The Professional Chef's 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. Courses for foodservice professionals are offered at the college's main campus in Hyde Park, New York, and at its additional campus for continuing education, The Culinary Institute of America at Greystone, in St. Helena, California.

HEALTHY COOKING 101; The Language of Nutrition; The Pyramids; THE PRINCIPLES OF HEALTHY COOKING; The Elements of Flavor; Fruits and Vegetables, Grains and Legumes; Cooking with Less Fat; Moderating Salt; Sweeteners; Beverages; The Techniques of Healthy Cooking; Agricultural Issues in Ingredient Selection; CREATING AND MARKETING HEALTHY MENUS; Menu and Recipe Development; Analyzing the Nutrient Content of Recipes; Nutrition Labeling in Menus and Advertisements; Staff Training and Customer Communication; THE RECIPES; The Chef's Pantry; Sauces and Dressings; Appetizers; Salads; Soups; Meat; Poultry; Fish and Shellfish; Vegetable Entr?es; Sandwiches; Pizza; Pasta; Vegetable Sides; Grains; Potatoes; Legumes; Breakfast; Breads; Desserts; Beverages; Appendix; Sources for Nutritional Analysis; Bibliography; Cooking Glossary; Nutrition Glossary; Indexes.