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Title: French Culinary Institute's Salute to Healthy Cooking: From America's Foremost French Chefs by Alain Sailhac, Jacques Pepin, Andre Soltner, Jacques Torres, Maria Robledo, French Culinary Institute ISBN: 1-57954-468-1 Publisher: Rodale Press Pub. Date: November, 2001 Format: Paperback Volumes: 1 List Price(USD): $19.95 |
Average Customer Rating: 4.64 (11 reviews)
Rating: 2
Summary: Great promise; poor delivery
Comment: Here's an original thought - you can't judge a book by its cover. On the surface, "The French Culinary Institute's Salute to Healthy Cooking" would appear to be just what the doctor ordered - a beautiful book of health conscious recipes compiled by perhaps the four most prominent French chefs living in the US. With glossy photographs of many it's 150 recipes and a layout that emphasizes seasonal menu planning over individual dishes, the book gives a wonderful first impression. But things grind to a halt quickly when you start to cook. I'm sure there are many wonderful creations contained in these pages (and low fat versions of all the big hitters in the French lineup are here). And, honest, I promise to keep trying. But even in experienced hands, so many are outright clinkers that one rapidly looses faith in the entire collection. The recipe for asparagus soup (pg.60) illustrates the book's underlying central theme: if you're going to reduce the fat, you'd better concentrate the flavors. The recipe calls for 5 cups of white chicken stock -- not unusual until you look at the book's recipe for white chicken stock (pg.37). Eight pounds of chicken bones plus mirepoix and herbs yields just 4 cups (yes, cups, not quarts) of stock. At that concentration, the soup would require the 10 lbs. of bones just to made the base. That's one concentrated stock. OK, then skip the recipes that call for chicken stock. Unfortunately, in true French style white chicken stock is required for fully 22 recipes. Fortunately, brown stock is required for only four, and the formulation is a little more reasonable. But even this recipe requires hard-to-find veal bones and yields a demi-glace strength stock. Best to own a butcher shop. I won't comment on the health claims except to ask a question. If French cuisine is so inherently healthy, why have all the recipes been changed from their classic origins? Frankly, if it's healthy high cuisine you're looking for, I'd suggest either of Graham Kerr's first two Mini-Max cookbooks before this one. Kerr's recipes are at least executable and often produce astonishing results. If you insist on traditional French, it's difficult to beat Richard Grausman's "At Home with the French Classics."
Rating: 5
Summary: I'm using this book to save our marriage.
Comment: My wife has a demanding job - so demanding in fact that I have started cooking. And with bathing suit season coming, she's concerned about her weight - so I've glommed onto The French Culinary Institute's Salute to Healthy Cooking. It's a lifesaver because it gives menus - I've never been good at figuring out what to serve with what. And the food is so delicious, we can't believe it's pretty low in calories and fat. The Warm Chocolate Tortes on page 101 is amazing - although I don't use a pastry bag to make it. Just spoon it in. Now we don't order in pizza so often!
Rating: 5
Summary: A must
Comment: This is a book everyone who enjoys cooking and eating healthy should have. While some of the dishes are a bit on the bland side, many of them are not. The wine steamed salmon is fab. The garlic soup is a favorite! Even if you don't make a single recipe just the information in the front of the book is well worth the price.
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Title: Jacques Pepin's Simple and Healthy Cooking by Jacques Pepin ISBN: 0875963625 Publisher: Rodale Press Pub. Date: October, 1999 List Price(USD): $18.95 |
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Title: Dessert Circus at Home : Fun, Fanciful, And Easy-To-make Desserts by Jacques Torres ISBN: 0688166075 Publisher: William Morrow Pub. Date: 06 January, 1999 List Price(USD): $30.00 |
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Title: Dessert Circus : Extraordinary Desserts You Can Make At Home by Jacques Torres ISBN: 0688156541 Publisher: Morrow Cookbooks Pub. Date: 28 January, 1998 List Price(USD): $27.50 |
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Title: The Professional Chef's Techniques of Healthy Cooking, Second Edition by Culinary Institute of America®, Jennifer S. Armentrout ISBN: 0471332690 Publisher: John Wiley & Sons Pub. Date: 04 February, 2000 List Price(USD): $59.95 |
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Title: The Lutece Cookbook by Seymour Britchky, Andre Soltner ISBN: 0679422730 Publisher: Knopf Pub. Date: 10 October, 1995 List Price(USD): $37.50 |
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