PubMatch - Global Book Rights Network

Book Rights at PubMatch 2016-08-19 PubMatch is an online global publishing network where you can find authors, book publishers, agents and book rights professionals from across the globe.
Techniques of Healthy Cooking, Professional Edition by The Culinary Institute of America (CIA) from Wiley
Поиск

  • Author:
  • Edition:
    3
  • Язык текста:
    eng
  • Издательство:
    Wiley
  • Привязка типа:
    Hardback
  • ISBN 10 :
    0470052325
  • ISBN 13:
    9780470052327
  • цена:
    USD 65
  • Дата публикации:
    November 19, 2007
  • Количество страницу:
    592
  • высота:
    284.5 mm
  • ширина:
    228.6 mm
  • длина:
    35.8 mm
  • вес:
    73.92 oz

Как связаться по вопросу о правах

  • Wiley Transaction
    Wiley
     
Wiley

Offered By Wiley

Wiley's Global Research business is a provider of content-enabled solutions to improve outcomes in research, education and professional practice with online tools, journals, books, databases, reference works and laboratory protocols. With strengths in every major academic, scientific and professiona...

Просмотр профиляПросмотреть профиль

  • О книге
  • Содержание книги
  • Информация об авторе
  • Обзор
  • Язык оригинала

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.

Dislaimer :- Any grant of rights shall not apply to any text, illustrations or supplemental material from other sources that may be incorporated in the original Work.

  • Язык оригинала

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.

  • Язык оригинала

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.

  • Язык оригинала

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)