The Professional Chef's Techniques of Healthy Cooking

by Culinary Institute of America (Editor), Mary Deirdre Donovan

A perfect companion to the acclaimed New Professional Chef, this is a captivating, easy-to-use guide to the exciting world of healthful cuisine. It enables home gourmets to prepare the same delicious, healthful foods using the same techniques that professional chefs labor years to perfect. 300 recipes. 175 full-color photographs.

Genres: Cookbooks, Cooking, Food, Culinary

614 pages, Hardcover

First published January 1, 1992

Reviews

[Elizabeth]

This is a textbook prepared by the Culinary Institute of America for use by professional cooks. I appreciated its straightforwardness and depth of research. It is by far the best resource I have found on the subject so far. Inconveniently for me, however, most of the recipes included were written to make 8+ servings, and all of the ingredients are measured by weight, not volume.

[Connie]

I use this as a supplement for teaching my culinary arts nutrition class. It has a bit of a textbook feel but it is great - it offers recipe modifications and recipes with a little bit of sound nutrition information. It inspires me. There is a newer edition available.

[Lauren]

I'll admit I flipped past most of the health information for half of the book. I went straight to cooking techniques and recipes. Great information, recipes and techniques. I'm going to buy a copy.

[Rachael]

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