Home Cooking and Diets

Love, Bake, Nourish


English | 8 Mar. 2013 | ISBN: 0857831674 | 208 Pages | EPUB | 8.95 MB

Amber Rose's beautiful collection of healthier recipes in Love, Bake, Nourish is perfect for anyone who wants to explore cooking without processed sugars and who loves baking with fruit and honey.

We are all aware of the benefits of eating seasonally and healthily, and yet often this isn't something we consider when baking. Amber herself describes it as a collection of her favourite 'cakes, puddings and sweet treats that don't come laden with the gluten you find in standard white flour'. She believes that cakes, bakes and puddings shouldn't be made with refined white flour and white sugar, and instead has developed recipes using fruit and honey to give sweetness and ancient flours such as buckwheat, spelt and rye to give depth of flavour.

The book contains recipes such as Spiced Carrot Cake with a crumbly topping, Berry Good Fairy Cakes, Coconut & Passionfruit Tart and Lavender, Lemon & Honey Cake. Baking is always indulgent but, with Amber, it can be nourishing too.


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Blackwell Publishing | ISBN: 0632064781 | 2004-11-01 | 448 pages | PDF | 5 Mb This single-source reference draws together the current knowledge of the vitamins' biological properties in the context of human nutrition. Vitamins are co-enzymes, antioxidants or precursors of hormones and are therefore involved in a great many biochemical and physiological processes. They play a vital role in the maintenance of health, and there is evidence that dietary sources of vitamins have beneficial effects in the prevention of heart-related diseases, bone diseases and possibly cancer. Following introductory chapters on historical and nutritional aspects of vitamins, the next four chapters cover relevant and detailed aspects of physiology and functional anatomy, biochemistry, immunology and the regulation of protein synthesis by nuclear hormone receptors. These background chapters, supported by a glossary of terms, provide the scientific principles upon which vitamin functions are based. The following thirteen chapters deal with each vitamin in turn. Subject areas include chemical structure, intestinal absorption, transport, metabolism, biochemical and physiological actions, immunoregulatory properties, deficiency-related diseases and potential toxicity. An extensive bibliography refers the reader to the original research literature. Vitamins is aimed at nutritionists, biochemists, physiologists and physicians whether they be researchers, teachers or students. Food scientists, food technologists and many others working in the health professions will also find much of use and interest in the book. The inclusion of the theoretical principles in the background chapters makes the book an ideal starting point for those working outside the area who need a solid overview of the subject.

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