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Sweet alternative, Ariana Bundy


Cena:
1.500 din
Želi ovaj predmet: 4
Stanje: Nekorišćen
Garancija: Ne
Isporuka: AKS
BEX
Pošta
Post Express
Lično preuzimanje
Plaćanje: Ostalo (pre slanja)
Pouzećem
Lično
Grad: Beograd-Borča,
Beograd-Palilula
Prodavac

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ISBN: Ostalo
Jezik: Engleski
Autor: Strani

Autor: Ariana Bundy
Format: 21x25,5
Povez: tvrd
Br. strana: 192
If you`ve given up dairy, gluten or soy because of a food intolerance or simply in search of a healthier diet, there`s now no reason to give up your favourite desserts too. The result of years of research and recipe testing, `Sweet Alternative` shows how to make professional desserts without using dairy, gluten or soy. And there`s no reason to compromise on taste. With the help of all natural store-bought or home-made ingredients such as coconut milk, vegetable dyes, fresh fruit purees, and excellent quality chocolates, Ariana Bundy shows how to make everything from vanilla ice cream to double chocolate chip cookies. You`ll find caramels made from low `GI` agave nectar, deep chocolate muffins enriched with quinoa, luscious creme patissiere made with almond milk and chewy cookies without gluten. Even better, all recipes are made with unrefined sugars as well as other natural sweeteners. Crucially, the recipes are simple and the ingredients are widely available in most major stores. Chef Ariana explains how to work your way around gluten and dairy, detailing the alternative products on the market and listing the hidden ingredients to avoid at all costs.But avoiding certain ingredients no longer means that you have to miss out, and with more than 150 photographs to whet your appetite, `Sweet Alternative` shows that now you really can have your cake and eat it. Ariana Bundy was appointed Head Pastry Chef in 1999 at Ian Schrager`s Mondrian. While there, she revamped the menu and trained the dessert team at New York City`s Asia de Cuba in the ultra-fashionable, Morgan`s Hotel. While living in Paris in 1998, Ariana gained a Grande Diplome in Patisserie at Le Cordon Bleu. She also trained at the renowned Ecole Le Notre. She completed her apprenticeship at Fauchon. She has appeared on television`s `UK Food` and at numerous cooking demonstrations. Ariana grew up and studied in New York, London, Boston, San Francisco, Austria, Rome, Switzerland and Paris where she live.

- Knjige ne šaljemo za inostranstvo!
- OPCIJU SLANJE POŠTOM (PREPORUČENA TISKOVINA) - PLAĆANJE POUZEĆEM NE RADIMO!!!
- Plaćanje pouzećem, može isključivo kad je slanje kurirskom službom, dok preporučena tiskovina tek nakon uplate na račun, gde kupac preuzima troškove poštarine.
- Ne snosimo odgovornost, ukoliko se knjiga izgubi u transportu, a imamo potvrdu o predatom paketu!
LIČNO PREUZIMANJE ne znači da knjigu donosimo na kućnu adresu ili radno mesto!
- Lično preuzimanje je isključivo u Borči, tačnije na Zrenjaninskom putu, kupce sačekamo na stanici s obzirom kojim autobusom dolaze.
NAPOMENA: Molimo Vas, da pre same kupovine, putem poruke proverite da li je knjiga još na stanju. Unapred hvala!
Svu našu ponudu možete pogledati na linku: https://www.kupindo.com/Clan/tatjana-dakic1/SpisakPredmeta

Predmet: 19665085
Autor: Ariana Bundy
Format: 21x25,5
Povez: tvrd
Br. strana: 192
If you`ve given up dairy, gluten or soy because of a food intolerance or simply in search of a healthier diet, there`s now no reason to give up your favourite desserts too. The result of years of research and recipe testing, `Sweet Alternative` shows how to make professional desserts without using dairy, gluten or soy. And there`s no reason to compromise on taste. With the help of all natural store-bought or home-made ingredients such as coconut milk, vegetable dyes, fresh fruit purees, and excellent quality chocolates, Ariana Bundy shows how to make everything from vanilla ice cream to double chocolate chip cookies. You`ll find caramels made from low `GI` agave nectar, deep chocolate muffins enriched with quinoa, luscious creme patissiere made with almond milk and chewy cookies without gluten. Even better, all recipes are made with unrefined sugars as well as other natural sweeteners. Crucially, the recipes are simple and the ingredients are widely available in most major stores. Chef Ariana explains how to work your way around gluten and dairy, detailing the alternative products on the market and listing the hidden ingredients to avoid at all costs.But avoiding certain ingredients no longer means that you have to miss out, and with more than 150 photographs to whet your appetite, `Sweet Alternative` shows that now you really can have your cake and eat it. Ariana Bundy was appointed Head Pastry Chef in 1999 at Ian Schrager`s Mondrian. While there, she revamped the menu and trained the dessert team at New York City`s Asia de Cuba in the ultra-fashionable, Morgan`s Hotel. While living in Paris in 1998, Ariana gained a Grande Diplome in Patisserie at Le Cordon Bleu. She also trained at the renowned Ecole Le Notre. She completed her apprenticeship at Fauchon. She has appeared on television`s `UK Food` and at numerous cooking demonstrations. Ariana grew up and studied in New York, London, Boston, San Francisco, Austria, Rome, Switzerland and Paris where she live.
19665085 Sweet alternative, Ariana Bundy

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