Functional Natural Milks is a practical and scientifically grounded guide to preparing, comparing, and using plant-based milk alternatives in everyday and gourmet cooking.
Combining culinary technique, nutritional considerations, comparative analysis, and functional applications, the book explores beverages made from nuts, seeds, grains, and carefully designed combinations. It presents standardized preparation methods, technical comparison criteria, premium base recipes, derived recipes, and practical guidance for choosing the most appropriate base for coffee, smoothies, sauces, creams, desserts, and other culinary applications.
Written for readers seeking lactose-free and gluten-free alternatives, as well as professionals and enthusiasts interested in functional gastronomy, the book connects scientific knowledge with practical kitchen experience.
More than a collection of recipes, it offers a structured method for understanding ingredients, proportions, texture, creaminess, yield, versatility, and culinary performance.
| Number of Pages | 133 |
| Edition | 1 (2026) |
| Format | 16x23 (160x230) |
| Binding | Paperback without Flaps |
| Paper Type | Estucado Mate 90g |
| Language | English |
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