Acknowledgments. Preface. Introduction. 1 A Healthy Diet. 2 Healthy Ingredients. 3 The Techniques of Healthy Cooking. 4 Developing Healthy Recipes and Menus. 5 Soups, Salads, and Appetizers. 6 Main Dishes for Lunches and Dinners. 7 Side Dishes. 8 Breakfast and Beverages. 9 Baked Goods and Desserts. 10 Chef ?s Pantry. Appendix: Recipe Analysis. Recommended Resources and Readings. Glossary. Recipe Index. Subject Index.
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. A network of more than 37,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world's premier culinary college. Courses for foodservice professionals are offered at the college's main campus in Hyde Park, New York, at the CIA's satellite campus in San Antonio, Texas, and at The Culinary Institute of America at Greystone, in St. Helena, California. Greystone also offers baking and pastry, advanced culinary arts, and wine certifications.
In addition to offering detailed information on nutrition and diet, this hefty volume provides valuable advice on purchasing and storing healthy foods, menu planning, and cooking techniques that reduce calories while still retaining flavor. From soups to desserts, recipes for 400 different dishes?each of which serves ten or more?are given, with complete nutritional information included for each. While there are plenty of choices when it comes to general books on nutrition and healthy cooking, this useful, information-packed book is highly recommended for academic libraries requiring a practical text for culinary arts programs or public libraries needing an expertly written resource for professional cooks. ?John Charles, Scottsdale P.L., AZ; RED STAR REVIEW (Library Journal, April 1, 2008)