Techniques of Healthy Cooking

Techniques of Healthy Cooking is the newest, most comprehensive guide to healthy cooking in a professional setting. The book includes straightforward information on nutritional basics like types of nutrients and how they function in the body, reading and using food labels, caloric intake recommendations, and planning recipes and menus around various dietary guidelines. Also included is detailed information on ingredients, serving sizes, food safety from preparation to plating, and nutrition-related conditions like diabetes, obesity, and hypertension. In the "Healthy Menu" chapter, chefs will learn to create menu objectives, figure out what to emphazise and what to limit in menu planning, and develop nutritious menus for various operations and special needs. An extensive glossary explains basic terms and concepts, and the book provides 300 delicious recipes - 100 all-new - including nutrition information and optional modifications. Recipes include meats, fish, poultry, vegetables, fruits, grains, cereals, pasta, nuts and legumes, soups, sauces, salads, appetizers, breads, sandwiches, pizzas, breakfasts, and desserts. They are accompanied by vibrant full-color photography throughout, including 150 plated food shots and 50 dynamic process shots that demonstrate the tools, equipment, and techniques of healthy cooking. The step-by-step photos and recipes will inspire chefs to get creative with nutritional cooking, while the plated food shots beautifully illustrate that a dish can be exciting, great-tasting, and healthy all at once.

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 sautéing, 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

• With an extensive glossary of  nutrition terms and guidelines, a series of useful charts and tables, and over 300 delicious, healthy recipes, this is the essential guide to menu planning and cooking within the most current dietary and culinary parameters.
• Approximately 200 vibrant, lively new photographs illustrate the richness and variety of the recipes, and prove that it is possible to uphold nutritional guidelines and still cook exciting, fulfilling food. 
• This edition draws on the new USDA food guide pyramid and the latest dietary guidelines, doctor recommendations, and health and exercise findings to provide chefs with the most up-to-date information available.
• Geared specifically toward professional chefs and students, the book includes detailed information on developing techniques of healthy cooking in all types of operations, from fine-dining, quick-service, and family-service establishments to hospitals, cafeterias, and more.

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