Encyclopedia of Vegetarian Cuisine
Shipping Class 2 = 60 SEK
Shipping Class 3 = 90 SEK EUROPE SHIPPING Shipping Class 1 = 100 SEK (approx 10 EUR)
Shipping Class 2 = 150 SEK (approx 15 EUR)
Shipping Class 3 = 200 SEK (approx 20 EUR) OUTSIDE EUROPE SHIPPING Shipping Class 1 = 150 SEK (approx 15 USD)
Shipping Class 2 = 200 SEK (approx 20 USD)
Shipping Class 3 = 300 SEK (approx 30 USD)
NOTE: You can buy as many items you want within the same shipping class. Read more » ×
This comprehensive guide to vegetarian cooking presents over 200 step-by-step techniques and 100 illustrated recipes for delicious, easy-to-prepare, meat-free meals for the whole family. Vegetarian cuisine is increasingly popular as a way to eat locally and address the health and environmental issues linked to the production and consumption of meat. The range of vegetarian diets is vast and varied—from flexitarian to lacto-ovo vegetarian to vegan—and this exhaustive encyclopedia contains dishes to delight everyone.
Step-by-step kitchen techniques demonstrate how to prepare and cook the essential ingredients—from a vast array of fruits and vegetables to rice, wheat, or soybeans, and from mushrooms and seaweed to eggs and dairy products. Recipes include vegan and gluten-free options and reveal the infinite possibilities of vegetarian cooking to create healthy, tasty, and hearty meals. From shiitake, bok choy, and cashew fried rice to palak paneer; from fennel tortilla to pumpkin, red onion, and walnut kibbeh; and from passion fruit and pomegranate pavlova to hazelnut maple syrup tarts, recipes are organized by main ingredient and graded for difficulty, and include ten “challenges” contributed by international Michelin-starred chefs. A practical guide provides useful information on the different types of vegetarianism, how to achieve a balanced diet, product substitutions, seasonality charts, and illustrated guides to staple ingredients. The volume is completed with a bibliography and indexes to main ingredients, vegan recipes, and gluten-free recipes.
Estérelle Payany is a culinary journalist, food blogger,and author of several cookbooks including Recipe for Murder. Nathalie Carnet’s culinary photographs have appeared in Elle. Régis Marcon is a three-Michelin star chef who won the prestigious Bocuse d’Or in 1995.
Food & Drink
The Middle Eastern Vegetarian Cookbook
A definitive, fresh and approachable collection of 150 traditional recipes from an authoritative voice on Middle Eastern home cooking, Salma Hage’s new book is in line with the current Western trends of consciously reducing meat, and the ancient Middle Eastern culture of largely vegetarian, mezze style dining. Traditionally, the Middle Eastern diet consisted largely of […]299 SEK
Food & Drink
Smith and Daughters: A Cookbook (that Happens to be Vegan)
A vegan feast that celebrates plant-based creativity in the kitchen, this book combines science and innovative methods to create dishes and flavours that aren’t the norm for vegan food. Across 7 chapters, including big plates, small plates, salads, sweets, dressings and cocktails, Eat Vegan offers 80+ delicious vegan recipes to recreate at home. From ‘chorizo’ […]285 SEK
Food & Drink
Nyfiken grön – mera vego – mindre regler!
Många av oss står vid det vegetariska vägskälet just nu, efter rapport efter rapport om hur den ökade köttkonsumtionen påverkar vår hälsa och vår miljö. Vi vill få in fler gröna alternativ och måltider i vår vardag, och få våra barn att följa med på tåget. Men vi vet inte hur. Entré: Nyfiken grön! Skribenten […]125 SEK
Food & Drink
Raw: Recipes for a modern vegetarian lifestyle
Featuring 75 healthy and delicious recipes, Raw introduces readers to the new look of vegetarian and raw food. Divided into five chapters – breakfast, snacks, light lunches, main dishes, and sweet treats – readers can expect bright, fresh flavours with recipes like Green smoothie, Pistachio and kale hummus, Quinoa pizza, and vegan Vanilla ice cream. […]249 SEK