Recipes born by nutritional themes
160 pages, 8 chapters and 21 recipes – divided into haute cuisine and home cooking – inspired by the fundamental themes of human nutrition (carotenoids, plant protein, anthocyanins, omega-3 and -6, vegetable proteins from cereals and legumes, roots, milk and nerve), all accompanied by nutritional table. A book with interventions by humanists, biologists, chemists, nutritionists and chefs: two worlds that come together – the science and the kitchen – to cook with awareness.
