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Acknowledgements Preface by [TBD] Introduction to the Book Chapter 1: A Healthy Diet Nutrition 101 Calories Essential Nutrients Noncaloric Nutrients Communicating Nutrition Information to Consumers Dietary Guidelines Dietary Restrictions Nutrition Labeling Chapter 2: Healthy Ingredients Issues in Ingredient Selection In the Kitchen Fresh Produce Grains Nuts and Seeds Fats and Oils Chocolate Dairy and Eggs Fish and Shellfish Meat and Poultry Condiments and Beverages Beverages Chapter 3: Healthy Techniques General Cooking Guidelines Techniques for Fruits Techniques for Grains Techniques for Legumes Techniques for Nuts and Seeds Techniques for Meats, Poultry, Fish and Shellfish The Role of Flavor Chapter 4: Healthy Menus The Importance of Measuring Reading a Recipe for Nutrition Using Existing Recipes Modifying Recipes Creating Original Recipes Cooking with Less Fat Cooking with Less Salt Cooking with Less Sugar Cooking with Less Alcohol Menu Development Objectives in Creating a Healthy Menu Menu Development for Special Needs Vegetarian Menus Communicating Chapter 5: Appetizers, Soups, and Salads Basic Consomm¿ Chicken Consomm¿ with Herbed Goat Cheese Ravioli Double Chicken Broth with Spring Rolls Game Hen Consomm¿ with Roasted Garlic custards Mushroom Consomm¿ with Shiitake, Bok Choy, and Carrot Curls Wonton Soup Carrot Consomm¿ with Lemongrass, Ginger, Spicy Grilled Shrimp, and Bean Thread Michigan White Bean Soup Summer-style Lentil Soup Potato and Smoked Scallop Soup Pan-smoked Tomato Bisque Seafood Minestrone Louisiana Chicken and Shrimp Gumbo Potato and Vegetable Soup Beet Fennel Ginger Soup Tortilla Soup Traditional Black Bean Soup Sweet Onion Radish Soup Butternut Squash Soup Asparagus Soup Corn Velvet Soup with Lobster Sweet Potato Soup Chowder of Corn and Maine Lobster Crab and Wild Mushroom Chowder Smoked Corn Chowder Chilled Gazpacho Chilled Melon Soup with California Champagne Chilled Red Plum Soup Chilled Seafood Soup Curried Apple Squash Soup Grilled Garlic Shrimp with Radish Salad Tuna Carpaccio with Shiitake and Red Onion Salad Carpaccio of Beef with Fresh Artichokes and Tomato Salad Smoked Duck with Red Lentil Salad and Golden Beets Wild Rice Salad Curried Rice Salad Red Lentil Salad Black Bean Salad Barley Salad Soba Noodle Salad Roasted Red Pepper Salad Jicama Salad Mexican Corn Salad Warm Cabbage Salad Marinated Asian Vegetable Salad Marinated Chanterelles Chinese Long Bean Salad with Tangerines and Sherry-Mustard Vinaigrette Fruit Salad with Orange Blossom Syrup Stone Fruits with Mint Syrup Winter Greens with Warm Vegetable Vinaigrette Spinach Salad with Marinated Shiitake Mushrooms and Red Onions Hearty Greens and Wild-ripened Cheddar with Hazelnut Verjuice Mustard Dressing Warm Salad of Wild Mushrooms and Fennel Mixed Green Salad with Pears, Walnuts, and Blue Cheese Romaine and Grapefruit Salad with Walnuts and Stilton Mediterranean Salad Warm Salad of Hearty Greens, Blood Oranges, and Pomegranate Vinaigrette Grilled Tuna Ni¿oise Grilled Chicken and Pecan Salad Asian Buckwheat Noodle Salad with Spicy Sesame Chicken Scallop Seviche in Cucumber Cups Seared Scallops with Beet Vinaigrette Salmon Cakes with Cucumber Relish Asparagus with Morels Asparagus with Lump Crabmeat and Sherry Vinaigrette Proscuitto with Grilled Vegetables Wild Mushroom and Goat Cheese Strudel Mussels in Saffron and White Wine Sauce Clams Steamed in Beer Grilled Tuna with Spring Herb Salad and Marinated Tomatoes Medallions of Lobster with Asian Vegetables Vietnamese Summer Rolls Mousseline-Style Forcemeat Mediterranean-style Seafood Terrine Duck Terrine Cucumber Granit¿ Portobello with Tuscan Bean Salad and Celery Juice Grilled Bell Pepper and Eggplant Terrine Chapter 6: Main Dishes Seared Cod in a Rich Broth with Fall Vegetables, Chive Pasta, and Ginger-Scallion Butter Saut¿ed Squid and Steamed Mussels with Cannellini Beans, Spinach, and Pancetta Seared Atlantic Salmon with Corn, Potatoes, and Arugula Salad Lobster Wrapped in Rice Paper with Asian Salad Stir-fried Scallops Seared Cod with Shellfish, Tomato Fennel Broth, Saffron Pasta, and Chorizo Salmon with Spinach and Sparkling Wine Butter Sauce Stir-fried Shrimp with Lo Mein Noodles and Ginger-Sesame Vinaigrette Broiled Red Snapper with Lime-Tequila Vinaigrette Grilled Swordfish with Roasted Red Pepper Salad Grilled Salmon with Savoy Cabbage and Heirloom Bean Sauce Grilled Halibut with Roasted Red Peppers and Warm Potato Salad Grilled Tuna with Spring Herb Salad and Marinated Tomatoes Grilled Herbed Salmon with Southwest White Bean Stew Grilled Swordfish with Black Pepper Pasta Spicy Asian Grilled Shrimp Grilled Yellowfin Tuna with Citrus Salad Grilled Soft Shell Crabs Grilled Swordfish with Lentil Ragout and Horseradish and Apple Cream Dressing Broiled Swordfish with Tomatoes, Anchovies, and Garlic Pan-roasted Salmon with Moroccan Spices and Lentil Ragout Scallop Gratin with Wild Mushrooms Saut¿ed Sole with Preserved Mango Chutney and Broiled Bananas Bass and Scallops en Papillote Sea Bass in Tomato, Fennel, and Saffron Sauce Sunshine Bass with a Ginger Nage Cioppino Bouillabaisse Tenderloin of Beef with Mild Ancho Chili Sauce and Jalapeño Jack Cheese Polenta Tenderloin of Beef with Wild Mushrooms Saut¿ed Medallions of Pork with Warm Cabbage Salad Saut¿ed Veal with Wild Mushrooms and Leeks Loin of Lamb with Blood Orange Sauce Lamb Shish Kabob Grilled Flank Steak with Roasted Shallot Sauce Grilled Veal with Blackberries and Vanilla Indian Grilled Buffalo Broiled Lamb Chops with Caramelized Root Vegetables and White Bean Rosemary Sauce Tenderloin of Beef with Blue Cheese and Herb Crust Roasted Loin of Pork with a Honey-Mustard Pan Sauce Cassoulet with Smoked Tomatoes Chili Stew Buffalo Chili Lamb Shanks Braised with Lentils Curried Goat Chicken Stir-fry with Soba Noodles Duck Breast with Roasted Shallots and a Roasted Onion and Vinegar Sauce Saut¿ed Turkey Medallions with Tomato-Basil Jus Duck Stir-fry with Shrimp Grilled Chicken and Spicy Pecans Grilled Quail Wrapped in Prosciutto with Figs and Wild Mushrooms Grilled Chicken Burritos Grilled Kibbe Kebabs Jerk Chicken Grilled Pheasant with Asparagus and Black Truffle Butter Chicken Breast with Peaches in Zinfandel Wine Sauce Pan-smoked Chicken Breast with Artichoke and Mustard Sauce Whole Wheat Quesadillas with Roasted Chicken, Ancho Chile Caciotta, and Mango Salsa Herb-breaded Chicken with Creamy Mustard Sauce Duck Breast Cr¿pinette Smoked Turkey Breast with Cranberry Orange Vinaigrette Poached Chicken Breast in Spicy Broth Poached Cornish Game Hen with Star Anise Chicken and Shrimp Pot Pie with Herb-Cracker Crust Paella Valencia Rabbit and Oyster Etouff¿ Asian Buckwheat Noodle Salad with Hot Sesame Chicken Mu Shu Vegetables Ratatouille Stir-fried Garden Vegetables Wild Mushroom and Couscous Parfait Risotto Cakes with Green Beans, Wax Beans, and Chanterelles Couscous and Red Lentils with Moroccan-style Roasted Vegetables in Saffron Broth Barley Risotto Crumble Southwestern Vegetable Lasagna Yucatecan Pumpkin Seed-Sauced ?Enchiladas? with Roasted Tomato and Hard-Boiled Egg (Papadzules) Roasted Eggplant Tian Stuffed Cabbage Roll Wild Mushroom and Nut Pie Barley Risotto with Garden Vegetables Farro with Vegetable Ragout and Parsley and Toasted Almond Salsa Black Bean Chili Vegetable Stew Shrimp Filled Pasta Chorizo Filling for Filled Pasta Goat Cheese Ravioli White Bean Ravioli Shrimp and Herb Ravioli with Fennel Sauce Lobster Cappelletti with Ginger Sauce Gnocchi with Shiitake, Oven-dried Tomatoes, Zucchini, and Pesto Linguine with Olives, Basil, and Red and Yellow Tomatoes Linguine with Clams, Fennel, Leeks, and Saffron Fedelini with Broccoli Rabe, Pancetta, Parmesan, and Toasted Crumb Capellini with Grilled Vegetable Ragout Grilled Asparagus with Morels, Bowtie Pasta, and Spring Peas Fettuccine with Corn, Squash, Chili Peppers, Cr¿me Fra¿che, and Cilantro Capellini with Olives and Capers Rigatoni in Wild Mushroom Broth with Spring Vegetables Paglio e Fieno with Peas, Smoked Salmon, and Capers Basic Pizza Dough with Variations Pizza with Roasted Tomatoes and Mozzarella Pizza with Wild Mushrooms and Goat Cheese Smoked Tomato and Provolone Pizza with Black Olives Apple Cheddar Pizza Barbecued Chicken Pizza with Tomato Salsa Lobster and Jalapeño Pizza Shrimp and Clam Pizza with Pesto Smoked Mozzarella, Prosciutto, and Roasted Pepper Pizza Charred Raw Beef or Buffalo Sandwich with Roasted Shallots Vegetable Fajitas Crabmeat and Shrimp Sandwich French Dip Sandwich Grilled Yellowfin Tuna Salad Sandwich Grilled Garden Sandwich with Warm Slaw and Crispy Potato Slices Moroccan Chicken Pita Sandwiches Falafel Turkey Burgers Chicken-and-Mushroom Burgers Vegetable Burgers Chapter 7: Side Dishes and Accompaniments Haricots Verts with Walnuts Asparagus with Toasted Anchovies, Garlic, and Lemon Broccoli Rabe with Garlic and Hot Crushed Pepper Brussels Sprouts with Mustard Glaze Roasted Smoked Corn Wild Rice Succotash Grilled Vegetables Pan-steamed Zucchini and Yellow Squash Noodles Roasted Corn and Black Beans Artichokes and Mushrooms in White Wine Sauce Braised Belgian Endive Fennel Braised in Chardonnay Saffron Cauliflower and Onions Caramelized Pearl Onions Caramelized Root Vegetables Cipollini Onions in Brown Sauce Moroccan-style Roasted Vegetables Corn Pudding Pecan Carrots Southern-style Kale Barley Pilaf Basic Rice Pilaf Barley and Wheat Berry Pilaf Quinoa Pilaf with Red and Yellow Peppers Lemon-Dill Rice Dirty Rice Hoppin? John Polenta Pumpkin Risotto Buckwheat Polenta Goat Cheese Polenta Couscous Curried Teff Farro Kasha with Spicy Maple Pecans Basic Beans Hazelnut Wild Rice Stir-fried Barley Black Bean and Cornmeal Loaf Black Bean Cakes Chick-pea Stew Vegetarian Refried Beans Southwest White Bean Stew Three Bean Stew Smoky Braised Black-eyed Peas Basic Pasta Dough with Variations Puree of Yellow Split Peas Buckwheat Noodles Jalapeño Pasta Saffron Pasta Chili Pepper Pasta Gnocchi Spaetzle Roesti Potatoes with Celeriac Saffron Potatoes Curried Yukon Gold Potatoes Fondant Potatoes Potato Pancakes with Roasted Tomato Sauce Oven-roasted Potatoes Potato Gratin Sweet Potato Cakes Celeriac and Potato Pur¿e Potato Pur¿e with Roasted Eggplant and Garlic Chapter 8: Breakfast Dishes and Beverages Granola Basic Crepe Batter Breakfast Sausage patties Four-Grain Waffles Pumpkin or Banana Pancakes Sausage Stuffed French Toast with Winter Fruit Compote Steel-Cut Oats with Cinnamon and Dried Fruits Tortillas de Papas Piperade Wrap Spinach Souffl¿ Raspberry-Lime Rickey Mediterranean Cooler Bitters and Sparkling Mineral Waters Juicy Fling Lemonade Seabreeze Cantalaupe Cocktail Gazpacho Cocktail Passion Fruit Cocktail The American Cocktail Tropical Fruit Smoothie Frozen Cappuccino Mandarin Frappe Chai Hot Cocoa Hot Mulled Cider Chapter 9: Baked Goods and Desserts Black Pepper Biscuits Country Corn Bread Oat Bran and Dried Fruit Muffins Spiced Graham Muffins Grilled Naan with Eggplant Pur¿e Maple and Apple Butter Syrup Dairy Base for Frozen Glace and Bavarians Banana Glace Fresh Berry Glace Tropical Fruit Glace Liqueur-Flavored Glace Pumpkin Glace Cappuccino Glace Dried Cherry Glace Espresso Praline Glace Apple Pie Glace Pear Sorbet Champagne and Lemon Sorbet Chocolate Ricotta Bavarian Apricot Sauce Caramel Sauce Cider and Raisin Sauce Fresh Berry Coulis Chocolate Spa Cream Almond Tuiles Biscotti Honey Crisp Lace Triangle Chocolate Hippenmasse Fudge Brownies Chocolate Fudge Cookies Oatmeal (Pear) Cookies Almond-Anise Biscotti Strudel Dough Apple Strudel Sweet Ricotta Pastry Sponge Cake Chocolate Pound Cake Chocolate Angel Food Cake Chocolate Cr¿pes Rice Pudding Chocolate Custard Polenta Souffl¿ Chocolate Yogurt Mousse Cobbler Grilled or Broiled Bananas Grilled Bananas with Strawberry Glace in a Honey Crisp Baked Figs Honey-Vanilla Cheesecake Chocolate Cheesecake Summer Melons with Warm Caramel Sauce Berry Napoleon Glazed Pineapple Madagascar Individual Peach and Blueberry Galettes Tarte Tatin, St. Andrew?s Style Three Pieces in the Form of a Pear Carrot Cake with Cream Cheese Icing Lemon Tart Warm Strawberries with Frangelico and Shortcake Warm Fruit Compote Winter Fruit Compote Chapter 10: The Chef?s Pantry Moutabel Hummus Skordalia White Bean Pur¿e Tapenade Olivita Guacamole Tomato Salsa Tomatillo Salsa Green Papaya Salsa Parsley and Toasted Almond Salsa Mango Salsa Orange and Herb Conserve Pearl Onion and Raisin Confit Beet Chutney Preserved Mango Chutney Cucumber Raita Red Onion Confit Chicken Stock Veal or Venison Stock Brown Stocks Fortified Stock Vegetable Stock Fish Fumet Court Bouillon Fond de Veau Li¿ Vegetarian Demi-Glace Wild Mushroom Jus Ancho Chili Sauce Cider Sauce Creamy Mustard Gravy Ginger Sauce Shrimp Sauce Wild Mushroom and Rosemary Sauce Roasted Onion and Vingear Sauce Velout¿-Style Sauce/White Sauce Sparking Wine Butter Sauce Truffle Butter Red Pepper Coulis Tomato Coulis Yellow Tomato Coulis White Bean Rosemary Sauce Heirloom Bean Sauce Black Bean Sauce Lentil Ragout Barbecue Sauce Pesto Gremolata Duxelles Vinaigrette-Style Dressing Balsamic Vinaigrette Port Wine Vinaigrette Lime-Cilantro Vinaigrette Tomato Vinaigrette Ratatouille Vinaigrette Roasted Vegetable Vinaigrette Five-Mustard Vinaigrette Asian Vinaigrette Creamy-Style Dressing Blue Cheese Dressing Ranch Dressing Caesar Dressing Anchovy-Caper Dressing Horseradish and Apple Cream Dressing Saffron A¿oli Honey Mustard Glaze Berbere Spice Blend Tandoori Marinade Basil Oil Curry Oil Crispy Potato Slices Oven-Roasted Tomatoes French Bread Croutons Garlic Croutons Recipe Analysis Glossary Recommended Resources and Readings Nutrition and food science Culinary arts Menu Development Software (nutrient analysis) Index
Library of Congress Subject Headings for this publication:
Quantity cookery.
Nutrition.
Menus.