So Good (inbunden) NY
Format
Inbunden (Hardback)
Språk
Engelska
Antal sidor
240
Utgivningsdatum
2024-05-09
Förlag
Seven Dials
Illustrationer
Fully Illustrated
Dimensioner
248 x 196 x 24 mm
Vikt
980 g
Antal komponenter
1
ISBN
9781399620055

So Good

The instant #1 Sunday Times bestseller: Food you want to eat, designed by a nutritionist

Inbunden,  Engelska, 2024-05-09
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THE NUMBER 1 SUNDAY TIMES BESTSELLER Delicious recipes. Nutritionally balanced. So Good. When we think of nutrition and eating well, so many of us jump to the words 'diet', 'unenjoyable', and 'sacrifice'. Sometimes we see healthy eating as something we should do, rather than something we want to do. This is the book to help you kickstart healthy eating as an enjoyable lifelong habit rather than a fad for a week. A perfect collection of over 80 vibrant, tasty and easy recipes all steeped in nutritional science, So Good explains the principles of healthy eating in a fun and relatable way. With recipes including... Fluffy Ricotta Lemon Pancakes Hot Honey Halloumi Avocado Toast Mango And Crunchy Chickpea Salad, With Jalapeno Dressing. Chicken And Spicy Guacamole Lunch Time Tacos Garlic Crumbed Salmon With Courgettes And Yoghurt Creamy Parmesan Chickpeas With Pickled Chillies Greek Yoghurt Roasted Strawberry Eton Mess Food should be a celebration, a memory, a moment. It's not about counting calories; it's about making every meal count. Let every meal you make nourish your body and bring you joy with every bite. Number 1 Sunday Times bestseller, May 2024
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Övrig information

Emily is a fully qualified, registered nutritionist with a degree from Kings College London. Her passion began from an early age through her family of cooks and chefs. Spending her childhood summers in the kitchen, with her school terms in the chemistry lab, Emily's curiosity grew for both what was on her plate and what was going on inside our bodies. She continued her academic journey at the prestigious university Kings College London, ranked number 1 in the UK for nutritional sciences, where she flourished and discovered the true depth of the subject. Using her knowledge for both cooking food, nutrition and human physiology she is able to achieve incredible results in her private London clinic.