The Grand Tour Cookbook
The long awaited ultimate performance cookbook, a modern classic, a must-have for all cycling aficionados serious about nutritional intake. Translated from the original in Danish, Hannah Grant’s must-have cookbook is updated with recipes in time for the 2015 Tour de France. You can see interviews with Hannah Grant in Rouleur Magazine and videos on GCN.
With 350-pages of easy-to-prepare recipes containing allergy friendly, natural, un-processed foods, The Grand Tour Cookbook is the ultimate companion in the kitchen for athletes.
Based on actual food prepared for professional cycling’s grueling 3-week Grand Tours including the Giro, Tour de France and the Vuelta, this book is a guide on how to cook, what to eat and how to maximize athletic performance throughout the year.
Hannah Grant has a background in modern sports nutrition and The Grand Tour Cookbook focuses on the challenges presented by the caloric requirements of an endurance athlete: solutions are presented that comprise a beneficial carbohydrate intake, a bounty of ideas to keep vegetables, proteins and good fats captivating and mouth watering.
Maximise your performance by changing the way you eat – lose weight, get more energy, conquer those goals and become a successful rider.
Acknowledged by the world’s best restaurant executive head chef Rene Redzepi (NOMA, Copenhagen), the book also features insight and experience from Exercise Physiologist-Nutrition Scientist Stacy T Sims, MSc, PhD, World Tour riders: Alberto Contador, Peter Sagan, Michael Rogers, Nicolas Roche, Ivan Basso, Roman Kreuziger, Matti Brechel, Michael Valgren, Michael Mørkøv, Christopher Juul-Jensen, Chris Anker Sørensen, Sports Director Nicki Sørensen and Body Therapist Kristoffer Glavind Kjær. Read opinions on food and nutrition for body and mind and how they optimize performance through eating intelligently.
About the author:
Hannah Grant is an accomplished chef from Copenhagen, with experience ranging from modern Danish-French restaurants to the world’s no. 1 restaurant Noma and the Kite Boarding expedition boat, Offshore Odysseys. Currently she is with the World Tour cycling team Tinkoff-Saxo for a fifth season and is working in parallel with Danish morning TV as well as developing recipes for a number of sports publications. Her passion and creativity for food is demonstrated in these recipes and you will taste your way to the ultimate, better, faster and lighter performance.