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Plant-based meats : hearty, high-protein recipes for vegans, flexitarians, and curious carnivores / Robin Asbell ; [photography by David Paul Schmit]
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Catalogue Record 1138469
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Catalogue Record 1138469
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Catalogue Information
Catalogue Record 1138469
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Item Information
Shelf Location
Collection
Volume Ref.
Branch
Status
Due Date
641.563 ASBE
Adult Non Fiction
Panania
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Catalogue Record 1138469
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Catalogue Record 1138469 ItemInfo
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Catalogue Information
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Details
ISBN
9781682682210 (paperback)
Name
Asbell, Robin
author.
Title
Plant-based meats : hearty, high-protein recipes for vegans, flexitarians, and curious carnivores / Robin Asbell ; [photography by David Paul Schmit]
Published
New York, NY : The Countryman Press, a division of W.W. Norton & Company, [2018]
©2018
Description
183 pages : colour illustrations ; 23 cm.
Notes
Includes index.
Contents
Ingredients glossary -- Cooking methods -- Basic meats -- Sausages -- Lunch meats and spreads -- Meatballs, burgers, and meatloaf -- Tacos and pulled meat -- Roasts and filets -- Ribs and wings -- Bacon and jerky -- Main courses.
Summary
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 flavour 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 pate to jerky, Robin Asbell has a plant-based answer for midweek suppers, weekend brunches, and holiday showstoppers.
Subjects
Meat substitutes -- History
Vegan cooking
Seasonal cooking
Genre
Cookbooks
Other Names
Schmit, David Paul
photographer.
Links to Related Works
Subject References:
Cookbooks
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Meat substitutes -- History
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Seasonal cooking
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Vegan cooking
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See Also:
Cooking
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Veganism
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Vegetarian cooking
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Broader Subject References:
Cooking
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Authors:
Asbell, Robin
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Schmit, David Paul
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