Sparked by the popularity of the first Juicer cookbook, The Juicer Book II offers more recipes for juice and the pulp left after juicing vegetables and fruits.
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About the Author
Joanna White is a long-time, bestselling cookbook author who also lectures in cooking and nutrition. She combines a degree in biology with a prestigious Advanced Certificate from the Cordon Bleu School of Cooking. Joanna is the author of the bestselling titles, Slow Cooking, Party Fare, The Dehydrator Cookbook, The Juicer Book, Recipes for the Pressure Cooker, and many other cookbooks.
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