Research Catalog

Title

The French Culinary Institute's salute to healthy cooking : from America's foremost French chefs / by Alain Sailhac ... [et al.] ; food photography by Maria Robledo.

Publication

Emmaus, Pa. : Rodale Press ; [New York] : Distributed in the book trade by St. Martin's Press, c1998.

Supplementary Content

• Contributor biographical information
• Publisher description

Items in the Library & Off-site

Details

Additional Authors

• Sailhac, Alain.
• French Culinary Institute (New York, N.Y.)

Description

xxi, 314 p. : ill. (some col.); 24 cm

Summary

"Compiled by America's foremost French chefs - Jacques Pepin. Alain Sailhac, Andre Soltner, and Jacques Torres - along with the faculty of the French Culinary Institute, this cookbook takes the mystique out of French cooking. The recipes are classic French dishes that have been streamlined to be healthy, simple, and easy to prepare. Using the trade secrets of these talented chefs, home cooks will be able to easily recreate stunning and flavorful modern French dishes, such as Chocolate Souffles, Wine-Steamed Salmon, Lamb Chops with Spring Vegetables, Mango Tarte Tatin, Potato-Mushroom Calettes, Chicken Breasts Chasseur, and Lobster Salad." "Forty seasonal dinner menus use the freshest, healthiest, most flavorful ingredients for a distinctly French taste. Each menu consists of a first course, main course, and dessert. In addition to the menus for each season are Menus for Easy Entertaining. These include Backyard Barbecue, Autumn Evening with Friends, Cocktail Party, Christmas Dinner, and A Winter Night by the Fire." "Learn the simple secrets that top chefs use to master the basics of cooking."--BOOK JACKET.

Alternative Title

• Salute to healthy cooking
• Healthy cooking

Subject

• Cooking, French

Note

• Includes index.

Contents

The French diet: a paradox with benefits for Americans -- French cooking: easy, accessible, delicious, and healthy -- Mastering the basics -- Spring menus -- Summer menus -- Autumn menus -- Menus for easy entertaining.

Call Number

JFE 14-2325

ISBN

• 0875964400 (hardcover : alk. paper)
• 9780875964409 (hardcover : alk. paper)

LCCN

97048758

OCLC

38104704

Title

The French Culinary Institute's salute to healthy cooking : from America's foremost French chefs / by Alain Sailhac ... [et al.] ; food photography by Maria Robledo.

Imprint

Emmaus, Pa. : Rodale Press ; [New York] : Distributed in the book trade by St. Martin's Press, c1998.

Connect to:

Contributor biographical information

Publisher description

Added Author

Sailhac, Alain.

French Culinary Institute (New York, N.Y.)

Research Call Number

JFE 14-2325