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French Culinary Institute's Salute to Healthy Cooking Review

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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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Jacques Pepin's Simple and Healthy Cooking Review & Ratings

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Jacques Pepin's Simple and Healthy Cooking Review

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Tired of cooking the same old dishes and wanting to serve my family healthy meals, I recently purchased approximately 10 new cookbooks. I was searching for a cookbook with simple recipes that I could prepare on a daily basis. The books that I purchased were either too basic and boring or interesting but too complicated. "Jacques Pepin's Simple and Healthy Cooking" was exactly what I was searching for. His recipes are delicious and interesting, as well as, healthy and simple to prepare. I have used this cookbook every night that I have cooked since I purchased it. I think I have tried at least 1/2 of the main course & accompaniment recipes. My family enjoys eating the meals as much as I enjoy preparing them.
Oh, and don't mistake "healthy" as meaning "dietitic" or "tasteless". He does not sacrifice taste for health. He uses a lot of fresh ingredients that give the dishes a great flavor. He does not omit butter, salt, etc. from his recipes however, not much is needed to achieve a flavorful taste.
I was so excited about his book that I purchased "Cooking with Claudine" last week. The recipes look just as appetizing but, I have to admit that I prefer the layout of "Simple & Healthy", in which the recipes are laid out in courses opposed to being arranged in menus. "Simple & Healthy" is easier to search through, it has a side photo for almost every recipe and has suggested menus listed at the beginning of the book.
Unlike the other books that I purchased...this is a cookbook that you will actually use!

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