FoodReference.com Logo

Recommended Books Section

FoodReference.com
Cookbooks; Culinary Biographies & Memoirs; Food History, Science & References

  Home   ·   Food Articles   ·   Food Trivia & Facts   ·   Today in Food History   ·   Recipes   ·   Cooking Tips   ·   Food Videos   ·   Food Quotes   ·   Who's Who   ·   Food Trivia Quizzes   ·   Crosswords   ·   Food Poems   ·   Cookbooks   ·   Food Posters   ·   Recipe Contests   ·   Culinary Schools   ·   Gourmet Tours   ·   Food Festivals  

 You are here > Home

COOKBOOKST-Z: 'Take 5' to 'Zombie' >  Techniques of Healthy Cooking

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training
Over 1,000 schools & classes listed for all 50 States, Online & Worldwide

 

FREE Food & Beverage Publications
An extensive selection of free magazines for Food & Beverage professionals. Subjects include food arts, beverages, restaurants, seafood, dairy foods, meats, food processing, hospitality, hotels, etc.

Chef with red wine glass

Techniques of Healthy Cooking

 

by The Culinary Institute of America (CIA)

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.

Techniques of Healthy Cooking is an indispensable kitchen 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 about ingredient options 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.

About The Culinary Institute of America
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.

 

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2014 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.



 

 

 

 

Popular Pages