Peas, lentils, and beans are vital ingredients for vegan cooking. They are healthy, easy to match and mix, and a natural source of valuable protein even in breads or for breakfast, in snacks and sweets.
Anne-Katrin turns the spotlight on legumes with her fresh plant-based creation of international recipes for everyday use - be it tasty one-pot, or one-pan dishes, recipes for the oven, or crisp salads. Each one beautifully photographed by Wolfgang Schardt. The useful kitchen tips offer notes about storage, soaking, cooking times, and using leftovers, as well as time-saving and nutrient-preserving preparation methods. Apart from a variety of recipes, there is information about cultivation, as well as notes about the positive effects on biodiversity, climate and environment, plus a seasonal vegetable calendar.
This book is a must-have if you like fresh and creative cooking and enjoy healthy yet delicious food.
Sprache
Verlagsort
Produkt-Hinweis
Fadenheftung
Gewebe-Einband
Maße
Höhe: 261 mm
Breite: 203 mm
Dicke: 22 mm
Gewicht
ISBN-13
978-1-911714-19-4 (9781911714194)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Anne-Katrin Weber is a chef, nutritional scientist, freelance author of numerous cookery and pastry books - some of which have won awards- and an in demand food stylist for magazines and advertising. She loves cooking with vegetables and makes them a feature of her recipes. She not only loves greens on her plate, but also in her garden.
