Vegan Cooking
Author: Batt, Eva
ISBN: 9780007129973
Publisher: HarperCollins Publishers
Year First Published: 2002
Pages: 192
Dimensions: 223mm x 152mm x 9mm
Format: Paperback / softback
Description:
New jacket for this classic vegan cookbook published in association with The Vegan Society.
Eva Batt was a vegan cookery pioneer and her book is much revered by the Vegan Society. It’s a classic introduction to vegan cooking, and is recommended for those who are new to meat and dairy free recipes.
The book:
•explains the sorts of staples you’ll need in the kitchen.
•provides recipes that are extremely straightforward to prepare.
•offers a complete nutritional guide to vegan food so the reader can be assured that they understand their protein requirements, and do get the right mix of vitamins, minerals and food groups.
•explains the different protein supplements – such as tofu, soya, t.v.p.
Recipes cover a wide range of dishes and meal types from breakfasts to snacks, lunches, dinner and entertaining.
The recipes themselves are excellent and very much from a British tradition of ‘good old fashioned’ cooking. As well as the basic cooking instructions, the text is full of Eva Batt’s useful tips and asides for new cooks.
ISBN: 9780007129973
Publisher: HarperCollins Publishers
Year First Published: 2002
Pages: 192
Dimensions: 223mm x 152mm x 9mm
Format: Paperback / softback
Description:
New jacket for this classic vegan cookbook published in association with The Vegan Society.
Eva Batt was a vegan cookery pioneer and her book is much revered by the Vegan Society. It’s a classic introduction to vegan cooking, and is recommended for those who are new to meat and dairy free recipes.
The book:
•explains the sorts of staples you’ll need in the kitchen.
•provides recipes that are extremely straightforward to prepare.
•offers a complete nutritional guide to vegan food so the reader can be assured that they understand their protein requirements, and do get the right mix of vitamins, minerals and food groups.
•explains the different protein supplements – such as tofu, soya, t.v.p.
Recipes cover a wide range of dishes and meal types from breakfasts to snacks, lunches, dinner and entertaining.
The recipes themselves are excellent and very much from a British tradition of ‘good old fashioned’ cooking. As well as the basic cooking instructions, the text is full of Eva Batt’s useful tips and asides for new cooks.
