Based on the latest nutritional research, this book is packed with recipes that use clean, whole, and organic foods to promote good health and well-being. Gorgeously illustrated and with step-by-step instructions, the book contains more than 70 delicious and easy-to-make recipes—from beef bourguignon and cider-braised mussels to waffles and chocolate tofu cheesecake. Accounting for the benefits of natural foods and explaining how food affects both the mind and body, this cookbook is filled with ingredient shopping tips and many gluten-free, vegetarian, and vegan alternatives.
|Publisher:||Melbourne University Publishing|
|Product dimensions:||8.74(w) x 11.02(h) x 0.98(d)|
About the Author
Walter Trupp is a former executive head chef at the Marco Pierre White as well as a chef for some of the most prestigious restaurants in Austria, England, and Australia. Dorota Trupp is a nutritionist. She and Walter cofounded the Trupp Cooking School.