The secret to living well, believes chef and nutrition therapist Braux, is to eat to live, rather than to live to eat. For optimum health, he believes that it is crucial to avoid over-processed and bioengineered foods and go back to the basics. In Living Gluten and Dairy-Free with French Gourmet Food, he promotes gluten and dairy-free living with healthy, delicious food.
Filled with personal anecdotes, practical tips and more than 80 recipes, Living Gluten and Dairy-Free with French Gourmet Food shows why eating nutritionally can promote health. Chef Braux, who creates custom diets for people with challenging health conditions, shows readers how to prepare simple gluten and dairy-free dishes like Provencal Boule, Daube a la Niçoise, Ratatouille, and Light as Cloud Raspberry Soufflé.
Kecia Johndrow, Vice President of National Autism Association of Central Texas, says: “Chef Braux demonstrates a vast knowledge of the gluten-free, casein-free diet, bringing together in one book not only how and why this diet works for both individuals on the Autism spectrum and for those diagnosed with Celiac disease, but also recipes, resources, and a concise shopping list. I highly recommend this book to anyone that would like to improve their health with the GFCF diet.”
Living Gluten and Dairy-Free with French Gourmet Food is available for sale online at Amazon.com and other sales channels. Amazon.com: http://www.amazon.com/Living-Gluten-Dairy-Free-French-Gourmet/dp/0984288317/ref=sr_1_3?ie=UTF8&s=books&qid=1286752646&sr=8-3
About the Author
Certified executive pastry chef Alain Braux has worked in the food industry for more than 40 years. He earned a Bachelor of Science degree in holistic nutrition, is a certified executive pastry chef with the American Culinary Federation and a certified master baker with the Retail Bakers of America. Chef Braux currently lives in Austin, where he is the executive chef at Peoples Pharmacy and in private practice as a nutritherapist with A Votre Santé.
Chef Braux pledged to donate $1.00 per book sold to the National Autistic Association’s local chapter and $1.00 to the Gluten Intolerance Group of America’s local chapter.