Techniques of Healthy Cooking (4th Ed)
by The Culinary Institute of America (CIA) 
Wiley | February 2013 | ISBN-10: 9780470635438 | True PDF | 576 Pages | 116 mb

The authoritative guide to healthy cooking in the modern professional kitchen
In today's health-conscious culinary environment, diners expect much more than just delicious food. They expect nutritious, well-balanced meals made with wholesome ingredients. Chefs in every sector of the food industry, whether at fine dining establishments or cafeteria kitchens, should be prepared to address those concerns with a variety of healthier dining options.

This updated new edition of Techniques of Healthy Cooking includes the latest dietary guidelines and healthy cooking techniques. It also covers a wide range of health- and environment-related topics of concern to today's diners, such as organic ingredients, local sourcing, farm-to-fork initiatives, and much more. All recipes here have been revised to include more whole ingredients, sustainable foods, and a wide range of substitution options.

CONTENTS
Acknowledgments
Preface
Introduction
Chapter 1: HEALTHY EATING PATTERNS
Chapter 2: HEALTHY INGREDIENTS
Chapter 3: THE TECHNIQUES OF HEALTHY COOKING
Chapter 4: DEVELOPING HEALTHY RECIPES AND MENUS
Chapter 5: SOUPS, SALADS, AND APPETIZERS
Chapter 6: MAIN DISHES FOR LUNCHES AND DINNERS
Chapter 7: SIDE DISHES
Chapter 8: BREAKFAST AND BEVERAGES
Chapter 9: BAKED GOODS AND DESSERTS
Chapter 10: CHEF'S PANTRY
APPENDIX: RECIPE ANALYSIS
NUTRIENT CONTENT CLAIMS
HEALTH CLAIMS
REFERENCE AMOUNTS CUSTOMARILY CONSUMED PER EATING OCCASION
WEIGHT, VOLUME, AND TEMPERATURE CONVERSIONS
INFORMATION, HINTS, AND TIPS FOR CALCULATIONS
RECOMMENDED RESOURCES AND READINGS
GLOSSARY
GRAINS
SELECTION OF PLANT-BASED PROTEINS
TOFU
INDEXES
 
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