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有利健康的烹调技术，第3版Techniques of Healthy Cooking, Professional Edition, 3rd Edition书籍详细信息
- ISBN：9780470052327
- 作者：暂无作者
- 出版社：暂无出版社
- 出版时间：2007-11
- 页数：578
- 价格：484.00
- 纸张：铜版纸
- 装帧：精装
- 开本：大16开
- 语言：未知
- 丛书：暂无丛书
- TAG：暂无
- 豆瓣评分：暂无豆瓣评分
内容简介：
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.
作者简介：
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.
书籍目录：
Acknowledgments
Preface
Introduction
1 A Healthy Diet
Nutrition 101
Calories Count
Essential Nutrients
Noncaloric Nutrients
Dietary Guidelines and Recommendations
Dietary Restrictions
Nutrition Labeling
Summary
2 Healthy Ingredients
Issues in Ingredient Selection
In the Kitchen
Fresh Produce
Grains
Dried Legumes
Soyfoods
Nuts and Seeds
Fats andoils
Chocolate
Dairy and Eggs
Fish and Shellfish
Meat and Poultry
Seasonings，Condiments，and Beverages
Summary
3 The Techniques of Healthy Cooking
General Cooking Guidelines
Techniques for Vegetables
Techniques for Fruits
Techniques for Grains
Techniques for Legumes
Techniques for Nuts and Seeds
Techniques for Meats，Poultry,Fish，and Shellfish
The Role of Flavor
Summarv
4 Developing Healthy Recipes and Menus
Reading a Recipe for Nutrition
Using Existing Recipes
Modifying Recipes
Creating Original Recipes
Cooking with Less Fat
CookinR with Less Salt
Cooking with Less Sugar
Cooking with Less Alcohol
Menu Development
Objectives in Creating a Healthy Menu
Menu Development for Special Needs
Vegetarian Menus
Communicating
Summarv
5 Soups, Salads, and Appetizers
Basic Consomme
Chicken Consomme with Herbed Goat Cheese Ravioli
Double Chicken Consomme with Spring Rolls
Game Hen Consomme with Roasted Garlic Custards
Wonton Soup
Carrot Consomme with Lemongrass，Ginge rJ Spicy Asian Grilled Shrimp，and Bean Threads
Mushroom Consomme with Shiitake，Bok Ch0v.and
Carrot Curls
MichiRan White Bean Soup
6 Main Dishes for Lunches and Dinners
7 Side Dishes
8 Breakfast and Beverages
9 Baked Goods and Desserts
10 Chef ’s Pantry
Appendix: Recipe Analysis
Recommended Resources and Readings
Glossary
Recipe Index
Subject Index
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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.
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