Techniques Of Healthy Cooking 4th Edition Professional Edition

Author : The Culinary Institute of America (CIA)
Publisher : John Wiley & Sons
Page : 596 pages
File Size : 50,7 Mb
Release : 2007-11-19
Category : Cooking
ISBN : 9780470052327

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Techniques of Healthy Cooking by The Culinary Institute of America (CIA) Pdf

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
Page : 578 pages
File Size : 55,9 Mb
Release : 2013-02-04
Category : Cooking
ISBN : 9780470635438

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Techniques of Healthy Cooking by The Culinary Institute of America (CIA) Pdf

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 (CIA)
Publisher : Wiley
Page : 0 pages
File Size : 40,5 Mb
Release : 2000-02-18
Category : Cooking
ISBN : 0471332690

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The Professional Chef's Techniques of Healthy Cooking by The Culinary Institute of America (CIA) Pdf

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.

Author : Mary Deirdre Donovan,Culinary Institute of America
Publisher : Van Nostrand Reinhold Company
Page : 0 pages
File Size : 48,5 Mb
Release : 1997
Category : Nutrition
ISBN : 0442025556

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The Professional Chef's Techniques of Healthy Cooking by Mary Deirdre Donovan,Culinary Institute of America Pdf

Includes color illustrations of USDA Food Guide Pyramid, Mediterranean Food Pyramid and Vegetarian Pyramid.

Author : Anonim
Publisher : Unknown
Page : 0 pages
File Size : 50,9 Mb
Release : 2008
Category : Menus
ISBN : OCLC:1259673731

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Techniques of Healthy Cooking by Anonim Pdf

Author : CIA,CIA Staff
Publisher : Unknown
Page : 136 pages
File Size : 55,7 Mb
Release : 2000-06
Category : Electronic
ISBN : 0471379557

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Professional Chefs Techniques of Healthy Cooking by CIA,CIA Staff Pdf

Author : Wayne Gisslen
Publisher : Unknown
Page : 128 pages
File Size : 48,5 Mb
Release : 2010-05-03
Category : Cooking
ISBN : 0470902620

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Professional Cooking for Canadian Chefs + Study Guide + Techniques for Healthy Cooking 3rd Ed by Wayne Gisslen Pdf

Author : The Culinary Institute of America (CIA)
Publisher : John Wiley & Sons
Page : 730 pages
File Size : 40,6 Mb
Release : 2012-04-16
Category : Cooking
ISBN : 9780470587805

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Garde Manger by The Culinary Institute of America (CIA) Pdf

The leading guide to the professional kitchen's cold food station, now fully revised and updated Garde Manger: The Art and Craft of the Cold Kitchen has been the market's leading textbook for culinary students and a key reference for professional chefs since its original publication in 1999. This new edition improves on the last with the most up-to-date recipes, plating techniques, and flavor profiles being used in the field today. New information on topics like artisanal cheeses, contemporary styles of pickles and vinegars, and contemporary cooking methods has been added to reflect the most current industry trends. And the fourth edition includes hundreds of all-new photographs by award-winning photographer Ben Fink, as well as approximately 450 recipes, more than 100 of which are all-new to this edition. Knowledge of garde manger is an essential part of every culinary student's training, and many of the world's most celebrated chefs started in garde manger as apprentices or cooks. The art of garde manger includes a broad base of culinary skills, from basic cold food preparations to roasting, poaching, simmering, and sautéing meats, fish, poultry, vegetables, and legumes. This comprehensive guide includes detailed information on cold sauces and soups; salads; sandwiches; cured and smoked foods; sausages; terrines, pâtes, galantines, and roulades; cheese; appetizers and hors d'oeuvre; condiments, crackers, and pickles; and buffet development and presentation.

Author : Wayne Gisslen
Publisher : John Wiley & Sons
Page : 1121 pages
File Size : 48,6 Mb
Release : 2010-01-19
Category : Cooking
ISBN : 9780470197523

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Professional Cooking, College Version by Wayne Gisslen Pdf

This is the best-selling undergraduate food preparation textbook in the marketplace. It has a long standing reputation for being comprehensive, yet easy for students to understand and follow. Wayne Gisslen's reputation for being able to simply, yet comprehensively, communicate information to beginning chefs is unsurpassed. Professional Cooking, Seventh Edition includes videos that will help further illustrate the correct techniques in the kitchen. On top of that there are over 100 new recipes, some with particular emphasis on international cooking. Enhanced visual program includes over 220 new color photos, including plated dishes, procedures, and products. Approximately 100 new recipes have been added, for a total of 650 recipes plus another 600 variations. More focus on international recipes and variations. Enhanced topical coverage on such things as: food science, molecular gastronomy, international recipes, and culinary maths. Chapter 10, Understanding Meats, now includes all information on meat fabrication in one convenient place. Up-to-date nutrition guidelines. Thoroughly revised and enhanced CulinarE-Companion Recipe Management software contains all recipes from the book – and 90 bonus recipes. The software is available through download with the registration code in the back of the book.

Author : Wayne Gisslen
Publisher : John Wiley & Sons
Page : 594 pages
File Size : 49,8 Mb
Release : 2015-03-23
Category : Cooking
ISBN : 9781118998700

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Essentials of Professional Cooking by Wayne Gisslen Pdf

Essentials of Professional Cooking, Second Edition, focuses on fundamental cooking procedures and techniques, functions of ingredients, and desired results to empower the reader with the keen understanding necessary to prepare virtually any dish to perfection—without relying solely on a recipe. Specially constructed to meet the on-the-job demands of food-service managers, the streamlined approach of Essentials of Professional Cooking, Second Edition, extends the benefits of this material to students and professionals in hospitality management and food-service management.

Author : Wayne Gisslen,Mary Ellen Griffin,Le Cordon Bleu
Publisher : John Wiley & Sons
Page : 1090 pages
File Size : 45,8 Mb
Release : 2006
Category : Food service
ISBN : 9780471663775

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Professional Cooking for Canadian Chefs by Wayne Gisslen,Mary Ellen Griffin,Le Cordon Bleu Pdf

Wayne Gisslen’s Professional Cooking for Canadian Chefs has helped train hundreds of thousands of professional chefs—with clear, in-depth instruction on the critical cooking theories and techniques successful chefs need to meet the demands of the professional kitchen. Now, with 1,200 recipes and more information than ever before, this beautifully revised and updated edition helps culinary students and aspiring chefs gain the tools and confidence they need to succeed as they build their careers in the field today.

Author : Nicole M. Farmer,Andres V. Ardisson Korat
Publisher : CRC Press
Page : 279 pages
File Size : 44,9 Mb
Release : 2022-08-08
Category : Medical
ISBN : 9781351396608

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Cooking for Health and Disease Prevention by Nicole M. Farmer,Andres V. Ardisson Korat Pdf

Poor diet and substandard nutrition are underlying causes of many diseases including cardiovascular disease, diabetes, and cancer. Collectively, these ailments are the leading causes of premature death, most of which are preventable. Cooking for Health and Disease Prevention: From the Kitchen to the Clinic helps demonstrate cooking as a fundamental bridge between ideal nutrition and long-term health. Clinicians, patients, and the public often lack adequate knowledge to help select and prepare foods for optimal disease management. This book provides information to clinicians and their patients about foods and cooking principles to help prevent common health conditions. Features: Focuses on disease endpoints, reviewing the disease biology and epidemiology and presenting dietary interventions for disease prevention. Provides recommendations for translating dietary and culinary principles of health prevention into clinical practice and includes a recipe appendix with practical examples. Features information on healthy cooking techniques as well as food selection, storage, and preparation to help maximize nutritional value. Introduces the reader to fundamental concepts in nutrition and culinary principles explaining the relationship between food processing and food preparation and nutritional quality of foods. This book is accessible to patients and offers evidence-based practical interventions for healthcare professionals. It is authored by Nicole Farmer, physician scientist at the NIH Clinical Center, and nutrition researcher Andres Ardisson Korat, awarded a doctorate degree in nutrition and epidemiology from the Harvard T.H. Chan School of Public Health.

Author : Karen E. Drummond,Lisa M. Brefere
Publisher : John Wiley & Sons
Page : 480 pages
File Size : 53,5 Mb
Release : 2016-09-05
Category : Technology & Engineering
ISBN : 9781119148494

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Nutrition for Foodservice and Culinary Professionals by Karen E. Drummond,Lisa M. Brefere Pdf

Nutrition for Foodservice and Culinary Professionals, 9th Edition balances the perspectives of a nutritionist and a chef, offering the most up-to-date coverage of national dietary guidelines and engaging the learner in practical, hands-on application of each concept in the course. Nutrition 9th Edition is for nutrition (or “healthy cooking”) courses in a culinary arts curriculum and intends to be a practical, how-to program with up-to-date information on national nutrition guidelines and standards for food preparation and labeling.

Author : Culinary Institute of America,Culinary Institute of America (CIA) Staff,Mary Deirdre Donovan,Mona Mark
Publisher : Wiley
Page : 0 pages
File Size : 50,9 Mb
Release : 1993-10
Category : Electronic
ISBN : 0471286095

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From Our Kitchens by Culinary Institute of America,Culinary Institute of America (CIA) Staff,Mary Deirdre Donovan,Mona Mark Pdf

"This is a truly modern cookbook and a model for all others. It is in perfect synch with the way people enjoy cooking and eating today. From Our Kitchens is simply—and authoritatively—the expression of aggregate good taste." John Marian from the Foreword "Without a doubt, attending The Culinary Institute of America was the most important step I took in building my career. They set the standard in the culinary world and I am pleased to see that they have created a small, portable version of their curriculum. The simplicity, versatility, and most importantly, the ease of duplication of the recipes make From Our Kitchens an absolute pleasure." Ed Brown Executive Chef, Tropica "I am thoroughly delighted that my alma mater, The Culinary Institute of America, has finally unwrapped the secret to their wonderful professional recipes in this book intended for the home cook. Making these dishes in your own kitchen will be a great and exciting treat, with results that will please your eyes, as well as your palate, and your waistline." Nicole Routhier Author of The Foods of Vietnam and Cooking Under Wraps "These recipes are creative, innovative, and easy to prepare. From Our Kitchens is the perfect kitchen companion for the gourmet or home chef." Bradle## Executive Chef, The Lark Cr##

Author : Wayne Gisslen
Publisher : Wiley
Page : 0 pages
File Size : 50,5 Mb
Release : 1998-09-07
Category : Cooking
ISBN : 0471245631

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Professional Cooking by Wayne Gisslen Pdf

Completely redesigned, updated and richly illustrated revision of the classic instructional guide to professional cooking. Includes step-by-step detail, 250 colour photos with thorough coverage of products. One of the most popular and endorsed guides.