French Culinary Institute's Salute to Healthy Cooking: From America's Foremost French Chefs: Amazon.co.uk: The French Culinary Institute: Books

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Product Description

Synopsis

Chefs from New York City''s famous French Culinary Institute have created a collection of recipes that are not only delicious but also easy and low in fat. The chefs share 40 seasonal menus that use only the freshest, tastiest, healthiest ingredients.'

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Customer Reviews

6 Reviews

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Average Customer Review

4.5 out of 5 stars (6 customer reviews)

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Most Helpful Customer Reviews

1 of 1 people found the following review helpful:

5.0 out of 5 stars Cookbook AND resource, 28 May 1999

By A Customer

I love this book's tips on converting typically fatty recipes to low-fat -- it's more than just a cookbook, it's a resource. I've switched from puff pastry in a few other recipes, and it's worked great! I'm thrilled that you can still use a little bit of butter to give food that essentially "French" taste. The emphasis on fresh seasonal produce -- not to mention the photos -- makes my mouth water ... and the tips on things like the "sugar grid" make me look like a pro.

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2 of 3 people found the following review helpful:

2.0 out of 5 stars Great promise; poor delivery, 19 Mar 1999

By A Customer

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."

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5.0 out of 5 stars I'm using this book to save our marriage., 20 April 1999

By A Customer

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!