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Maggie’s Recipe for Life

by Maggie Beer

“These are my recipes for every day, for everybody, full of deep flavours and beautiful ingredients that will nourish you and your family. Nobody wants to eat worthy food that tastes like cardboard. For me, food without flavour is unthinkable! And so is the notion of restricting whole food groups. My recipe for life is to have a healthy attitude to eating – it’s all about balance, variety and choosing foods that give you the best chance of being in good health now and into your future. This is not a diet book – it’s a way of life.”

Maggie Beer and Professor Ralph Martins have teamed up to fight one of the most debilitating diseases of our later years. Based on the latest scientific research, Maggie has created more than 200 recipes that help provide the nutrients we need for optimum brain health. More than one million Australians are affected every day by Alzheimer’s or its impact on their family but the good news is that you can eat well to age well, from this moment on.


Overview

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Released
06 October, 2017

About Maggie Beer

Maggie Beer is one of Australia's best-known cooks. In addition to co-hosting The Cook and The Chef and making regular appearances on MasterChef Australia, Maggie devotes her time to the Farmshop in the Barossa Valley, where it all began, and to her Export Kitchen there, which produces her famous range of pates, fruit pastes, jams, sauces and verjuice, and develops her range of super-indulgent ice creams. Maggie is the author of eight successful cookbooks, Maggie Beer (Lantern Cookery Classics),Maggie's Verjuice CookbookMaggie's KitchenMaggie's Harvest, Maggie's Table, Cooking with Verjuice, Maggie's Orchard , Maggie's Farm and Maggie's Christmas, and co-author of the bestselling Stephanie Alexander & Maggie Beer's Tuscan Cookbook.



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