French Culinary Institute's Salute to Healthy Cooking

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Alain Sailhac, Jacques Pépin, Andre Soltner
Rodale, Nov 10, 2001 - Cooking - 336 pages
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For the first time, chefs from New York City's renowned French Culinary Institute have created a collection of recipes that are not only delicious, but also easy and low in fat. You'll learn from chefs like Jacques Pepin how to create dishes worthy of restaurants like Le Cirque. The chefs share 40 seasonal menus that use only the freshest, tastiest, healthiest ingredients for a distinctly French taste.
 

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User Review  - carioca - LibraryThing

Maybe one day I will seriously consult this book. For now, though, I have trouble with the basic premise of this book - that French cooking is unhealthy. That would mean that the French have been ... Read full review

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

User Review  - Not Available - Book Verdict

New York City's French Culinary Institute (FCI) has an impressive roster of chefs leading it: Alain Sailhac, who has been chef of Le Cirque and other renowned restaurants; Jacques Pepin, well known ... Read full review

Contents

HE FRENCH DIETA PARADOX WITH BENEFITS FOR AMERICANS
3
FRENCH COOKING EASY ACCESSIBLE DELICIOUS AND HEALTHY
22
SPRING MENUS
58
WINTER MENUS
210
t t
309
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About the author (2001)

The French Culinary Institute is America's premier French cooking school. Contributors include noted author Chef Jacques Pepin, Chefs Alain Sailhac and Jacques Torres of Le Cirque 2000 and Chef Andre Soltner of Lutece. Photographs are by the award-winning food photographer Maria Robledo.

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