The French Culinary Institute's Salute to Healthy Cooking, From America's Foremost French Chefs

A refreshing look at diet, cooking patterns and ingredients that are opposite of the scorched earth policy of the China study or fad diets that are not healthy. Change your patterns and portions and add seasonal variety of fruits and vegetables. Also been studying the remarkable life of Jacques. Don't fall for the fad diets and all protein and dairy products are bad along with the fad of allergies to wheat.

This is a great cookbook. Some recipes have been reworked to be healthier, but they have lost nine of the flavor. Others are modified in terms of ingredients without sacrificing taste. Easy to follow. This is my second purchase of this book which I’m giving as as gift

I join the chorus of praise for this cookbook. I appreciate the menu format, though you're free to select individual dishes. The grilled pork tenderloin with roasted red pepper and tomato sauce is a consistent success, elegant and delicious while requiring little work. This is an excellent source of flavorful recipes for those on salt and fat restricted diets.

Great reference cookbook for healthier recipes. The recipes contained in this book aren't a huge departure from typical French Food so I suspect a it of marketing at play here but nonetheless the book is a great addition to any library. I recommend.

Professional seller, excellent product!! Very Pleased!

Very nice book.

I started using French cooking as a way to distract and cope during the pandemic. Sadly this led to some added pounds. This book is fantastic and the menus are typically 3 course with a dessert - and most are 700 calories or less for all 3 courses (several 600 and less). My only complaint is embarrassing because I'm not a seafood fan and there is a LOT of seafood. There is also a lot of other more exotic protiens like rabbit, quail, and veal which aren't things I eat. However, I can adapt with more humble protiens so all is not lost. The creme brulee recipe is fantastic at 167 calories per serving vs. 500 calories for the traditional recipe. All of the deserts are amazing, honestly!

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."