Description
Techniques of Healthy Cooking explores various strategies and methods to make delicious and nutritious meals without sacrificing flavor. From grilling and roasting to steaming and sautéing, this book provides a comprehensive guide to mastering the art of healthy cooking. Learn how to incorporate fresh ingredients, minimize added fats and sugars, and create satisfying meals that promote overall well-being.
Price: $69.49
(as of Mar 10, 2024 11:29:20 UTC – Details)
If you’re looking to improve your culinary skills and create delicious, nutritious meals, Techniques of Healthy Cooking is the perfect cookbook for you. With over 200 recipes and expert tips, this book will guide you on a journey to better health through cooking.
Delicious and Nutritious Recipes
Techniques of Healthy Cooking provides a wide variety of recipes that are both delicious and good for you. From hearty soups and salads to decadent desserts, each recipe is carefully crafted to ensure you are getting the nutrients you need without sacrificing flavor. With options for every meal of the day, you’ll never run out of healthy cooking ideas.
Expert Tips and Techniques
In addition to the mouth-watering recipes, Techniques of Healthy Cooking also offers expert tips and techniques to help you become a better chef. Learn how to properly roast vegetables, sauté meat, and bake healthy desserts. With step-by-step instructions and detailed explanations, you’ll feel like a professional chef in no time.
Healthy Substitutions
One of the most valuable aspects of Techniques of Healthy Cooking is the focus on healthy substitutions. If you have dietary restrictions or are looking to cut back on certain ingredients, this cookbook offers plenty of alternatives. Whether you’re gluten-free, vegetarian, or simply looking to cut back on sugar, you’ll find plenty of options to suit your needs.
Easy to Follow
Even if you’re a novice in the kitchen, Techniques of Healthy Cooking makes it easy to follow along. The recipes are clearly laid out with simple instructions, making it a breeze to whip up a healthy meal in no time. With beautiful photos accompanying each recipe, you’ll be inspired to get cooking right away.
Health Benefits
Beyond just providing tasty recipes, Techniques of Healthy Cooking focuses on the health benefits of each dish. Learn about the nutrients and vitamins in each meal, and how they can benefit your overall health. With a focus on whole, natural ingredients, you’ll feel good about what you’re putting into your body.
Conclusion
Overall, Techniques of Healthy Cooking is a must-have cookbook for anyone looking to improve their cooking skills and their health. With delicious recipes, expert tips, and a focus on nutrition, this book is the perfect tool to help you on your journey to better eating. Whether you’re a seasoned chef or a beginner in the kitchen, Techniques of Healthy Cooking has something for everyone. Start cooking your way to better health today!
Price: $69.49
(as of Mar 10, 2024 11:29:20 UTC – Details)
Product Description
Choosing a healthy eating pattern is vitally important, as diet directly influences health. From The Culinary Institute of America, Techniques of Healthy Cooking is a comprehensive kitchen reference for understanding nutrition concepts, creating healthy eating patterns, developing healthy recipes and menus, and cooking healthy recipes. From soups, salads, and appetizers to main dishes for breakfast, lunch, and dinner, there are nearly 500 recipes with more than 150 four-color photographs of ingredients, techniques, and finished dishes.
From the Publisher
Cracked Wheat and Tomato Salad
Ingredients: 12 oz/340 g cracked wheat 2 lb/907 g tomatoes, peeled, seeded, cut into medium dice 8 oz/227 g medium-dice red onion 3 oz/85 g medium-dice fresh mozzarella 3 tbsp/45 mL red wine vinegar 7 fl oz/210 mL extra-virgin olive oil 2 tbsp/6 g chopped oregano ½ oz/14 g chopped basil 2 tbsp/4 g red pepper flakes 1 tsp/3 g salt ¼ tsp/0.50 g ground black pepper 1½ oz/43 g finely grated Parmesan (Optional))
Yield: 10 servings
1. Place the cracked wheat in a medium pot, cover with salted water, and simmer until tender, 30 to 35 minutes. Remove from heat and drain, pressing to release excess moisture. Let cool to room temperature.
2. Toss the tomatoes, onion, and mozzarella in a large bowl to combine.
3. Whisk together the vinegar, oil, oregano, basil, and pepper flakes in a small bowl. Season with the salt and black pepper. Add to the tomato mixture and toss to coat. Add the cooked wheat and toss well.
4. Serve at room temperature of chill until needed for service. If desired garnish with the Parmesan.
Chef’s Note:
Portioning Information: 6 oz/170 g.
Nutrition per Serving: 360 calories, 23 g fat, 32 g total carbohydrate, 10 g protein, 310 mg sodium, 10 mg cholesterol.
Individual Fruit Galettes
Ingredients: 10 oz/284 g Sweet Ricotta Pastry, (see below) cold 14 oz/397 g peeled, sliced peaches 4 oz/113 g blueberries Pinch freshly grated nutmeg Sweet Ricotta Pastry
– 1 lb/454 g all-purpose flour.
– 4½ oz/128 g sugar.
– 1¾ oz/50 g baking powder
– Pinch salt.
– 8 oz/227 g part-skim ricotta cheese, cold.
– 3 fl oz/90 mL skim milk, cold.
– 2 egg whites, cold.
– 2 oz/57 g diced butter, cold.
– 1 tbsp/15 mL vanilla extract.
Yield: 10 servings
1. First prep the pastry using the recipe to the right. Combine the flour, sugar, baking powder, and salt into a food processor. Process briefly to evenly mix the ingredients.
2. Add all of the remaining ingredients and pulse just until a dough forms. Gather the dough into a ball and wrap tightly with plastic wrap. Refrigerate the dough until firm, at least 1 hour, roll out the dough to use in pastries as directed.
3. Portion the dough into 2-oz/57-g pieces and roll each one into a ball. Retaining a round shape rolled out each piece of dough on a floured surface to ⅛ inch/3 mm thick.
4. Average about 2 oz/57 g peaches and 1 tbsp/10 g blueberries on each round of pastry dough, leaving a 1/2 inch/1cm bored around the edge of the dough.
5. Working gently, fold the edges of the dough up and slightly over the fruit, overlapping the edges and leaving the fruit still exposed in the center of the pastry. If desired, brush a small amount of water onto the dough once each section is folded over to help the overlapping section adhere to it. Grate a small amount of nutmeg over each galette.
6. Gently place the galettes onto a parchment-lined sheet pan, spacing them evenly on the pan.
7. Back the pastries in a 350°F/177°C oven until the edges are golden brown, about 25 minutes. Allow them to cool before serving.
8. The galettes can be stores in an airtight container at room temperature for up to 2 days.
Note: Other seasonal fruits may be substituted for the blueberries and peaches to make a variety of fruit galettes.
Chef’s Note:
Galettes:
Portioning Information: 1 galette.
Nutrition per Serving: 90 calories, 2 g fat, 18 g total carbohydrate, 2 g protein, 150 mg sodium, 5 mg cholesterol.
Sweet Ricotta Pastry.
Portioning Information: 1½ oz/43 g.
Nutrition per Serving: 150 calories, 3.5 g fat, 25 g total carbohydrate, 3 g protein, 220 mg sodium, 10 mg cholesterol.
Seared Scallops with Avocado, Grapefruit, Greens, and Citrus Dressing
Ingredients: 8 fl oz/240 mL extra-virgin olive oil 4 fl oz/120 mL Meyer lemon juice 2 tsp/6.50 g salt ½ tsp/1 g ground black pepper 6 lb/2.72 kg grapefruit 2 lb/907 g avocados 10 oz/284 g leafy greens 40 large scallops, muscle tabs removed Salt, as needed Ground black pepper, as needed 6 tbsp/90 nL olive oil Sea salt, as needed
Yield: 10 servings
1. To make the dressing, combine all of the dressing ingredients and mix until thick and emulsified. Set aside.
2. Working with 1 grapefruit at a time, cut a thin slice off the top and bottom to reveal the flesh. Stand the grapefruit upright and remove the peel with a sharp knife in wide strips, cutting downward and following the contour of the fruit. Holding the grapefruit over a bowl, cut along both sides of the segment, releasing the segments from the membrane and allowing them to drop into the bowl. Squeeze the remaining juice from the fruit. You should have about 4 fl oz/120 mL juice.
3. Slit each avocado in half and remove the pit. Suing a butter knife, make thin slices of avocado inside the peel. Scoop out the slices gently with a spoon. This will help keep the shape of the slices for a better presentation. After cutting the avocados, drizzle them with about 2 fl oz/60 mL of the dressing. (Make sure that cutting the avocado is the last thing done prior to cooking the scallops).
4. Toss the greens with the remaining dressing and divide among 10 cold plates. Top with the avocado and grapefruit segments and drizzle with the remaining dressing. Prior to cooking the scallops, make sure all the plates are set up so that the salad can be served immediately after searing the scallops.
5. Pat the scallops dry. Season the scallops with salt and pepper. Heat a large pan over medium-high heat and add the oil. Once the oil begins to simmer, gently add the scallops, making sure they are not touching each other; sear for about 1 minute on each side. The scallops should have a nice brown crust on each side while still being translucent in the center. Sera for roughly 1 minute on each side, or until you can see that the scallop is golden brown on the edges. Using a fish spatula, flip the scallop and repeat the step. Only the top and bottom of the scallop need to be seared. The scallops can be served whole or sliced into thirds and fanned out on the plates.
6. Place the cooked scallops on the salad, sprinkle with a little sea salt and grapefruit juice, and serve.
Chef’s Note:
Portioning Information: 3½ oz/99 g scallops, 1 oz/28 g greens, 1½ fl oz/45 mL dressing.
Nutrition per Serving: 248 calories, 10 g fat, 12 g total carbohydrate, 27 g protein, 257 mg sodium, 69 mg cholesterol.
Publisher : Wiley; 4th edition (February 4, 2013)
Language : English
Hardcover : 576 pages
ISBN-10 : 0470635436
ISBN-13 : 978-0470635438
Item Weight : 4.15 pounds
Dimensions : 8.5 x 1.1 x 11 inches
Price: $69.49
(as of Mar 10, 2024 11:29:20 UTC – Details)
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