The Gluten Free Mediterranean Diet Cookbook III

The Gluten Free Mediterranean Diet Cookbook III

by Chef Judi Mehrens
     
 

Volume III of the Gluten Free Mediterranean Diet Cookbook!

Here are 50 MORE wonderful gluten free recipes for you to try with the healthy benefits of the Mediterranean Diet.

Whether you've decided to try a gluten free diet due to disease or choice, you'll find these recipes won't make you feel deprived of anything.

These aren't gluten free…  See more details below

Overview

Volume III of the Gluten Free Mediterranean Diet Cookbook!

Here are 50 MORE wonderful gluten free recipes for you to try with the healthy benefits of the Mediterranean Diet.

Whether you've decided to try a gluten free diet due to disease or choice, you'll find these recipes won't make you feel deprived of anything.

These aren't gluten free recipes that send you searching health stores for exotic ingredients to make your own flour.

These are exquisite recipes that are gluten free naturally.

Emphasizing the use of fresh ingredients, this gluten free cookbook can put you and your family on the road to a healthier eating program.

And adding Mediterranean diet ingredients and methods will add a whole new layer to your gluten free cooking!

The Mediterranean Diet has been touted recently, with nutritionists pointing to the better health and longer lives of people who live in the Mediterranean region. Now you can have those health advantages with your gluten free diet.

Gluten Free Mediterranean Diet Cookbook includes these recipes:

Baked Red Snapper With Tomato
Chicken Piccata
Chilled Cucumber Soup
Garlic and Lime Broiled Chicken
Gazpacho
Halibut With Ginger and Saffron
Lemon Minted Melon

and lots more!

So hit the "buy now" button and delight your family with a fresh gluten free Mediterranean meal tonight!

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Product Details

ISBN-13:
2940016241869
Publisher:
SmilingPartners
Publication date:
03/16/2013
Sold by:
Barnes & Noble
Format:
NOOK Book
File size:
266 KB

Meet the Author

Chef Judi graduated from Western Culinary Institute in Portland, Oregon, and then was recruited to a fine dining restaurant in Alaska. She returned to Oregon to open her own successful catering firm. She now spends her time cooking for friends and family, experimenting with cooking techniques, and developing recipes.

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