Books for Cooks

“Techniques of Healthy Cooking”

By the Culinary Institute of America

($65, Wiley)

Shake that notion of a stereotypically rotund chef from your head. Cooking like a chef doesn’t require loads of butter and cream, and a blind eye to the mounting fat and calories. After all, they’re cooking for the increasingly health-conscious folks who would dine in their restaurants. The Culinary Institute of America’s latest tome, “Techniques of Healthy Cooking,” is geared toward culinary professionals and restaurant owners, but even serious home cooks will find it filled with ways to cut calories without losing flavor. The book provides advice on techniques, more than 400 recipes, menu planning outlines and a nice overview of nutrition basics.

Look inside today’s Food section for a recipe from the book for Spicy Asian Grilled Shrimp.


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