The grand tour cookbook / Hannah Grant.

Format:

Book

Author/Creator:

Grant, Hannah, author.

Language:

English

Subjects (All):

International cooking--History.

International cooking.

Physical Description:

1 online resource (399 pages) : illustrations (some color), photographs

Edition:

1st ed.

Place of Publication:

[Havertown, Pennsylvania] : Musette Publishing, 2015.

Summary:

This book by Hannah Grant combines nutrition and culinary expertise to provide a comprehensive guide to fueling athletic performance and healthy living. With insights from sports physiologist Dr. Stacy Sims, it emphasizes the importance of smart nutrition for athletes, offering seasonally tailored recipes, dietary strategies, and practical advice. The book includes interviews with professional athletes, highlighting their experiences and nutritional habits. It also addresses topics such as carbohydrate types, the role of protein, and the impact of sugar on the body, alongside tips for overcoming challenges like jet lag and maintaining optimal energy levels. Designed for athletes, health-conscious individuals, and culinary enthusiasts, the book blends scientific knowledge with creative recipes to promote well-being and peak performance. Generated by AI.

Contents:

Cover

Copyright

Book Title

CONTENTS

Preface: Tour de France 1989

Foreword by Greg LeMond

A word from the author: The EAT RACE WIN philosophy

Introduction

About Hannah

How to Use My Recipes

Basic Kitchen Equipment

Pantry Essentials

Conversion Table

Personalized Recipe Notebook

Dietary Symbols

Nutrition and Sports Nutrition

Introduction by Dr. Stacy Sims

Daily and Seasonal Biorhythms: How We Change throughout the Year

Carbs 101: Simple vs. Complex

Ditch the Low-Fat Idea

Protein: The New King?

Sweet, Sweet Sugar

Sugar Substitutes: Not a Healthy Choice

Beverages

Jet Lag

Pre-Season: Winter Recipes

Interview: Gwen Jorgensen

Winter Breakfasts

Kasha and Poached Eggs with Arugula

Mango-oat Smoothie with Ginger and Lime

Beet and Raspberry Smoothie

Go Away, Cold! Golden Root Oatmeal

Golden Fried Porridge Pancakes

Egg Wraps with Banana, Pineapple, Almond Butter, and Lime

Bircher Müesli with Chia, Banana, and Raspberry

Ham and Avocado Sandwich with Cottage Cheese on Wheat Bread

Winter Lunches, Dinners and Sides

Frittata with Portobello Mushrooms, Tomatoes, and Basil

Pan-fried Redfish on Beets with Tangy Avocado Sauce

Quinoa Falafel in Salad Wraps Beets in Spicy Yogurt

Braised Oxtails with Ginger and Sichuan Pepper

Fish Soup

Spicy Ramen with Pickled Egg and Nori

Pickled Eggs

Ramen Pork Chashu (Pork Belly)

Coq au Vin Rouge with Brown Rice

Moussaka

Grilled Eggplant, Tomatoes, and Mozzarella

Veal Steak and Egg Sandwiches with Pickled Tomato and Onion

Chicken Tsukune with Yuke and Shaved Cabbage Salad

Whole Roasted Carrots with Brown-butter Vinaigrette, Dill, and Yogurt

Oven-roasted Root Vegetables

Oven-roasted Root Vegetable Frittata

Natasha's Beet Soup

Chili con Carne.

Beet and Kale Salad with Pistachios and Orange Dressing

Training Season: Spring Recipes

Interview: Michael Valgren Andersen

Spring Breakfasts

Pink Grapefruit, Blueberries, and Dulce de Leche on Oats

Quinoa Scramble with Tomato and Avocado Toast

Rösti, Fried Eggs, and Watercress

Eggs in Spicy Tomato Sauce (Shakshuka)

Basic Overnight Chia and Oat Pudding

Smoked Salmon on Avocado Smash Toast

Spring Lunches, Dinners and Sides

Green Pea Dip with Spring Veggies

Buckwheat-otto with Asparagus and Peas

Fried Eggs and Lumpfish Roe with Grilled Asparagus and Avocado

Grilled Little Gem with New Potatoes, Fresh Peas, and Lemon-herb Ricotta

1-pot Meatballs in Tomato Sauce

Fried Rice with Pork and Ginger

Soba Noodles with Steamed Veggies

Cold-cut Veal with Dill, Lemon Zest, and Parmesan

Galettes with Goat Cheese, Spinach, and Fried Eggs

Whole Roasted Chicken with Sage and Garlic on Roasted Veggies

Roasted Cucumber with Pine Nuts, Yogurt, and Coriander

Gyudon or Japanese Beef Bowl with Fried Egg

Egg Wrap with Sweet Potato, Avocado, and Grilled Peppers

Poisson Cru

Baked Cod, Bok Choy, and Herbs in Vinaigrette

Ceviche with Redfish, Smoked Paprika, and Pineapple

Baked BBQ Chicken

Sprouting

Why sprout?

How to sprout

Pumpkin Sprouts

Sunflower Sprouts

Buckwheat Groats

Yellow Pea Sprouts

Mung Bean Sprouts

Green Lentil Sprouts

Chickpea Sprouts

Sprouted Almonds

High Season: Summer Recipes

Interview: Peter Sagan

Summer Breakfasts

Banana-oat Pancakes with Strawberries and Maple Syrup

Cinnamon-egg Crepe with Fruit and Rice

Green Goddess Smoothie

Blueberry and Pineapple Protein Smoothie

Rice and Omelet: The Time Trial Meal

Breakfast Banana Bread

Coconut-rice Pancakes with Vanilla Yogurt and Lime

Summer Lunches, Dinners and Sides.

Onglet de Boeuf 'Béarnaise'

Beef Tartar with Egg Yolk and Bitter Salad

Organic Pork Chops, Fresh Corn, and Chanterelles

Soft Polenta

1-pot Chicken with Apple, Onion, and Crown Dill

Crushed New Potatoes with Herbs

Whole Stuffed Mackerel with Arugula, Fresh Coriander, and Lemon

Vegetable and Halloumi Skewers with Tahini Sauce

Risotto with Langoustines and Lemon Thyme

Cold Pea Soup with Cucumber, Parsley, and Mint

Tomato-melon Salad with Feta Cheese

Lentil Salad with Grilled Eggplant, Pesto, and Strawberries

Octopus a la Gallega

Salmorejo (Cold Tomato Soup)

Beets and Baby Spinach with Lime and Sesame Vinaigrette

Plums, Fennel, and Radicchio with Tarragon and Toasted Hazelnuts

Golden Pad Thai

Chicken-quinoa Cobb Salad

Off-Season: Autumn Recipes

Interview: Team Novo Nordisk

Autumn Breakfasts

Warm Rice Pudding with Vanilla, Orange, and Pomegranate

Oatmeal with Pear-quince Compote and Cocoa Nibs

Oatmeal Pancakes with Pineapple and Kiwi Fruit

Soft Polenta with Oranges, Cinnamon, Cranberries, and Almonds

Toasted Coconut Müesli

Overnight Müesli

Non-dairy / Plant-based Milk

Oat Milk

Cocoa Chia Pudding with Pineapple

Oatmeal Bannocks with Blackberries and Greek Yogurt

Sweet Potato Hash with Bok Choy and Fried Eggs

Autumn Lunches, Dinners and Sides

Köfte, Baked Pumpkin, and Herb Salad with Yogurt Dressing

Slow-cooked Pork Cheeks and Tomato in Red Wine

The World's Easiest Steamed and Roasted Vegetables

Beet Soup with Baked Cod and Greek Yogurt

Chicken Tagine with Sweet Potatoes and Apricots

Lamb with Pumpkin, Garlic, and Rosemary

Chicken Soup with Brown Rice and Lemon Thyme

Ginger and Turmeric Dal with Chilies and Cottage Cheese

Roasted Butternut Squash with Pears and Fresh Basil

Carrot Ginger Soup with Toasted Buckwheat.

Lamb Chops and Polenta, Carrots, and Mint

Mushroom Risotto

Beet and Red Pepper Salad with Chicken and Ginger Dressing

Whole Roasted Cauliflower with Garlic and Nigella Seeds

Endive with Beet Purée and Brown Butter

Spiced Veal Stew with Coconut and Banana

Shaved Brussels Sprout Salad with Blackberries and Cottage Cheese

Sweet Potatoes with Goat Cheese and Tarragon

Breads, Cakes and Desserts

Interview: Selene Yeager

Breads

Wheat Bread

Hannah's Sourdough Bread

Basic Sourdough Starter

Nut and Seed Bread

Wheat- and Gluten-free Brown Loaf

"One Dough Fits All"

Bread and Rolls

Flatbread

Pita Bread

Pizza Makes 4-6

Cakes and Desserts

Basic Wheat-free Cake

Basic Frozen Banana Ice Cream

Flour-free Date and Fig Cake

Celebration Brownies

Winning Tiramisu

Blondie "Chickpea Edition"

Race Bars, Balls and Bites

Interview: Kristoffer Glavind Kjaer

Recipes for Race Bars, Balls and Bites

Caffeine Hit Balls

Cookie Dough Chocolate Chip Bars

Baked Banana Bars

Coconut Rice Squares

Sauces, Dressings and Broths

Recipes for Sauces, Dressings and Broths

Basic Vinaigrette

Green Herb Pesto

Roasted Red Pepper Sauce

Olive, Capers, and Garlic Vinaigrette

Tomato and Oregano Salsa

Chimichurri Sauce

1-hour Chicken Broth in a Pressure Cooker

Basic Chicken Broth in a Pot

3-hour Beef Broth in a Pressure Cooker

Basic Beef Broth in a Pot

Recipe Index

Thank You!

Back Cover.

Notes:

Description based on online resource; title from PDF title page (ebrary, viewed May 17, 2016).

Part of the metadata in this record was created by AI, based on the text of the resource.

Description based on publisher supplied metadata and other sources.

ISBN:

9788799816934

8799816938

9788799816965

8799816962

9788799816941

8799816946

9788799816910

8799816911

OCLC:

1109388877