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What happens when an acclaimed Australian chef is asked to ditch his favourite fat-laden ingredients, forgo many of the rich Italian dishes he has spent 20 years perfecting, and remove gluten from his recipes?
Well, because it's Georgia, the love of his life who's asking, he puts his heart and soul into changing the way they eat. With advice from fitness and nutrition guru Donna Aston, Georgia helped Tobie identify the changes they needed to make and get healthy. They created 100 recipes free of gluten, refined sugar and highly processed carbs, with a healthy amount of 'good' fats, lots of fresh fruit and vegetables and, above all, masses of flavour. From breakfast to lunches, dinners and dessert, this is how they eat now.
About the Author
Tobie Puttock's love affair with Italian food began when he was working in Melbourne's acclaimed Caffe e Cucina. The passion flourished as he cheffed his way across Europe, working eighteen-hour days in Italian-speaking kitchens, taking time out for snowboarding excursions and the odd very long lunch in a mountainside trattoria. In London, Tobie worked at the River Cafe, widely regarded as that city's best Italian restaurant, alongside a bevy of high-profile chefs, including Jamie Oliver. He moved back to Melbourne, once again to an Italian kitchen, this time a place called Termini.
Tobie was the first Head Chef of the restaurant Fifteen in London and, in 2006, he opened a Fifteen restaurant in Melbourne, specialising in Italian food made with the best produce available and prepared with care, imagination and plenty of heart. Tobie oversaw the training program for employing and mentoring disadvantaged kids to become industry professionals.
More recently, Tobie has turned his focus to some projects that are not restaurant-related, including the VideoCook series of ebooks, which use digital technology to reinterpret the traditional cookbook. Tobie is also writing a cookbook based on the balanced diet he and his wife Georgia eat at home. As well as writing, Tobie has a food range in the works, based on his classical Italian training, and, finally, he has utobia, his own little corner of YouTube.
Tobie is the author of Daily Italian, Cook Like An Italian and Italian Local.
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Reviewed by 3 customers
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Great cook book, it reads as though Tobie Puttock is in your kitchen with you. So many mix and max recipes. Highly recommended.
This book contains healthy and easily prepared recipes the desserts are low/sugar free.
The best thing I like about this book is that it contains nutritional information informing how much kilojoules, fat, sugars and carbohydrates, this is very useful for Type 1 diabetics who are on insulin pump therapy and must count carbohydrates
The recipes are easy to make and tasty. Love the omelettes,soups and banana bread! The comments by tobie and Georgia makes the book fun to read. Definitely get it. Just be warned that there are no pasta recipes!
"This book is jam-packed with really delicious, honest, healthy food. Embrace it in your weekly routine and I'm sure you'll feel the benefits - I hope you love it as much as I do." Jamie Oliver"
Number Of Pages: 208
Published: 27th May 2015
Country of Publication: AU
Dimensions (cm): 23.4 x 21.4 x 2.5
Weight (kg): 27.1