Techniques of Healthy Cooking

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, as well as certificate programs in Latin cuisines and wine and beverage studies. A network of more than 44,000 alumni has helped the CIA earn its reputation as the world's premier culinary college. The CIA, which also offers courses for professionals and food enthusiasts, as well as consulting services for the foodservice and hospitality industry, has campuses in Hyde Park, NY; St. Helena, CA; San Antonio, TX; and Singapore.

Acknowledgments xii

Preface xiii

Introduction xiv

1 HEALTHY EATING PATTERNS 1

2 HEALTHY INGREDIENTS 38

3 THE TECHNIQUES 98

4 DEVELOPING HEALTHY RECIPES AND MENUS 156

5 SOUPS, SALADS, AND APPETIZERS 190

6 MAIN DISHES FOR LUNCHES AND DINNERS 258

7 SIDE DISHES 340

8 BREAKFAST AND BEVERAGES 386

9 BAKED GOODS AND DESSERTS 408

10 CHEF'S PANTRY 442

APPENDIX: RECIPE ANALYSIS 482

RECOMMENDED RESOURCES AND READINGS 515

GLOSSARY 517

RECIPE INDEX 537

SUBJECT INDEX 556