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techniques healthy cooking 4th ed gnv64

Type:: E-books
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Uploaded On:: April 6, 2019, 11:33 a.m.
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Techniques of Healthy Cooking (4th Ed) by The Culinary Institute of America (CIA) Wiley | February 2013 | ISBN-10: 9780470635438 | True PDF | 576 Pages | 116 mb The authoritative guide to healthy cooking in the modern professional kitchen In today's health-conscious culinary environment, diners expect much more than just delicious food. They expect nutritious, well-balanced meals made with wholesome ingredients. Chefs in every sector of the food industry, whether at fine dining establishments or cafeteria kitchens, should be prepared to address those concerns with a variety of healthier dining options. This updated new edition of Techniques of Healthy Cooking includes the latest dietary guidelines and healthy cooking techniques. It also covers a wide range of health- and environment-related topics of concern to today's diners, such as organic ingredients, local sourcing, farm-to-fork initiatives, and much more. All recipes here have been revised to include more whole ingredients, sustainable foods, and a wide range of substitution options. CONTENTS Acknowledgments Preface Introduction Chapter 1: HEALTHY EATING PATTERNS Chapter 2: HEALTHY INGREDIENTS Chapter 3: THE TECHNIQUES OF HEALTHY COOKING Chapter 4: DEVELOPING HEALTHY RECIPES AND MENUS Chapter 5: SOUPS, SALADS, AND APPETIZERS Chapter 6: MAIN DISHES FOR LUNCHES AND DINNERS Chapter 7: SIDE DISHES Chapter 8: BREAKFAST AND BEVERAGES Chapter 9: BAKED GOODS AND DESSERTS Chapter 10: CHEF'S PANTRY APPENDIX: RECIPE ANALYSIS NUTRIENT CONTENT CLAIMS HEALTH CLAIMS REFERENCE AMOUNTS CUSTOMARILY CONSUMED PER EATING OCCASION WEIGHT, VOLUME, AND TEMPERATURE CONVERSIONS INFORMATION, HINTS, AND TIPS FOR CALCULATIONS RECOMMENDED RESOURCES AND READINGS GLOSSARY GRAINS SELECTION OF PLANT-BASED PROTEINS TOFU INDEXES https://i.postimg.cc/Mpd21c0C/Techniques-of-Healthy-Cooking-4th-Ed.jpg

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