有利健康的烹调技术，第3版Techniques of Healthy Cooking, Professional Edition, 3rd Edition mobi 下载 网盘 caj lrf pdf txt 阿里云

Created by the experts at The Culinary Institute of America, Techniques of Healthy Cooking is an indispensable companion in today’s health-conscious world. Drawing on the latest dietary guidelines, it provides detailed information for cooks eager to introduce more flavorful, healthier choices to their menus. You will find advice on ingredients and serving sizes, guidance on developing recipes and menus, and more than 400 delicious recipes. Throughout, nearly 150 vibrant, all-new color photographs showcase finished dishes and illustrate the techniques, ingredients, and equipment of healthy cooking. Inspired by the information and recipes in the book, you will be able to create dishes that are not only exciting and great-tasting, but healthy at the same time.

作者简介：

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.

Acknowledgments

Preface

Introduction

1 A Healthy Diet

　Nutrition 101

　Calories Count

　Essential Nutrients

　Noncaloric Nutrients

　Dietary Guidelines and Recommendations

　Dietary Restrictions

　Nutrition Labeling

　Summary

2 Healthy Ingredients

　Issues in Ingredient Selection

　In the Kitchen

　Fresh Produce

　Grains

　Dried Legumes

　Soyfoods

　Nuts and Seeds

　Fats andoils

　Chocolate

　Dairy and Eggs

　Fish and Shellfish

　Meat and Poultry

　Seasonings，Condiments，and Beverages

　Summary

3 The Techniques of Healthy Cooking

　General Cooking Guidelines

　Techniques for Vegetables

　Techniques for Fruits

　Techniques for Grains

　Techniques for Legumes

　Techniques for Nuts and Seeds

　Techniques for Meats，Poultry,Fish，and Shellfish

　The Role of Flavor

　Summarv

4 Developing Healthy Recipes and Menus

　Reading a Recipe for Nutrition

　Using Existing Recipes

　Modifying Recipes

　Creating Original Recipes

　Cooking with Less Fat

　CookinR with Less Salt

　Cooking with Less Sugar

　Cooking with Less Alcohol

　Menu Development

　Objectives in Creating a Healthy Menu

　Menu Development for Special Needs

　Vegetarian Menus

　Communicating

　Summarv

5 Soups, Salads, and Appetizers

　Basic Consomme

　Chicken Consomme with Herbed Goat Cheese Ravioli

　Double Chicken Consomme with Spring Rolls

　Game Hen Consomme with Roasted Garlic Custards

　Wonton Soup

　Carrot Consomme with Lemongrass，Ginge rJ Spicy Asian Grilled Shrimp，and Bean Threads

　Mushroom Consomme with Shiitake，Bok Ch0v.and

Carrot Curls

　MichiRan White Bean Soup

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

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Created by the experts at The Culinary Institute of America, Techniques of Healthy Cooking is an indispensable companion in today’s health-conscious world. Drawing on the latest dietary guidelines, it provides detailed information for cooks eager to introduce more flavorful, healthier choices to their menus. You will find advice on ingredients and serving sizes, guidance on developing recipes and menus, and more than 400 delicious recipes. Throughout, nearly 150 vibrant, all-new color photographs showcase finished dishes and illustrate the techniques, ingredients, and equipment of healthy cooking. Inspired by the information and recipes in the book, you will be able to create dishes that are not only exciting and great-tasting, but healthy at the same time.