by
Zaslavsky, Alice, author.
Call Number
641.65 ZAS
Publication Date
2020
Summary
The definitive guide to making vegetables the centre of the plate. In this comprehensive and fully illustrated kitchen companion, food writer and presenter Alice Zaslavsky profiles 50 favourite vegetable varieties, offering 150+ recipes reflective of both tradition and modernity, just as all good cooking should be. Uniquely organised by colour and filled with countless tips on flavour combinations, rule-of-thumb buying/storing/cooking methods, shortcuts, and veg wisdom from over 50 of the world's top chefs, In Praise of Veg will help beginners and avid cooks alike turn a bag of yawns or a produce-box surprise into a knock-out meal. For the vegetarian or just veg-forward, In Praise of Veg is the most ambitious and comprehensive reference on the topic, as well as the delicious answer to the age-old question: what are we eating?
Format:
Electronic Resources
Relevance:
0.0707
by
Natural Gourmet Institute (New York, N.Y.)
Call Number
641.5636 NAT
Publication Date
2019
Summary
In its forty-year history, Natural Gourmet Institute (NGI) has trained many natural food chefs in the art of healthy cooking. Their curriculum emphasizes local ingredients and the philosophy of using food as medicine. Now, in their very first cookbook, NGI reveals how to utilize whole seasonal ingredients in creative and delicious ways. You'll learn about methods for sourcing sustainable ingredients, principles of nutrition, and much more. Every recipe is perfect for anybody wanting to eat a little healthier, whether to adhere to a specific diet, to do better for the earth, or just to feel better.
Format:
Books
Relevance:
0.0737
View Other Search Results
by
Ahern, Pam, compiler.
Call Number
641.5636 AHE
Publication Date
2017
Summary
If we could eat healthy, nutritious and delicious food without harming others, why wouldn't we? More and more people are waking up to a better way of living, one that is kinder to animals and more in sync with the planet, gentler on the mind and better for our health. Here, 50 generous chefs from around Australia share their secret recipes for cruelty-free cooking, from breakfast bowls and pancakes to vegan `comfort food', mains and decadent desserts. Featuring Matcha Mylkbar, Vegie Bar, Smith & Daughters, Transformer, Soul Burger, Elixiba, Pana Chocolate, The Raw Kitchen and many more. All royalties from the sale of Cooking with Kindness go to Edgar's Mission, a not-for-profit sanctuary that provides a safe haven for over 450 rescued farmed animals.
Format:
Regular print
Relevance:
40546.2773
by
Tolicetti, Raffaella.
Call Number
641.5636
Publication Date
2014
Summary
Think!, Eat!, Act! is a cookbook featuring the vegan food prepared on the Sea Shepherd ships' anti-whaling campaigns. Inspired by the Sea Shepherd's goal of protecting the animals that are victims of human cruelty, this book uses delicious vegan food to show readers that every action has a consequence, and that you can live both well and compassionately, even while facing the challenges of being an activist living on a ship.
Format:
Electronic Resources
Relevance:
54899.1836
by
Campbell, LeAnne.
Call Number
641.5636
Publication Date
2014
Summary
Following the bestselling The China Study Cookbook, LeAnne Campbell brings together top names in the plant-based community to share their favorite and most delicious recipes in The China Study All-Star Collection. Featuring your favorite chefs and cookbooks authors, The China Study All-Star Collection includes foods from Happy Herbivore chef Lindsay S. Nixon; Del Sroufe, author of the New York Times bestseller Forks Over Knives Cookbook; Laura Theodore, host of PBS' Jazzy Vegetarian; and pioneering researcher Dr. John McDougall, which all follow the nutrition standards set forth by The China
Format:
Electronic Resources
Relevance:
44826.0313
Limit Search Results
Narrowed by: