Mark Bittman
How to Cook Everything Vegetarian
Completely Revised Tenth Anniversary Edition
Ebook (EPUB Format)
The ultimate guide to meatless meals, completely updated and better than ever, now for the first time featuring color photos Ten years ago, this breakthrough cookbook made vegetarian cooking accessible to everyone. Today, the issues surrounding a plant-based diethealth, sustainability, and ethicscontinue to resonate with more and more Americans, whether or not they're fully vegetarian. This new edition has been completely reviewed and revised to stay relevant to today's cooks: New recipes include more vegan options and a brand-new chapter on smoothies, teas, and more. Charts, variations, and other key information have been updated. And, new f…
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Beschreibung
The ultimate guide to meatless meals, completely updated and better than ever, now for the first time featuring color photos Ten years ago, this breakthrough cookbook made vegetarian cooking accessible to everyone. Today, the issues surrounding a plant-based diethealth, sustainability, and ethicscontinue to resonate with more and more Americans, whether or not they're fully vegetarian. This new edition has been completely reviewed and revised to stay relevant to today's cooks: New recipes include more vegan options and a brand-new chapter on smoothies, teas, and more. Charts, variations, and other key information have been updated. And, new for this edition, the recipes are showcased in bright full-color photos throughout. With these photos and a host of recipes destined to become new favorites, this already classic vegetarian cookbook will continue to be more indispensable than ever.
CHF 40.00
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Produktdetails
- ISBN: 978-0-544-18694-1
- EAN: 9780544186941
- Produktnummer: 35592618
- Verlag: HMH Books
- Sprache: Englisch
- Erscheinungsjahr: 2017
- Seitenangabe: 832 S.
- Plattform: EPUB
- Masse: 66'423 KB
Über den Autor
MARK BITTMAN is the author of more than twenty books, including the best-selling, award-winning How to Cook Everything series. Formerly a New York Times columnist and writer, he now devotes his time to cookbooks, teaching, and food-related advocacy.
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