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The Gluten-Free Vegan: 150 Delicious Gulten-Free, Animal-Free Recipes (Anglais) Broché – 4 décembre 2007


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Descriptions du produit

Book by OBrien Susan


Détails sur le produit

  • Broché: 208 pages
  • Editeur : Marlowe & Co (4 décembre 2007)
  • Langue : Anglais
  • ISBN-10: 1600940323
  • ISBN-13: 978-1600940323
  • Dimensions du produit: 17,8 x 1,2 x 23,1 cm
  • Moyenne des commentaires client : 1.0 étoiles sur 5  Voir tous les commentaires (1 commentaire client)
  • Classement des meilleures ventes d'Amazon: 242.502 en Livres anglais et étrangers (Voir les 100 premiers en Livres anglais et étrangers)
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Couverture | Copyright | Table des matières | Extrait | Index | Quatrième de couverture
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Par JM sur 6 janvier 2013
Format: Broché Achat vérifié
I buy vegan cookbooks because I do have some food intolerances, to get inspired to cook differently, with different ingredients and different ways, and to eat less meat and animal products. I found the recipes in this book a bit too simple and unoriginal to my liking. As there are no pictures, I find the need to a great writer and the tone is not so interesting or funny (have you read veganomicon? That's a great and fun cookbook to read and to try recipes from). I haven't tried any recipes at all as It didn't inspire me. So it's a miss for me.
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Commentaires client les plus utiles sur Amazon.com (beta)

Amazon.com: 136 commentaires
252 internautes sur 252 ont trouvé ce commentaire utile 
OMG, it's real food. 23 janvier 2008
Par Poppyx - Publié sur Amazon.com
Format: Broché Achat vérifié
If you have celiac and you have ever tried to go vegan, you have probably woken up several days later, laughing hysterically: "There's nothing to eat!"

Not so: mayonnaise, meatloaf, brownies--it's all here.

The author also limits recipes that use corn, soy, and sugar, resulting in food that is low glycemic index, allergy-free, vegan and gluten-free. Perfect, perfect, perfect.

Well, almost: many of the recipes have long ingredient lists, but they won't take forever, and they include recipes that can be cooked a month in advance and then frozen. (Your mother should have taught you not to freeze tomatoes.)

My only real complaint is the book's discussion of oats: the author says that oats don't have gluten, and so they are safe. Actually, oats contain avenin, which is just a different form of gluten; in a test tube, intestinal samples have an immune reaction to avenin; but, in live people, there are many fewer anti-gliadin antibodies (the bad stuff) in diagnosed celiacs who eat oats.

The problem is, some celiacs do fine on oats--and some don't. It's difficult to tell until the person in question starts to get sick again.

However, with that one caveat, this cookbook is way cool, and very, very useful. If you are willing to spend any time in the kitchen at all, this is well worth picking up.
160 internautes sur 161 ont trouvé ce commentaire utile 
The new family favorite cookbook 14 février 2008
Par Blunn Creek - Publié sur Amazon.com
Format: Broché Achat vérifié
If you are looking for recipes that are packed with flavor and nutritional value, you need not go any further than this book. The Yam & Black Bean Burritos quickly became a family favorite as did the Mushroom Nut Loaf. The Carrot Cake could go head to head with one made in the traditional manner and still come out the winner. The Quinoa Coffee Cake is delicious, dense, moist and flavorful.

The main course recipes use familiar, whole foods that you don't have to travel to a health food store to purchase. If you are accustomed to stocking a gluten free baking pantry, you will find the desserts do not need any special ingredients. The typical flours are used: sorghum, brown rice, tapioca, quinoa, and arrowroot.

Best of all, these recipes are EASY. Many are one dish meals (yea!) that go beautifully with a simple salad on the side. The deserts are sweetened with just the right amount of agave nectar (perhaps the only ingredient you won't have at your local grocer. However, it is available via Amazon.com). I'll wager friends and family members that are not Vegan or gluten intolerant will love these recipes.

Please note, if you are sensitive to nuts you need to look elsewhere. The vast majority of the recipes here use tree nuts. However, if gluten and animal products are your only foes, this book is a must have.

Highly recommended for everyone who loves flavorful and healthy whole foods.
112 internautes sur 114 ont trouvé ce commentaire utile 
Delicious gluten-free vegan dining at your fingertips 6 janvier 2008
Par Kat Mulkey - Publié sur Amazon.com
Format: Broché
Ok, so you're a vegan who suddenly finds yourself diagnosed with Celiac Disease or gluten intolerance. You're thinking "Help!" right? This new book is a good start toward feeling like you're: A) Not alone, and B) Perfectly able to feed yourself for the rest of your life. O'Brien's 150 delicious, animal-free, gluten-free recipes make a great basic cookbook, containing easy direction and advice, as well as resources for the suddenly-wheatless vegan.

Or perhaps you've been gluten-free for years, but are trying to feel even better, the kind of better that sometimes comes from trying a vegan diet. It happens. Then you turn to Susan O'Brien's The Gluten-Free Vegan and make the Corn Chowder on page 31, or the Pumpkin Scones on page 131, and say "I love you, world! I think I want to live."

Which recipes shall you try first? I fell in love with the incredible Thai Vegetable Soup, then had to follow it up with something Mom might have made--the Carrot Salad on page 43. Now I'm planning a feast with Yam Enchiladas with Pomegranate Sauce, accompanied by the Antioxidant Chili, concluding with Apple Pie Bars. Seriously, you can go wild with this healthy food, and never regret a thing. This is a great title to have in your VGF kitchen.

You meat-and-wheat-eating foodies out there need this book, too. Be broad-minded enough to consider that a delicious dish containing no gluten or animal parts still might really make you lick your chops. Besides, understanding your friends' food needs and preferences makes you a very wonderful, sympathetic and sexy host/hostess.
31 internautes sur 32 ont trouvé ce commentaire utile 
I've looked for this book a long time. 29 août 2008
Par Profile not active - Publié sur Amazon.com
Format: Broché
I'm not a vegan, but I have food intolerances to a number of foods that vegans would not eat as well as to gluten, and I have a family history of diabetes. This author makes use of brown rice syrup and agave nectar as the primary sweeteners. She uses bean flours and sorghum rather than the usual potato starch and corn meal that so many gluten-free recipes use, which is great for me since I can't ingest corn or potato either. She has great recipes for everything from quinoa salad to chocolate chip cookies, and the HOLY GRAIL of gluten-free recipes, a yeast-free pizza crust recipe that is very, very good. Anyone who struggles with gluten intolerance in addition to other food restrictions should take a look at this book. It might be just the ticket you've been looking for.
84 internautes sur 95 ont trouvé ce commentaire utile 
Very Generic 14 février 2009
Par Melissa Brechisci - Publié sur Amazon.com
Format: Broché Achat vérifié
If you are looking for a lesson on veganism and some basic recipes.... this is the book. There are some good ones in here, but alot of recipes seemed like "fillers", just to take up space in the book. For example, there is a recipe for Roasted Vegetables and Salads. Very generic. For a long time vegan, and/or someone looking for recipes that are not common sense, I suggest looking elsewhere. I would personally rather have a Vegan cook book written by a Vegan, not someone who looked into Veganism just to write a cook book (which is clearly stated)
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