Good Fat Cooking: Recipes for a Flavor-Packed, Healthy Life: A Cookbook
2014-10 · Pardavėjas „Rodale Books“
4,5star
2 apžvalgos
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From Top Chef Masters and Iron Chef America contestant, restaurateur, and type 2 diabetic Franklin Becker comes an exciting collection of recipes highlighting good fats—from sources such as nut oils, olive oil, fish, and avocados—and their important role in maintaining good health with delicious flavor. Along with award-winning food writer Peter Kaminksy, Becker has put together an assortment of recipes that showcase flavor-packed, modern dishes. Heavily illustrated with beautiful photographs of the 100 droolworthy recipes, Good Fat Cooking is an ideal volume for anyone who wants to eat and live well.
This game-changing cookbook includes mouthwatering recipes such as Acorn Soup with Pistachios, Black Bread and Apples; Mackerel with Oranges, Mint, Chili, and Lemon Agrumato; Charred Eggplant with Grilled Onion; and even dessert: Avocado Ice Cream with Lime and Coconut. Good Fat Cooking provides delicious, beautiful, and healthy recipes that will remind everyone that cooking with good fats is a smart and tasty choice.
This game-changing cookbook includes mouthwatering recipes such as Acorn Soup with Pistachios, Black Bread and Apples; Mackerel with Oranges, Mint, Chili, and Lemon Agrumato; Charred Eggplant with Grilled Onion; and even dessert: Avocado Ice Cream with Lime and Coconut. Good Fat Cooking provides delicious, beautiful, and healthy recipes that will remind everyone that cooking with good fats is a smart and tasty choice.
Įvertinimai ir apžvalgos
4,5
2 apžvalgos
Apie autorių
FRANKLIN BECKER is the chef/owner of New York's Little Beet and has received glowing reviews from such acclaimed critics as Gael Greene of the New York Magazine and William Grimes of the New York Times.
PETER KAMINSKY is an award-winning cookbook collaborator and food writer who recently published the critically acclaimed book Culinary Intelligence.
PETER KAMINSKY is an award-winning cookbook collaborator and food writer who recently published the critically acclaimed book Culinary Intelligence.
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