Description
Sweden, Finland, Denmark, and Iceland multiple times, experiencing their food first-hand. Phyllis has a PhD in chemistry and did internationally recognized research in human nutrition with the US Department of Agriculture. She published more than 100 peer-reviewed scientific articles on nutrition. She served on the editorial boards of three scientific journals. She was recognized with the WISE Award for outstanding female scientist in the federal government and is a Fellow of the American Association for the Advancement of Science. When family members learned they couldn’t eat gluten, Phyllis combined her scientific expertise with her knowledge of baking to create these recipes.
Paperback. 98 pages.
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