Asian Paleo - Easy, Fresh Recipes to Make Ahead or Enjoy Right Now from I Heart Umami

In Easy Asian Paleo, with 75 recipes inspired by her childhood in Taiwan and favourite dishes from China, Japan, Thailand, Vietnam and beyond, ChihYu Smith knows how to satisfy cravings in a hearty, healthy Paleo way. She includes easy meals, fun and festive weekend options, batch cooking, sides and sauces. The reader will want to try them all, including: Kung Pao Chicken, Sichuan Dry-Fried Green Beans with Crispy Pork and Zucchini Dan Dan Noodles.

There are also plans with shopping lists and make-ahead instructions. Smith's tips and tricks for recipes filled with a variety of fresh vegetables and lean meats make Asian cooking totally, deliciously Paleo.

Über den Autor / die Autorin

ChihYu Smith is the creator of the blog I Heart Umami, where she shares Asian-inspired Paleo, Whole30, and Keto recipes, and the creator of Cook Once Eat All Week, a Paleo meal planning program. She is a Whole30 Certified Coach and has been named International Paleo Blogger of the Year by the UK Paleo Awards. Her recipes have been featured by Huffington Post, Good Housekeeping, Country Living, Chowhound, and Greatist, and two of her recipes appear in The Whole30 Fast and Easy Cookbook. A graduate of Columbia University Teachers’ College, she lives with her husband and two dogs in Brooklyn, New York.

Zusammenfassung

Easy Asian Paleo will inspire you.

Produktdetails

• Autoren: Chih Yu Smith, Chihyu Smith
• Verlag: W. W. Norton & Company
• Sprache: Englisch
• Produktform: Fester Einband
• Erschienen: 17.06.2019
• EAN: 9781682682616
• ISBN: 978-1-68268-261-6
• Abmessung: 185 mm x 236 mm x 23 mm
• Gewicht: 791 g
• Illustration: 75 color photographs
• Themen: Ratgeber > Essen & Trinken > Gesunde Küche, Schlanke Küche; Reise; Asia, COOKING / Health & Healing / General, HEALTH & FITNESS / Diet & Nutrition / General, National & regional cuisine, Cookery for specific diets & conditions, National and regional cuisine, Cookery for specific diets and conditions, COOKING / Regional & Cultural / Asian, COOKING / Regional & Cultural / Chinese