The French Culinary Institute's salute to healthy cooking : from America's foremost French chefs

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.
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TextUse in libraryRequestJFE 14-2325Schwarzman Building - Main Reading Room 315

Details

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Description
xxi, 314 p. : ill. (some col.); 24 cm
Alternative Title
  • Salute to healthy cooking
  • Healthy cooking
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.
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.
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Added Author
Sailhac, Alain.
French Culinary Institute (New York, N.Y.)
Added Title
Salute to healthy cooking
Healthy cooking
Research Call Number
JFE 14-2325
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