The Laura Lea Balanced Cookbook: 120+ Everyday Recipes for the Healthy Home Cook

The Laura Lea Balanced Cookbook: 120+ Everyday Recipes for the Healthy Home Cook


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Product Details

ISBN-13: 9781940611563
Publisher: Spring House Press
Publication date: 05/20/2017
Pages: 368
Sales rank: 77,318
Product dimensions: 8.00(w) x 10.00(h) x (d)

About the Author

Laura Lea Goldberg is a certified Holistic Chef, consultant, and founder/writer/photographer of the popular food website LLBalanced. After graduating from the University of Virginia, she discovered her passion for healthful cooking and nutrition while living a fast-paced corporate life in New York. She handed it all over to enroll at the Natural Gourmet Institute and headed back to her hometown of Nashville, Tennessee, to launch LLBalanced where she provides readers with affordable, comforting, and make-ahead family-friendly meals that are packed with nutrients and flavor. Her dishes are often remakes of Southern-influenced comfort food, with the intention that we can have the best of both worlds. She currently consults with individuals, corporations, and restaurants on all aspects of healthy eating and nutrition while contributing articles and recipes for, among others, Nashville Lifestyles , Southern Living , Shape , and Laura Lea also has a regular local cooking segment on WSMV Channel 4, where she demonstrates how to make some of her most popular dishes.

Alice Randall is the New York Times bestselling author of the novels, The Wind Done Gone , Pushkin and the Queen of Spades , Rebel Yell , and Ada's Rules and the only person to ever study with Julia Child for credit at Harvard. An acknowledged authority on African-American cookbooks, Randall teaches the course "Soul Food, in Text, as Text" at Vanderbilt University. She also writes country music, including Trisha Yearwood's now classic "XXX's and OOO's (An American Girl)." Randall has been recognized by the National Institutes of Health as a Health Champion and is Jamie Oliver's Food Revolution Nashville Ambassador.

Table of Contents

Chapter 1: The LL Balanced Approach to Food

Chapter 2: Snack-itizers

Chapter 3: Beverages & Smoothies

Chapter 4: Breakfast: Sweet & Savory

Chapter 5: Bakery

Chapter 6: Lunch & Dinner Entrees: Red Meat, Poultry, Seafood & Veggie

Chapter 7: Sides

Chapter 8: Salads & Soups

Chapter 9: Desserts

Chapter 10: Condiments & Sauces

Appendix: Menus, Shopping Lists, and More

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