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Author: The Culinary Institute of America (CIA)
Publisher: John Wiley & Sons
ISBN: 0470635436
Category : Cooking
Languages : en
Pages : 578
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Book Description
Choosing a healthy eating pattern is vitally important, as diet directly influences health. From The Culinary Institute of America, Techniques of Healthy Cooking is a comprehensive kitchen reference for understanding nutrition concepts, creating healthy eating patterns, developing healthy recipes and menus, and cooking healthy recipes. From soups, salads, and appetizers to main dishes for breakfast, lunch, and dinner, there are nearly 500 recipes with more than 150 four-color photographs of ingredients, techniques, and finished dishes.
Author: The Culinary Institute of America
Publisher: Wiley
ISBN: 9780471288367
Category : Cooking
Languages : en
Pages : 640
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Book Description
Now with a new updated foreword, this paperback version of The Professional Chefs Techniques of Healthy Cooking is an exciting compendium of nearly 300 easy-to-follow recipes that demonstrate that good nutrition is the product of good food, carefully selected and properly prepared. Using techniques perfected by the chefs of The Culinary Institute of America, this book shows you how to make nutrition a natural part of your cooking each and every day.
Author: The Culinary Institute of America (CIA)
Publisher: John Wiley & Sons
ISBN: 0470052325
Category : Cooking
Languages : en
Pages : 596
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Book 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 and great-tasting, but healthy at the same time.
Author: The Culinary Institute of America (CIA)
Publisher: John Wiley & Sons
ISBN: 0470635436
Category : Cooking
Languages : en
Pages : 578
Get Book
Book Description
Choosing a healthy eating pattern is vitally important, as diet directly influences health. From The Culinary Institute of America, Techniques of Healthy Cooking is a comprehensive kitchen reference for understanding nutrition concepts, creating healthy eating patterns, developing healthy recipes and menus, and cooking healthy recipes. From soups, salads, and appetizers to main dishes for breakfast, lunch, and dinner, there are nearly 500 recipes with more than 150 four-color photographs of ingredients, techniques, and finished dishes.
Author: CIA
Publisher:
ISBN: 9780471379553
Category :
Languages : en
Pages : 136
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Book Description
Author: Jacqueline B. Marcus
Publisher: Academic Press
ISBN: 0123918839
Category : Technology & Engineering
Languages : en
Pages : 660
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Book Description
Culinary Nutrition: The Science and Practice of Healthy Cooking is the first textbook specifically written to bridge the relationship between food science, nutrition and culinology as well as consumer choices for diet, health and enjoyment. The book uses a comprehensive format with real-life applications, recipes and color photographs of finished dishes to emphasize the necessity of sustainably deliverable, health-beneficial and taste-desirable products. With pedagogical elements to enhance and reinforce learning opportunities, this book explores what foods involve the optimum nutritional value for dietary needs, including specific dietary requirements and how foods are produced. It also considers alternative production methods, along with the impact of preparation on both the nutritional value of a food and its consumer acceptability. Other discussions focus on the basics of proteins, carbohydrates, and lipids, issues of diet and disease such as weight management, and food production and preparation. Laboratory-type, in-class activities are presented using limited materials and applications of complex concepts in real-life situations. This book will be a valuable resource for undergraduate students in culinary nutrition, nutrition science, food science and nutrition, and culinary arts courses. It will also appeal to professional chefs and food scientists as well as research chefs in product development. Gourmand World Cookbook Awards 2014: USA, Best Author or Chef for Professionals, Gourmand International Global Food Industry Awards 2014: Special Mention in Communicating Science-Related Knowledge to Consumers Aimed at Improving their Lifestyle, International Union of Food Science and Technology (IUFoST) Explores the connections among the technical sciences of nutrition, food science and the culinary arts as well as consumer choices for diet, health and enjoyment Presents laboratory-type, in-class activities using limited materials and real-life applications of complex concepts Includes photographs and recipes to enhance learning experience
Author:
Publisher:
ISBN:
Category : Menus
Languages : en
Pages : 0
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Book Description
Author: CIA
Publisher:
ISBN: 9780470135112
Category :
Languages : en
Pages : 0
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Book Description
Author: The Culinary Institute of America (CIA)
Publisher: John Wiley & Sons
ISBN: 1118139887
Category : Cooking
Languages : en
Pages : 210
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Book Description
'The Professional Chef' has always provided a complete introduction to classical European cooking, and this all-new edition is completely revised and updated with coverage of increasingly important topics.
Author: Alain Sailhac
Publisher: Rodale Books
ISBN: 9780875964409
Category : Cooking
Languages : en
Pages : 344
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Book Description
America's premier French chefs share the secret to the easy, fun, and healthy side of French cooking.
Author: Adam Roberts
Publisher: Artisan Books
ISBN: 1579654398
Category : Cooking
Languages : en
Pages : 401
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Book Description
Learn to cook from the best chefs in America Some people say you can only learn to cook by doing. So Adam Roberts, creator of the award-winning blog The Amateur Gourmet, set out to cook in 50 of America's best kitchens to figure out how any average Joe or Jane can cook like a seasoned pro. From Alice Waters's garden to José Andrés's home kitchen, it was a journey peppered with rock-star chefs and dedicated home cooks unified by a common passion, one that Roberts understands deeply and transfers to the reader with flair, thoughtfulness, and good humor: a love and appreciation of cooking. Roberts adapts recipes from Hugh Acheson, Lidia Bastianich, Roy Choi, Harold Dieterle, Sara Moulton, and more. The culmination of that journey is a cookbook filled with lessons, tips, and tricks from the most admired chefs in America, including how to properly dress a salad, bake a no-fail piecrust, make light and airy pasta, and stir-fry in a wok, plus how to improve your knife skills, eliminate wasteful food practices, and create recipes of your very own. Most important, Roberts has adapted 150 of the chefs' signature recipes into totally doable dishes for the home cook. Now anyone can learn to cook like a pro!
