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Sto caricando le informazioni... Superfood Kitchen: Cooking with Nature's Most Amazing Foodsdi Julie Morris
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Iscriviti per consentire a LibraryThing di scoprire se ti piacerà questo libro. Attualmente non vi sono conversazioni su questo libro. A unique introduction to nutritious, flavorful foods other than the ubiquitous smoothie. What I particularly like about the author's approach is how she teaches about the foods, herbs & flavors so that you know how to use them in other settings. The book contains 8 sections on food types, like entrees & soups, & one with drinks. For the first 50 pages, the author introduces many lesser known "superfoods", or highly nutritious types of foods & herbs, & their possible uses in a diet. After reading through this section,I was eager to try several of the recipes & ingredients mentioned. Like any cookbook, there are recipes I like more than others, but this one supplies me with new ideas for flavor-combinations when cooking, using mesquite and cacao powders for cocoa, & lesser know foods such as sacha inchi. Along with historical/geographic/cultural details about food items she voices her preferences & usage. At the end she includes substitutions, volume conversions & information on making nut & seed milks. Fabulous book content, even in the B & W ARC softcover. nessuna recensione | aggiungi una recensione
Welcome to the SUPERFOOD culinary revolution! In Superfood Kitchen, beautiful dishes are entirely composed of plant-based, nutrient-dense, and whole foods that energize, nourish, and taste delicious. Each amazingly healthy recipe artfully combines ingredients rich in antioxidants, essential fatty acids, minerals, and vitamins--resulting in mouthwatering food that makes you feel as good as it tastes. Non sono state trovate descrizioni di biblioteche |
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Google Books — Sto caricando le informazioni... GeneriSistema Decimale Melvil (DDC)641.563Technology Home and family management Food And Drink Cooking, cookbooks Cooking, Specialized Situations Healthy CookingClassificazione LCVotoMedia:
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The book contains 8 sections on food types, like entrees & soups, & one with drinks. For the first 50 pages, the author introduces many lesser known "superfoods", or highly nutritious types of foods & herbs, & their possible uses in a diet. After reading through this section,I was eager to try several of the recipes & ingredients mentioned.
Like any cookbook, there are recipes I like more than others, but this one supplies me with new ideas for flavor-combinations when cooking, using mesquite and cacao powders for cocoa, & lesser know foods such as sacha inchi. Along with historical/geographic/cultural details about food items she voices her preferences & usage. At the end she includes substitutions, volume conversions & information on making nut & seed milks.
Fabulous book content, even in the B & W ARC softcover. ( )