Name: Truly Simple: 140 Healthy Recipes for Weekday Cooking (en Inglés)
Price: 91164.00 COP
Availability: InStock
Author: Cavallari, Kristin
ISBN: 9780593578780

portada Truly Simple: 140 Healthy Recipes for Weekday Cooking (en Inglés)

Truly Simple: 140 Healthy Recipes for Weekday Cooking (en Inglés)

Formato

Libro Físico

Autor

Kristin Cavallari

Editorial

Rodale Books

Idioma

Inglés

N° páginas

272

Encuadernación

Tapa Dura

Peso

0.57 kg.

ISBN13

9780593578780

Categorías

Ee. uu. región del sur
Comida reconfortante («comfort food») y nostalgia por la comida
Cocina fácil y rápida
Cocinas nacional y regional

Truly Simple: 140 Healthy Recipes for Weekday Cooking (en Inglés)

Kristin Cavallari (Autor) · Rodale Books · Tapa Dura

Libro Nuevo Importado

Envío: 16 a 25 días háb.

$ 165.753$ 91.164

-45%

Costos de importación incluídos en el precio ✅

Libro Nuevo

Quedan 20 unidades

$ 91.164

¡Envío Gratis! Llega entre el 28 Ago y el 11 Sep a Bogota, Cundinamarca. Seleccionar ubicación

Agregar a lista de deseos

Reseña del libro "Truly Simple: 140 Healthy Recipes for Weekday Cooking (en Inglés)"

140+ delicious and accessible recipes for super-easy, family-friendly, mostly gluten-free weekday meals, from the TV star and New York Times bestselling author of True Comfort In her bestselling cookbooks, True Comfort and True Roots, Kristin Cavallari shared nourishing and comforting recipes that encouraged fans to cook healthy meals at home. Over the years she has changed her thinking on what healthy truly means, and has embraced intuitive eating with less restrictions. In Truly Simple, she focuses on the weekday meal, with more than 140 quick and easy recipes that will lift you out of that cooking rut (126 of the recipes are gluten-free). In her most personal book yet, Cavallari shares her hard-won philosophy on cooking for kids and spending more time out of the kitchen and around the table. These simple recipes include: - Breakfasts: Blueberry Cinnamon Sugar-Baked Oats and Turmeric Fried Eggs with Sauteed Kale and Chili Oil- Salads: Vegan Buffalo Cauliflower Salad and Salmon BLT Salad with Tomatillo Ranch- Lunches: Cheesy Stuffed Poblanos and Veggie Rice Bowl with Sweet Tahini Sauce- Dinners: Tuscan Spaghetti Squash Casserole and Panfried Chicken with Spicy Arugula and Honey Mustard- Snacks: Gluten-Free Naan with Tzatziki Sauce and Spicy Grilled Peaches with Balsamic Glaze- Desserts: Skillet Carrot Cake and Cold Brew Brownie Cookies