start. The latest information on ingredients, menu planning and more reviews all the basics, current dietary guidelines, recommendations, and more, teaching both the basics of healthy cooking and reflecting the latest research findings. It’s not a guide for casual cooks, but for the college-level foodservice pro who will find over 150 food photos and step-by-step techniques discussions to be invaluable keys to healthy cooking from scratch.
Rating: 5 / 5
M. Shrader
March 12, 2010 at 10:20 pm
The written material encourages use of whole foods, including whole grains. However, many of the recipes use all purpose flour, sugar, and white rice. I expected to find recipes that used whole grain flours, whole grains, and honey rather than sugar.
I also expected recipes that ensured balanced portions of omega 3 fatty acids vs omega 6 fatty acids. There was no mention of the difference between farm raised and wild fish or between grain and grass finished beef.
A significant number of the recipes leave much to be desired for the healthy eater. If you are looking for a healthy cookbook, this is not a good choice.
Rating: 1 / 5
Laura J. Emahiser
March 12, 2010 at 11:25 pm
Wonderful recipes: simple, delicious~healthy. Love any book from the professional series from the Culinary Institutes of America, and this one was no exception. My husband (the professional) and I have enjoyed every minute in the kitchen with this book in hand. Thank you CIA!
The Professional Chef, 8th Edition
Techniques of Healthy Cooking, Professional Edition
Rating: 5 / 5
S. Woo
March 12, 2010 at 11:39 pm
I really like this book so far. I’ve made about 7 recipes from it and its quite nice learning recipes that taste really good and also don’t make you really sleepy after eating them. I am going to buy one for my mom because she liked some of the recipes I made from it so much. I made the grilled red snapper with cilantro lime dressing, with tomato salsa/avocado slices/and grapefruit and it was really refreshing. I also made the spinach souffle — the first souffle I’ve ever made and it turned out!
I like that it has all the calories listed for each recipe right next to the recipe.
Sometimes really specific instructions may be left out and you have to infer what you need to do. I only gave it 4 stars because this edition of the book has something weird with the page numbers in listed in the index. maybe they’ll correct that in the next edition. (I have 2008).
Rating: 4 / 5
M. Carver
March 13, 2010 at 2:14 am
The book and shipping was exactly as promised. I would purchase from this seller again.
Rating: 5 / 5