Overview

Would you like to follow a keto diet to lose weight but don't want to give up bread, pizza, cookies and focaccias? Discover the delicious and unique offers of the premier chef, Marcello Serafini, tailored for the home cook. Each recipe is explained in great detail and contains one or more beautiful and detailed color images Following a keto diet is easier than ever, knowing that you no longer have to completely give up the foods that you love. With some simple modifications, you can still eat all of your favorite foods while remaining in ketosis. The Easy Keto Bread Cookbook is the must-have cookbook for anyone searching for keto-friendly bread recipes to indulge in their cravings for carbs. Instead of turning to options that might prevent ketosis, this book ensures that your body will continue to burn fats instead of carbs while still enjoying your favorite foods. The keto diet is nothing new that has been used as a medical treatment for years, but it has spent a long time' sitting on the shelf' as it has become more common with new medical treatments. Yet keto makes a resurgence and with the advent of the internet more people recognize and enjoy the benefits of this diet than ever before, more and more research continue to be conducted on this eating plan and how it impacts your health. There is still plenty of room for further research and there are plenty of precautions that you should follow, but overall this diet is sustainable and healthy eating approach that most people can follow. From Bagels and Buns to Crusts and Muffins u'll d v r th f ll w ng t g r ntr du t n b ut t r d Beautiful color pictures help you to choose what to add to your everyday ketogenic menu. Detailed advice on cooking and the ingredients to use Nutritional information to keep your diet under control Each recipe in addition to being explained in detail contains beautiful high resolution color images t br d r Fl tbr d nd t rt ll t d rt br d r d R m m d br d r F ll w th kb k w th tr ghtf rw rd n tru t n , r , nd k ng th t mu h r. u'll nj th n - f- -k nd kb k f r ur f v r t k t h n d v k ng. v r th ng u n d t g t t rt d r ght h r n d th kb k. u t N W and start losing weight with the ketogenic diet without giving up the crunchiness and goodness of bread!

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9781802837308

Table of Contents

Reviews

I love this book because bread is my biggest down fall for any diet. This book tells you all about how to make the bread and the different types of machines . The ingredients that make this type of bread a keto friendly bread is, almond and coconut flour . I love all the recipes for the breads. Would definitely recommend: The recipes are very detailed and even have tips to ensure they can be successfully made. I did a couple already and the taste is very good, it is even hard to believe they are so healthy! This book is a great solution to have special delicious treats without compromising your health. If you're like me, you love pictures of the items you are about to cook! The book is full of pictures! Keto Bread from Bagels and Buns to Crusts and Muffins is a terrific cookbook! The authors are dietitians nutritionists and offer easy to prepare recipes. The book starts off with a description of all of the ingredients you will use, so you know why they are important in the recipes. I found this useful. My favorite recipe is the Rosemary Black Pepper Focaccia Bread--Delicious and my whole family loved it! i can't wait to make the white bread and some of the desserts!

Author Information

Marcello Serafini defines himself as an outgoing, eclectic and innovative Chef but without forgetting the origins of healthy Mediterranean cuisine. A life spent in the kitchen, a passion that grew with him, a childhood spent among essences and perfumes that later determined his profession, to his credit a 30-year experience in the luxury restaurant and hotel sector. His passion for this fantastic world is not without difficulties and responsibilities that he loves to face and win successfully. He was only 6 years old when at all costs he wanted to work in his father's restaurant, starting as a boy who brought drinks to the tables and gradually growing up to enroll in the Coquis Ateneo Institute of Italian Cuisine in Rome and with many sacrifices as it was about 50 km from home and getting up every morning at 5 to return at 15, obtaining excellent results until the Diploma. He has traveled many paths and in order to improve his professionalism he left Rome at the age of 22 to follow great Master Chefs in Veneto, Lombardy and Tuscany. Love fairness and accuracy. They say about him that he manages to be two people in one. . . Rigid and professional person at work, sociable and playful in private life.

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