“Professional Chef’s Techniques of Healthy Cooking” by Mary Deirdre Donovan and Culinary Institute of America (CIA) Staff is a comprehensive guide to cooking healthy meals. Published in 1992 by Wiley & Sons, this hardcover book features 614 pages filled with professional techniques for creating nutritious dishes. With a focus on methods and nutrition, this book is a valuable resource for both culinary professionals and home cooks looking to incorporate healthier options into their meals. Additionally, the book includes illustrations to assist readers in understanding the techniques described by the authors.