The Professional Chefs Techniques of Healthy Cooking, Se
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eBay-Artikelnr.:306345237761
Artikelmerkmale
- Artikelzustand
- Neuwertig
- Hinweise des Verkäufers
- “pre-owned”
- Brand
- Unbranded
- MPN
- Does not apply
- ISBN
- 9780471332695
Über dieses Produkt
Product Identifiers
Publisher
Wiley & Sons, Incorporated, John
ISBN-10
0471332690
ISBN-13
9780471332695
eBay Product ID (ePID)
506010
Product Key Features
Edition
2
Book Title
Professional Chef's Techniques of Healthy Cooking
Number of Pages
656 Pages
Language
English
Publication Year
2000
Topic
Methods / Quantity, Health & Healing / General, Nutrition
Features
Revised
Illustrator
Yes
Genre
Cooking, Medical
Format
Hardcover
Dimensions
Item Height
1.6 in
Item Weight
69 Oz
Item Length
11 in
Item Width
8.7 in
Additional Product Features
Intended Audience
Trade
LCCN
98-052145
TitleLeading
The
Dewey Edition
21
Dewey Decimal
641.5/7
Table Of Content
HEALTHY COOKING 101.The Language of Nutrition.The Pyramids.THE PRINCIPLES OF HEALTHY COOKING.The Elements of Flavor.Fruits and Vegetables, Grains and Legumes.Cooking with Less Fat.Moderating Salt.Sweeteners.Beverages.The Techniques of Healthy Cooking.Agricultural Issues in Ingredient Selection.CREATING AND MARKETING HEALTHY MENUS.Menu and Recipe Development.Analyzing the Nutrient Content of Recipes.Nutrition Labeling in Menus and Advertisements.Staff Training and Customer Communication.THE RECIPES.The Chef\'s Pantry.Sauces and Dressings.Appetizers.Salads.Soups.Meat.Poultry.Fish and Shellfish.Vegetable Entres.Sandwiches.Pizza.Pasta.Vegetable Sides.Grains.Potatoes.Legumes.Breakfast.Breads.Desserts.Beverages.Appendix.Sources for Nutritional Analysis.Bibliography.Cooking Glossary.Nutrition Glossary.Indexes.
Edition Description
Revised edition
Synopsis
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(R) 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 sauteing, 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 Filled with time-tested and refined techniques for maximizing both nutrition and flavor, The Professional Chef's(R) Techniques of Healthy Cooking, Second Edition , is a completely trustworthy and irreplaceable reference for anyone interested in creating the finest, healthiest, and most flavorful of meals., "Once again, The Culinary Institute of America has compiled a wealth of information and stunning recipes that are flavorful and innovative. This book will be a valuable addition to any kitchen library. The fact that the recipes are healthy is almost irrelevant. Get cooking!" Waldy Malouf, Chef/Restaurateur, Beacon "I've been publicly searching for the best of taste and the best of health for the past 25 years. The book you are now holding has the potential to change the way people eat. The Professional Chef's® Techniques of Healthy Cooking hasn't got one ounce of padding!" Graham Kerr, International Culinary Consultant "The book takes a marvelous, sane approach to cooking, blending the joys of cooking with a well-informed approach to new thinking about food ingredients, many of which were all-but-unheard-of items only a few years ago but with which we have become widely familiar." Craig Claiborne, from the Foreword to the First Edition, 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., 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 sauteing, 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 Filled with time-tested and refined techniques for maximizing both nutrition and flavor, The Professional Chef's® Techniques of Healthy Cooking, Second Edition , is a completely trustworthy and irreplaceable reference for anyone interested in creating the finest, healthiest, and most flavorful of meals.
LC Classification Number
TX820.P75 2000
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Angemeldet als privater VerkäuferDaher finden verbraucherschützende Vorschriften, die sich aus dem EU-Verbraucherrecht ergeben, keine Anwendung. Der eBay-Käuferschutz gilt dennoch für die meisten Käufe.
Verkäuferbewertungen (359)
Dieser Artikel (1)
Alle Artikel (359)
- 5***c (464)- Bewertung vom Käufer.Letzter MonatBestätigter KaufOrder received. Good condition
- b***a (42)- Bewertung vom Käufer.Letzter MonatBestätigter KaufPackaging was shipped fast. Item came just as described. Thank you
- 5***c (464)- Bewertung vom Käufer.Letzter MonatBestätigter KaufOrder received. Good condition
- h***r (1507)- Bewertung vom Käufer.Letzter MonatBestätigter KaufReturned pattern wrong size