- Hardcover: 656 pages
- Publisher: Wiley; 2 edition (Feb 4 2000)
- Language: English
- ISBN-10: 0471332690
- ISBN-13: 978-0471332695
- Product Dimensions: 27.4 x 21.3 x 4.1 cm
- Shipping Weight: 2 Kg
- Average Customer Review: 4.6 out of 5 stars See all reviews (5 customer reviews)
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Amazon Bestsellers Rank:
#653,197 in Books (See Top 100 in Books)
- #66 in Books > Cooking, Food & Wine > Professional Cooking > Quantity
- See Complete Table of Contents
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Product Description
From Amazon
Books on nutritious eating abound, but none seem as comprehensive as The Professional Chef's Techniques of Healthy Cooking. Prepared by the Culinary Institute of America, the book is addressed to chefs who may require grounding in nutritional principles as well as representative recipes to help them "cook healthy." It's hard to imagine anyone, however, who wouldn't benefit from--and enjoy perusing--this trove of sophisticated yet approachable material. With more than 400 of the Institute's recipes, 200 color photos, and a cornucopia of useful information, including charts ("Definitions of Nutrient Claims," for example, helps readers understand terms like lite or low fat), the book is a definitive, up-to-date food and nutrition guide.
The book's largest section contains the recipes--each with detailed nutritional analysis--for a wide selection of dishes. These range from chef's pantry items like pesto, duxelles, and yellow pepper oil and salads--Grilled Garlic Shrimp with Radish Salad is a tasty example--to breads, deserts, and beverages. Though uncomplicated, these large-scale, ingredients-specified-by-weight formulas will be most useful to professionals. Universally valuable, however, is the introductory material, which explores, among other topics, the language of nutrition, elements of flavor, cooking with less fat, and agricultural issues such as organic farming, free-range poultry, and plant biotechnology. "A Case Study in Flavor Deconstruction," which atomizes the appeal of a sample dish, is a fascinating reminder that the foundation of all good eating is sensual. Concluding with a cooking and nutritional glossary, the book is a welcome, obligatory addition to any home or professional kitchen library. --Arthur Boehm
Review
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) --This text refers to an alternate Hardcover edition.
—John Charles, Scottsdale P.L., AZ; RED STAR REVIEW (Library Journal, April 1, 2008) --This text refers to an alternate Hardcover edition.
Inside This Book
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First Sentence
In recent years, our knowledge of nutrition has grown tremendously. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
In recent years, our knowledge of nutrition has grown tremendously. Read the first page
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Browse Sample PagesConcordance
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews
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Most helpful customer reviews
5.0 out of 5 stars
Lots of healthy recipes,
By A Customer
This review is from: The Professional Chef's Techniques of Healthy Cooking (Hardcover)
I love this book. I am an vegetarian and looking for this type of book for a long time. I am studying to become a chef, but want to do healthy cooking. I want to study baking also, so I purchased the Study Guide for Baking and Advanced Baking by P. Leonardi, which has the type of questions that will help you especially since I am not the greatest baker. The Study Guide for the National Servsafe Exam: Key Review Questions and Answers with Explanations is also extremely helpful in and out of the kitchen.
5.0 out of 5 stars
An Important Reference for the Healthy Kitchen,
By Pamela P Anderson (The Beautiful Tennessee Hills, USA) - See all my reviews
This review is from: The Professional Chef's Techniques of Healthy Cooking (Hardcover)
The wealth of information contained in The Professional Chef's Techniques of Healthy Cooking is "must have" for the dedicated healthy kitchen. Each topic is fully discussed, and a full set of appendices offers quick access to a variety of nutritional and food prep tables. Recipes included in the book prepare large volumes of food in most cases, but they provide good general guidelines, cooking techniques and ideas for the creative cook. First rate photography illustrates the versatility of a healthy diet and adds considerably to the volume's visual appeal. The comprehensive information in this beautiful book is the perfect "go to" reference -- I couldn't recommend it more highly.
4.0 out of 5 stars
Good for the talented amateur chef,
By mgreen (falls church, va United States) - See all my reviews
This review is from: The Professional Chef's Techniques of Healthy Cooking (Hardcover)
This book provides a number of helpful suggestions for the knowledgeable amateur who is interested in learning healthier techniques, (ie - poach carrots in orange juice and ginger). The "background" on nutrition, however, is rather elementary.
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