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Article: Cold sauces to relish: classic cold sauces can be lower in fat and delicious. (excerpt from 'The Professional Chef's Techniques of Healthy Cooking,' Culinary Institute of America)
- Article from:
- Restaurants & Institutions
- Article date:
- September 1, 1993
CopyrightCOPYRIGHT 1993 Reed Business Information, Inc. (US). This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Classic cold sauces such as vinaigrette and mayonnaise are noted for their texture, taste, color and coating capability--and for their high fat content.
But low-fat alternatives similar enough to "fool the mouth" can perform just as well. R&I continues its exclusive serialization of The Professional Chef's |R~ Techniques of Healthy Cooking, by The Culinary Institute of America (Van Nostrand Reinhold, 1993) with Chapter 12, "Cold Sauces and Relishes." (Editor's notes appear in italics. Ellipses indicate abridged text.)
To order copies of the book, send $34.95 plus $6 for shipping to: Corinne Zollars, Restaurants & Institutions, 1350 E. Touhy Ave., P.O. Box ...