"Prepared by The Culinary Institute of America, The Professional Chef's Techniques of Healthy Cooking, Second Edition, offers nutritional cooking techniques and theories that have been tested and proven in the Institute's kitchens. It begins with the language of nutrition. The lessons of the USDA food guide pyramid, the Mediterranean pyramid, and a vegetarian pyramid from the American Dietetic Association (ADA) are used as a foundation for the Institute's seven principles of healthy cooking. They call upon the chef to introduce a wider array of foods such as fruits, grains, and vegetables into dishes. Successful strategies for cooking with less fat, moderating salt, and choosing and using healthy sweeteners are included as well. A separate section on creating healthy menus covers menu and recipe development, nutritional analysis, and nutrition labeling in menus and advertising. " "Filled with time-tested and refined techniques for maximizing both nutrition and flavor, The Professional Chef's Techniques of Healthy Cooking, Second Edition, is a reference for anyone interested in creating the finest, healthiest, and most flavorful of meals. "--BOOK JACKET.