Description
| Product ID: | 9780847872404 |
| Product Form: | Hardback |
| Country of Manufacture: | GB |
| Title: | Joy of Balance - An Ayurvedic Guide to Cooking with Healing Ingredients |
| Subtitle: | 80 Plant-Based Recipes |
| Authors: | Author: Divya Alter |
| Page Count: | 256 |
| Subjects: | Cookery / food and drink / food writing, Cookery / food & drink etc |
| Description: | Select Guide Rating The ingredient-driven sequel to Divya Alter's highly successful What to Eat for How You Feel (2017). This indispensible kitchen companion will appeal to the health-conscious eaters who bought her first book, and want to dive deeper into understanding key healing ingredients and inspire those who want to embark on a flavourful journey. The sequel to Divya Alter’s hugely successful first cookbook What to Eat for How You Feel is an ingredient-driven must-have for plant-based kitchens. This indispensable kitchen companion takes the reader on a flavorful journey to a new, more personalized relationship with food. Chef Divya Alter pulls from her wealth of knowledge of Ayurvedic nutrition, sharing life-giving information on how to select and cook essential plant-based ingredients that are the right fit for the individual’s needs. The eighty globally inspired recipes empower the health-conscious cook to create delicious meals with a bonus: increased vitality, joy, and balance. Alter takes the relevant self-healing wisdom of the past and brings it forward by teaching us to delight, nourish, and heal, ingredient by ingredient, through flavorful meals such as sunflower-beet hummus, cream of fennel soup, adzuki bean and red lentil patties, asparagus pizza, and rose chocolate mousse. This book makes the reader want to be healthy, encouraging them to develop an intimate relationship with the grains, legumes, vegetables, fruits, nuts, seeds, and dairy that make up their meals. |
| Imprint Name: | Rizzoli International Publications |
| Publisher Name: | Rizzoli International Publications |
| Country of Publication: | GB |
| Publishing Date: | 2022-09-27 |
