Summary
Internationally renowned chef Walter Trupp and his nutritionist wife Dorota bring together their wealth of experience and knowledge in Trupps' Wholefood Kitchen. Based on the latest nutritional research, the book is packed with recipes that use clean, whole and organic foods to promote good health and well-being.
Gorgeously illustrated, and with step-by-step instructions, Trupps' Wholefood Kitchen contains over 70 delicious and easy-to-make recipes, from waffles to beef bourguignon, from cider-braised mussels to chocolate tofu cheesecake. Alongside these, the Trupps write about the benefits of natural foods and explain how the food we eat affects our minds and bodies. Replete with handy cooking and ingredient shopping tips and providing many gluten-free, vegetarian and vegan alternatives, Trupps' Wholefood Kitchen will teach you how to incorporate good food simply and easily into your everyday life and get you on the way to looking great and feeling healthy.
Walter Trupp has managed some of the most prestigious restaurants in Austria, England and Australia. Accolades for Walter's restaurant in Austria include 18 out of 19 points and three chef's hats from the prestigious French restaurant guide Gault Millau when Walter was just twenty-five years old. In England Walter worked in several two- and three-Michelin star restaurants, eventually becoming an executive head chef for the world renowned Marco Pierre White. Walter grew up in an Austrian mountain village, where whole foods were a natural part of his childhood. Nutritionist Dorota Trupp focuses on the relationship between food and well-being, based on the science of nutrients in food. Having grown up on a Polish farm, her interest in how the environment affects quality and safety of foods, and how these factors influence health and disease, led to work in environmental protection. After meeting Walter in England, she combined her environmental passion with her new interest in food and moved into nutritional medicine.
