Wheat-Free, Gluten-Free Reduced Calorie Cookbook
Seiten
2003
McGraw-Hill Contemporary (Verlag)
978-0-07-142375-5 (ISBN)
McGraw-Hill Contemporary (Verlag)
978-0-07-142375-5 (ISBN)
Offers dozens of wheat-free, gluten-free recipes. This cookbook includes: hints for successful gluten-free cooking; explanations and definitions of terms and ingredients; nutritional breakdowns for each recipe; and, more.
'Connie Sarros shares a wealth of delicious recipes to enjoy daily, or for entertaining gluten-free, while reducing calories. A collection for those who love to cook and love to eat' - Diane Eve Paley, President, and Mary Schluckebier, Executive Director, Celiac Sprue Association/USA, Inc. If you have celiac disease, you need to avoid wheat, rye, and barley gluten and even oats (due to cross-contamination). Or perhaps you have chosen to avoid these for general health reasons. Either way, you know the challenges of a gluten-free diet. It's difficult to eat well, avoid these substances, and maintain a healthy weight. This unique cookbook gives you dozens of wheat-free, gluten-free recipes to keep you healthy and trim. Celiac-disease authority Connie Sarros provides you with the knowledge and the know-how you need to eat safely every day. You'll discover a generous selection of delicious wheat- and gluten-free recipes that are designed to help you eat maintain a healthy, reduced-calorie diet - without sacrificing taste.
All ingredients listed in these recipes have been approved by the Celiac Sprue Association, the Gluten Intolerance Group, and the National Center for Diabetes, Digestive, and Kidney Diseases and may be purchased at a regular grocery store. "The Wheat-Free, Gluten-Free, Reduced-Calorie Cookbook" includes: hints for successful gluten-free cooking; explanations and definitions of terms and ingredients; nutritional breakdowns for each recipe; and, more. Not a weight-loss diet cookbook, the "Wheat-Free, Gluten-Free, Reduced-Calorie Cookbook" is a life-maintenance book. It's your ticket to better living and better eating.
'Connie Sarros shares a wealth of delicious recipes to enjoy daily, or for entertaining gluten-free, while reducing calories. A collection for those who love to cook and love to eat' - Diane Eve Paley, President, and Mary Schluckebier, Executive Director, Celiac Sprue Association/USA, Inc. If you have celiac disease, you need to avoid wheat, rye, and barley gluten and even oats (due to cross-contamination). Or perhaps you have chosen to avoid these for general health reasons. Either way, you know the challenges of a gluten-free diet. It's difficult to eat well, avoid these substances, and maintain a healthy weight. This unique cookbook gives you dozens of wheat-free, gluten-free recipes to keep you healthy and trim. Celiac-disease authority Connie Sarros provides you with the knowledge and the know-how you need to eat safely every day. You'll discover a generous selection of delicious wheat- and gluten-free recipes that are designed to help you eat maintain a healthy, reduced-calorie diet - without sacrificing taste.
All ingredients listed in these recipes have been approved by the Celiac Sprue Association, the Gluten Intolerance Group, and the National Center for Diabetes, Digestive, and Kidney Diseases and may be purchased at a regular grocery store. "The Wheat-Free, Gluten-Free, Reduced-Calorie Cookbook" includes: hints for successful gluten-free cooking; explanations and definitions of terms and ingredients; nutritional breakdowns for each recipe; and, more. Not a weight-loss diet cookbook, the "Wheat-Free, Gluten-Free, Reduced-Calorie Cookbook" is a life-maintenance book. It's your ticket to better living and better eating.
Connie Sarros has been preparing wheat-free, gluten-free recipes for eleven years, since her father was diagnosed with celiac disease. A popular speaker, she is well-known in celiac circles, lecturing regularly at celiac conferences and health-food stores. She has spoken to celiac support groups in twenty-three states and her work has been featured in the Cleveland Plain Dealer and Cooking Light magazine. She lives in Cuyahoga Falls, Ohio.
| Erscheint lt. Verlag | 16.12.2003 |
|---|---|
| Verlagsort | London |
| Sprache | englisch |
| Maße | 150 x 226 mm |
| Gewicht | 420 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Gesunde Küche / Schlanke Küche |
| ISBN-10 | 0-07-142375-3 / 0071423753 |
| ISBN-13 | 978-0-07-142375-5 / 9780071423755 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
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