The Professional Chef's Techniques of Healthy Cooking

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Prepared by The Culinary Institute of America, recognized as a leading training school for cooks, this guide offers tested nutritional cooking techniques and theories. It begins with the fundamentals of nutrition, utilizing the USDA food guide pyramid, the Mediterranean pyramid, and a vegetarian pyramid from the American Dietetic Association (ADA) as a basis for seven principles of healthy cooking. These principles encourage chefs to incorporate a diverse range of foods, including fruits, grains, and vegetables. Strategies for reducing fat, moderating salt, and selecting healthy sweeteners are also provided. A dedicated section on healthy menu creation addresses menu and recipe development, nutritional analysis, and nutrition labeling. Key features include seven principles of healthy cooking, nearly 400 recipes—200 of which are new to this edition—over 250 photos illustrating preparation techniques, and practical tips for various cooking methods. Additionally, each recipe includes a nutritional analysis with separate breakdowns for sauces and side dishes. This comprehensive guide is an essential resource for anyone seeking to craft nutritious, flavorful meals.