Techniques Of Healthy Cooking, 3Rd Edition: Professional Edition

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.

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.

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.