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Techniques Of Healthy Cooking

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Techniques of Healthy Cooking Professional Edition

Techniques of Healthy Cooking  Professional Edition Book
Author : Culinary Institute of America
Publisher : John Wiley & Sons
Release : 2007-11-19
ISBN : 0470052325
Language : En, Es, Fr & De

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Book Description :

Combining good nutrition and great flavors, the Culinary Institute of America offers readers its up-to-date guide to healthy eating, featuring two hundred full-color photographs, nutritional requirements and dietary guidelines, healthful cooking techniques, and more than four hundred recipes from Mediterranean, Asian, and vegetarian cuisines.

Techniques of Healthy Cooking

Techniques of Healthy Cooking Book
Author : The Culinary Institute of America
Publisher : John Wiley & Sons
Release : 2010-11-01
ISBN : 9781118029930
Language : En, Es, Fr & De

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Book Description :

Combining good nutrition and great flavors, the Culinary Institute of America offers readers its up-to-date guide to healthy eating, featuring two hundred full-color photographs, nutritional requirements and dietary guidelines, healthful cooking techniques, and more than four hundred recipes from Mediterranean, Asian, and vegetarian cuisines.

Techniques of Healthy Cooking

Techniques of Healthy Cooking Book
Author : Culinary Institute of America
Publisher : John Wiley & Sons
Release : 2013-02-04
ISBN : 0470635436
Language : En, Es, Fr & De

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Book Description :

Offers an up-to-date guide to healthy eating, discussing nutritional requirements, dietary guidelines, healthful cooking techniques, and offering more than five hundred recipes from Mediterranean, Asian, and vegetarian cuisines.

The Professional Chef s Techniques of Healthy Cooking

The Professional Chef s Techniques of Healthy Cooking Book
Author : The Culinary Institute of America
Publisher : Wiley
Release : 2000-02-18
ISBN : 9780471332695
Language : En, Es, Fr & De

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Book Description :

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.

The Professional Chef s

The Professional Chef s Book
Author : The Culinary Institute of America
Publisher : Wiley
Release : 1997-05-23
ISBN : 9780471288367
Language : En, Es, Fr & De

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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.

Culinary Nutrition

Culinary Nutrition Book
Author : Jacqueline B. Marcus
Publisher : Academic Press
Release : 2013-04-15
ISBN : 0123918839
Language : En, Es, Fr & De

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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

Williams Sonoma Essentials of Healthful Cooking

Williams Sonoma Essentials of Healthful Cooking Book
Author : Dana Jacobi
Publisher : Oxmoor House
Release : 2003-10-01
ISBN : 9780848728649
Language : En, Es, Fr & De

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Book Description :

A fresh approach to healthy cooking emphasizes the creative use of ingredients to ensure maximum freshness, flavor, and nutrition and presents more than 130 tempting recipes, full-color photographs of every finished dish, how-to images to teach a variety of cooking techniques, nutritional sidebars, a detailed glossary, and suggestions for alternative toppings, sauces, and accompaniments. 20,000 first printing.

How to Cook Without a Book

How to Cook Without a Book Book
Author : Pam Anderson
Publisher : Clarkson Potter
Release : 2000
ISBN : 0767902793
Language : En, Es, Fr & De

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Book Description :

Recalling an earlier era when cooks relied on sight, touch, and taste rather than cookbooks, the author encourages readers to rediscover the lost art of preparing food and use their imagination in the kitchen. $25,000 ad/promo.

The Complete Vegan Cookbook

The Complete Vegan Cookbook Book
Author : Natural Gourmet
Publisher : Clarkson Potter
Release : 2019-04-02
ISBN : 1524759821
Language : En, Es, Fr & De

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Book Description :

From the leading health-focused culinary school comes a comprehensive natural foods bible that shares forty years' worth of tools and techniques for more than 150 health-supportive recipes. In its forty-year history, Natural Gourmet has trained many natural food chefs in the art of healthy cooking. Their curriculum emphasizes local ingredients and the philosophy of using food as medicine. Now, in their very first cookbook, Natural Gourmet reveals how to utilize whole seasonal ingredients in creative and delicious ways. You'll learn about methods for sourcing sustainable ingredients, principles of nutrition, and much more. Every recipe is perfect for anybody wanting to eat a little healthier, whether to adhere to a specific diet, to do better for the earth, or just to feel better.