Visualizza On The Menu @ Tangie's Kitchen di Tangie HolifieldAnteprima
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On The Menu @ Tangie's Kitchen

The Celebration of Spring

di Tangie Holifield

Copertina rigida con sovraccoperta
Sovraccoperta a colori pieni su copertina in lino
Copertina rigida rivestita
Libro rilegato rigido con design a colori pieno stampato direttamente sulla copertina rigid
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Informazioni sul libro
With the arrival of Spring, the days become longer and the weather begins to warm up, bringing a comes a new crop of fresh produce. Spring is the perfect season to "spring clean" your diet, after you have had your fill of the heavy winter fare and your favorite comfort foods. In-season produce reaps the most nutritional value so here is what to look for on the produce aisle or at the local farmers' market. Spring is also the time for celebrations, especially the Easter Holiday, Mother's Day and Graduations. And the best way to celebrate those happy occasions is the sharing of a meal with friends and family. The recipes in this book center around the fresh and vibrant ingredients of the season.
Funzionalità e dettagli
  • Categoria principale: Cucina
  • Formato del progetto: Quadrato grande, 30×30 cm
    N° di pagine: 326
  • Data di pubblicazione: feb 16, 2015
  • Lingua English
  • Parole chiave Mother's Day, Vegan, Fish, Chicken, Graduation, Easter, Holidays, Seasonal, Vegetables, Fruits, Spring, Brunch
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Informazioni sull'autore
quincy1913
Tangie Holifield
USA

Tangie Holifield is a soil scientist with three decades of experience that has led her to be an advocate for sustainable practices when gathering food from the land or the sea and bringing it to the table. ​​As a co-author of a guide to urban farming distributed by the USDA, she actively promotes sustainable food choices through the recipe selections on her blog, On the Menu @ Tangie's Kitchen.She is also an educator, author, photographer, entrepreneur and culinary enthusiast. ​When it comes to cooking, she draws inspiration from her grandmother, her mother, and her global travels. As an experienced home cook, her scientific training has lent an air of precision to her cooking style as she experiments with food to create easy-to-follow recipes that are showcased in her books.

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