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11 oeuvres 306 utilisateurs 1 Critiques

A propos de l'auteur

Roberta Larson DUYFF, MS, RDN, FAND, CFCS, is a registered dietitian nutritionist, a Fellow of the Academy of Nutrition and Dietetics, the recipient of the Academy's prestigious Medallion Award, and a nationally recognized food, nutrition, and culinary expert. She is the award-winning author of afficher plus more than 17 books. Her articles and quotes have appeared in many publications, including Better Homes and Gardens, Cooking Light, Men's Health Parenting, Shape, USA Today, Vegetarian Times, The Wall Street Journal, O Magazine, WebMD, and many others. Duyff is a nationally recognized speaker and how appeared on national media, promoting the "great tastes of good health" and "the power of nutrition" to consumers of all ages. The Academy of Nutrition and Dietetics is the world's largest organization of food and nutrition professionals, with more than 75,000 members committed to improving health and advancing the profession of dietetics through research, education, and advocacy. afficher moins

Œuvres de Roberta Larson Duyff

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This book was a good realistic fiction/instructional book. It follows a baker and his family as they are making dough to make bread. The process is actual and the recipe is given in the back of the book. The media is pen and paint. The age appropriateness is primary.
 
Signalé
sskillman07 | Nov 12, 2009 |

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Statistiques

Œuvres
11
Membres
306
Popularité
#76,934
Évaluation
½ 2.7
Critiques
1
ISBN
31

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