Professional Chefs Techniques Of Healthy Cooking
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Techniques Of Healthy Cooking
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Author : The Culinary Institute of America (CIA)
language : en
Publisher: John Wiley & Sons
Release Date : 2007-11-19
Techniques Of Healthy Cooking written by The Culinary Institute of America (CIA) and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-11-19 with Cooking categories.
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.
The Professional Chef S
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Author : The Culinary Institute of America
language : en
Publisher: Wiley
Release Date : 1997-05-23
The Professional Chef S written by The Culinary Institute of America and has been published by Wiley this book supported file pdf, txt, epub, kindle and other format this book has been release on 1997-05-23 with Cooking categories.
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.
Professional Chefs Techniques Of Healthy Cooking
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Author : CIA
language : en
Publisher:
Release Date : 2000-06
Professional Chefs Techniques Of Healthy Cooking written by CIA and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000-06 with categories.
Techniques Of Healthy Cooking
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Author : The Culinary Institute of America (CIA)
language : en
Publisher: John Wiley & Sons
Release Date : 2013-02-04
Techniques Of Healthy Cooking written by The Culinary Institute of America (CIA) and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-02-04 with Cooking categories.
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.
Techniques Of Healthy Cooking 3rd Edition
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Author : CIA
language : en
Publisher:
Release Date : 2007-12
Techniques Of Healthy Cooking 3rd Edition written by CIA and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-12 with categories.
Techniques Of Healthy Cooking
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Author :
language : en
Publisher:
Release Date : 2008
Techniques Of Healthy Cooking written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008 with Menus categories.
From Our Kitchens
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Author : Culinary Institute of America
language : en
Publisher: Wiley
Release Date : 1993-10
From Our Kitchens written by Culinary Institute of America and has been published by Wiley this book supported file pdf, txt, epub, kindle and other format this book has been release on 1993-10 with categories.
"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##
The Medicinal Chef How To Cook Healthily
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Author : Dale Pinnock
language : en
Publisher: Hardie Grant Publishing
Release Date : 2017-01-12
The Medicinal Chef How To Cook Healthily written by Dale Pinnock and has been published by Hardie Grant Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-01-12 with Health & Fitness categories.
From TV’s Eat Shop Save’s resident chef and nutritionist, Dale Pinnock, comes the only book you will ever need to learn the basics of healthy cooking at home. Medicinal Chef Dale is the perfect teacher. He starts by explaining the benefits of types of ingredient like wholegrains, oils and meat and poultry, as well as cooking methods like stir-frying. The second part of the book is packed with 80 easy, everyday recipes that anyone can make and adapt in order to take a healthier path, now and forever. “The purpose of this book is to help you make sense of what healthy dishes look like, how they are composed, and what cooking methods you can use to create a healthy dish and get the best out of your ingredients.” – Dale Pinnock, BSc Human Nutrition, BSc Herbal Medicine, PgDip Nutritional Medicine
On Cooking
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Author : Sarah R. Labensky
language : en
Publisher:
Release Date : 1999
On Cooking written by Sarah R. Labensky and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999 with Cookery categories.
BASIC APPROACH PLEASE PROVIDE COURSE INFORMATION
Culinary Nutrition
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Author : Jacqueline B. Marcus
language : en
Publisher: Academic Press
Release Date : 2013-04-15
Culinary Nutrition written by Jacqueline B. Marcus and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-04-15 with Technology & Engineering categories.
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