The Sensitive Gourmet

Imaginative Cooking without Wheat, Gluten or Dairy

Antoinette Savill (Autor)

Buch | Softcover

144 Seiten

1998
Thorsons (Verlag)
978-0-7225-3713-8 (ISBN)

Infos

This cookery book is aimed at the thousands of people suffering from sensitivity to wheat, dairy products and gluten. It is designed to bring back a pure enjoyment of food with recipes that are smart, modern, international and anything but depriving.

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This cookery book is aimed at the 1000s of people suffering from sensitivity to wheat, dairy products and gluten. It is designed to bring back a pure enjoyment of food with recipes that are smart, modern, international and anything but depriving. From pear tarte tatin to Thai soup with mussels, ginger and lemongrass, Antoinette's uses such alternative ingredients as tofu, coconut milk and rice flour. The book also includes menus for special occasions - from Christmas to summer barbecues.

Produkt-Details

• Erscheint lt. Verlag: 5.10.1998
• Zusatzinfo: (16 integrated colour plates), Index
• Verlagsort: London
• Sprache: englisch
• Maße: 189 x 246 mm
• Gewicht: 629 g
• Themenwelt: Sachbuch/Ratgeber ► Essen / Trinken ► Gesunde Küche / Schlanke Küche
• Themenwelt: Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher
• ISBN-10: 0-7225-3713-1 / 0722537131
• ISBN-13: 978-0-7225-3713-8 / 9780722537138
• Zustand: Neuware