Cooking, Food & Wine Books:

Plant-Based Meats

Hearty, High-Protein Recipes for Vegans, Flexitarians, and Curious Carnivores
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Paperback / softback
$35.99
RRP:
$39.95 save 10%
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Description

Mock meats have progressed way beyond basic seitan, and reducing your meat consumption is easier than ever before with these realistic alternatives. With a handy guide to ingredients, cooking methods, and the basic flavor profiles behind what makes “meat” so tasty, this book is for meat lovers who still want an option that mimics the real thing, and vegetarians who don’t want all the additives you get with processed, store bought mock meats. From meat loaf to sausages, from pâté to jerky, Robin Asbell has a plant-based answer for midweek suppers, weekend brunches, and holiday showstoppers. Recipes include: • Thai Meatballs in Red Curry • Smoky King Trumpet Mushroom Bacon • Cauliflower Buffalo Wings • Jackfruit Pulled Pork and Barbecue Sauce • Turkey Roll with Stuffing

Author Biography:

Robin Asbell is a cookbook writer and chef. Her work has appeared in Clean Eating, Better Homes and Gardens, Vegetarian Times, Real Food, and elsewhere. She lives and teaches cooking classes outside Minneapolis.
Release date Australia
November 6th, 2018
Author
Audience
  • General (US: Trade)
Illustrations
45 color photographs
Pages
184
Dimensions
193x231x18
ISBN-13
9781682682210
Product ID
28209148

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