Sweet and Savory by Miraval Chefs is a blend of two styles of cooking by Miraval Resort & Spa's Executive Chef Justin Cline Macy and Pastry Chef Kim Macy. With the use of fresh ingredients and healthy spa-cuisine techniques, Justin and Kim will show you how to bring the Miraval experience to your own kitchen.
Whatever your culinary skill level may be, you'll learn to blend flavours to create bold, delicious dishes without the added calories and fat. A number of coeliac-friendly recipes and low-fat substitutions are also included so you can prepare meals that fit the dietary needs of you and your family. In addition to the array of recipes that align with Miraval's dedication to optimal wellbeing, Sweet and Savory by Miraval Chefs provides information on proper cooking tools and equipment, helpful hints and kitchen safety tips, and a handy shopping list to keep your pantry well stocked. Beautiful colour photographs throughout will inspire you, and insights on techniques and serving suggestions will guide your every step.
Publisher: Hay House Inc
Number of pages: 224
Weight: 1120 g
Dimensions: 248 x 252 x 20 mm
"I'm overjoyed with pride and excitement for Chefs Justin Cline Macy's and Kim Macy's accomplishments and the tools of healthy eating that are being provided to the guests of Miraval by their use of bold flavors that excite the senses! In this cookbook, Justin and Kim creatively deliver a host of tasty recipes to bring the mindful treasures of Miraval's energizing food program to your home."-- Chef Cary Neff, author of Conscious Cuisine; Vice President, Corporate Culinary Services, Morrison Management Specialist "The book is an honest presentation of spa cuisine. The recipes are well thought-out and balanced without a hint of deprivation of flavors. It's obvious that Kim and Justin care about their craft and practice it well, as it's evident on every page."-- Kevin Graham, author of Grains, Rice, and Beans; Creole Flavors; and Simply Elegant: The Cuisine of the Windsor Court Hotel; awarded "Best New Chef" in 1991 by Food & Wine magazine