About this item
The groundbreaking new cookbook from Sunday Times bestselling authors Henry Firth and Ian Theasby.Mighty, meaty meals that will impress and delight your tastebuds.Satisfy all your meat cravings, adopt a new way of thinking about food without ever compromising on taste and flavour.Sunday Times bestselling authors Henry Firth and Ian Theasby show you how to cook delicious dishes that feel and taste like meat, but are in fact 100% plant-based.Learn to cook chilli cheeseburger nachos, lobster rolls, duck pancakes in your very own kitchen. Whether it's a quick midweek dinner or an impressive party feast, eat meat without the carbon footprint.BOSH on a Budget was number 10 in the Sunday Times manuals chart w/c 3rd January 2022Henry Firth and Ian Theasby's book 'BOSH! on a Budget' was a Sunday Times bestseller w/c 03-01-2022.
About the Author
If you'd told us three years ago we were going to spend our lives cooking and eating amazing plant-based food, we wouldn't have believed you. We were a couple of mates from Sheffield who ate meat every single week.Now we run BOSH!, the biggest plant-based online channel in the world. Our food creations were viewed by half a billion people in our first year andour most popular recipe videos have been viewed over 50 million times. We never expected to have that kind of success, and it has been humbling.'I was the one to first cut out animal products.'Ian'I mocked Ian when he went vegan, and asked him where he'd get his protein from. But eventually he won me over. That and the whole saving the world by not eating mass-produced animal products thing.'HenryAfter cutting out animal products entirely, both of us felt fantastic. But we had to re-learn how to cook and find food when we were out and about. We also found that the vegan food available in restaurants or in cookbooks was often, frankly, not very good.Since then, it's been our life's mission to show people how to make delicious plant-based meals. However often they choose to do that.We cook, drink and film delicious recipes for the world, all from our home studio in East London.Henry and Ian
