Ebook Techniques of Healthy Cooking, by The Culinary Institute of America (CIA)
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Techniques of Healthy Cooking, by The Culinary Institute of America (CIA)
Ebook Techniques of Healthy Cooking, by The Culinary Institute of America (CIA)
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About the Author
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, as well as certificate programs in Latin cuisines and wine and beverage studies. A network of more than 44,000 alumni has helped the CIA earn its reputation as the world's premier culinary college. The CIA, which also offers courses for professionals and food enthusiasts, as well as consulting services for the foodservice and hospitality industry, has campuses in Hyde Park, NY; St. Helena, CA; San Antonio, TX; and Singapore.
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Product details
Hardcover: 576 pages
Publisher: Wiley; 4 edition (February 4, 2013)
Language: English
ISBN-10: 9780470635438
ISBN-13: 978-0470635438
ASIN: 0470635436
Product Dimensions:
8.6 x 1.2 x 11 inches
Shipping Weight: 4.6 pounds (View shipping rates and policies)
Average Customer Review:
4.2 out of 5 stars
26 customer reviews
Amazon Best Sellers Rank:
#234,437 in Books (See Top 100 in Books)
I have been buying cookbooks, not for the recipes but for ideas and new ways of cooking. I for a long time basically lived on pasta and hamburger meat while I was trying to get over cigarettes. I gained a 100 pounds and developed type2 diabetics. I now plan each meal around a vegetable or two. Boiling, roasting or any manner that will allow me to use minimum amounts of fats and starches. Still haven't found a low carb desert worth the trouble of making or eating.Got a lot of good ideas from this book and have enjoyed the results - every bite.
Not very detailed or explanatory which surprised me considering CIA books. The information could be found on any generic website. Recipes were redo's of other CIA books except with substituted healthy replacements. good book if you need a lot of tofu recipes.
The Culinary Institute should know better. This book lacks proper proof reading and the recipes leave much to be desired. For example, Rosemary Chicken with no rosemary? Really? This is one of several examples throughout the book that leave one laughing. There are also flagrant punctuation errors which I find amusing. I am no English major but I do expect quality work. If you must get this book for your higher education via the culinary institute you are attending, then so be it. If not, I would consider other alternatives.
Would highly recommend any book from the CIA, especially the newer versions, the book includes hundreds of helpful and very descriptive recipes with nutritional information. Also there's a lot of helpful literature in the book about nutrition and living a healthy lifestyle, the book includes cooking techniques and several pictures of tools needed for each dish.
Daughter loves the book. Very informative
It has tones of info that you can use both in school and at work
Estupendo libro. Todo explicado y muchas recetas
Gift for my wife who is a professional chef
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