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Healthy and Delicious: 400 Professional Recipes
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Product Description
As the public's demand for lighter, healthier food grows, so does the food professional's need for recipes reflecting the new dietary requirements. This volume contains 400 recipes that are low in fat, cholesterol, sodium, sugar and calories. It includes an introduction to the basics of nutrition and an appendix on modifying ordinary recipes, with substitution tables, for a healthier cuisine.
Product Details
- Amazon Sales Rank: #3213051 in Books
- Published on: 1995-11-03
- Original language: English
- Number of items: 1
- Binding: Hardcover
- 560 pages
Editorial Reviews
From the Publisher
Now you can create food that is healthful, flavorful and attractive. Kapoor presents 400 large quantity (24 portions) recipes that are lower in fat, cholesterol, sodium, sugar and calories. This exceptional book contains an introduction on the basics of nutrition and an appendix on modifying ordinary recipes, with substitution tables, for healthier cuisine.
From the Back Cover
"I don't think that people believe you can create healthy cuisine without losing substantial amounts of flavor or without going to great lengths. Sandy Kapoor is about to prove them wrong."—Stephen Fernald, Director of Education, American Culinary Foundation
Lighter, healthier foods that are no less tasty or attractive than fat and calorie-packed alternatives? Absolutely! And this book shows exactly how to create them. Here are hundreds of recipes for dishes that are low in fat, cholesterol, sodium, sugar, and calories, and at the same time, high in nutrients and fiber.
From enticing appetizers, soups, and main courses to delectable sauces, salads, vegetables, and desserts, these sumptuous recipes include dishes with strong ethnic influences as well as perennial favorites based on mainstream American cuisine. Ideal for both professional and amateur cooks, this book combines fine cooking with sensible eating—and does it deliciously.
About the Author
SANDY KAPOOR is Associate Professor at the School of Hotel and Restaurant Management at California State Polytechnic University and was trained as a chef at the Culinary Institute of America. She is the author of Professional Healthy Cooking (Wiley)."
