W1siziisijiwmtyvmtivmtavotfvmxnsytv6c19mzxjtzw50zwrfzm9vzhnfzm9yx3zpdgfsaxr5x2hlywx0ac5qcgcixsxbinailcj0ahvtyiisijmwmhg0mjuixv0?sha=ab977cacd6506eb1

Dunja Gulin

Fermented Foods for Vitality & Health

Cijena: 159,00 kn
Dodaj u košaricu

For thousands of years, people have been making naturally fermented vegetables, fruits, dairy products and ales. Japanese cuisine features fermented pickles, miso and kombucha, a fermented tea now commonplace in New York City. In South Korea, live cultured cabbage, or kimchi, is a culinary mainstay and is spreading far and wide. Sourdough bread, made from naturally fermented dough is now coveted across the world.These fermented foods transform sugars and carbohydrates into probiotic powerhouses, containing friendly bacteria that help to maintain a healthy digestive tract. This can help increase energy levels, stabilize blood pressure and lead to healthier, radiant-looking skin. Creative chef, teacher and health-food expert Dunja Gulin presents over 60 tantalizing ways to introduce fermented foods to your everyday diet. Start the day with Banana and Blueberry Kefir Muffins or Comforting Cacao Oatmeal. Lunch & Dinner ideas include Probiotic Gazpacho and Egyptian-inspired Rice and Lentil Stew. The Probiotic Drinks section includes health-boosting concoctions like Coconut Kefir Smoothie, while Something Sweet provides delightfully tempting recipes, such as Sweet Cinnamon & Yogurt Scones.

O proizvodu

Format: 19×23,5 cm

Uvez: meki

Broj stranica: 160

Biblioteka: -

Izdavač: RYLAND PETERS & SMALL

Godina izdavanja: 2015.

ISBN: 978-1-84975-607-5

Upoznaj autora

 

Dunja Gulin je oduvijek uživala u hrani, a svoje je prve kuharske lekcije svladala u Istri, u starinskim kuhinjama none i babe, mame i tate, teta, susjeda i obiteljskih prijatelja. Potaknuta izloženošću industrijskoj hrani dok je živjela u Londonu, okrenula se zdravim i prirodnim namirnicama. Nakon višegodišnje suradnje na programima kuhanja u Makronovi gdje je 2004. godine završila Školu prirodne kuhinje, uslijedilo je razdoblje intenzivnog osmišljavanja i vođenja seminara i radionica kuhanja, kao i rad na poziciji glavnog chefa za veće grupe na raznim programima u Hrvatskoj i inozemstvu. Godine 2009. objavljena je njezina prva kuharica na hrvatskom jeziku Doručak. Godine 2011. pokreće poznati projekt Rentaj Chefa, a 2012. objavljuje prvu kuharicu na engleskom jeziku Raw Food Kitchen.