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The Virtuous Tart


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About the Author

SUSAN JANE WHITE is a specialist cook, a food and health columnist with The Sunday Independent, and a former president of Oxford University's Gastronomy Society. When she was twenty-five, Susan Jane developed a serious immune disorder. This marked the beginning of her nutritional pilgrimage. She discovered that her energy levels were intimately linked with the food she ate, so she avoided foods that taxed her body--anything processed or highly refined. And it worked! Two years later she was back to her bouncy, bionic self, much to the wonderment of the medical community. She lives in Dublin with her husband and two little vandals.


"This beautiful book proves that you can truly have it all while still committing to your most vibrant and healthful self. When nutrition is bundled up in ooey-gooey, sticky, rich, and sweet decadence, it's a win-win for everyone regardless of their dietary tendencies. Susan Jane is the undisputed master of that deceptively wholesome, completely delicious duality."--Laura Wright, creator of the Saveur award-winning blog The First Mess

"Have you ever giggled your way through a recipe method? I hadn't either until The Virtuous Tart landed in my kitchen. This cookbook is seriously the most fun you'll ever have discovering and embracing a whole world of delicious wheat-, dairy-, and refined sugar-free treats, drinks and snacks."--Amy Chaplin, author of At Home in the Whole Food Kitchen "Where Ireland meets California, with delicious food and entertaining prose."--Beatrice Peltre, author of La Tartine Gourmande and My French Family Table "Susan Jane White the best thing since iced tea!"--Imen McDonnell, author of The Farmette Cookbook "Her recipes seem like some delicious, illicit sin."--Irish Independent Quirky, super fun food.--Emma Galloway, author of My Darling Lemon Thyme "Susan Jane's passion is infectious. All of her recipes are so smashing delicious and wholesome at the same time--I love everything she whips up!"--Sonja Dahlgren, creator of the blog Dagmar's Kitchen

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