| Edition |
First Edition. |
| Description |
183 pages : color illustrations ; 24 cm |
| Note(S) |
Includes index. |
| Contents |
Ingredients glossary and cooking methods -- Basic meats -- Sausages -- Lunch meats and spreads -- Meatballs, burgers, and meatloaf -- Tacos, stir fries, and pulled meat -- Roasts and filets -- Ribs and wings -- Bacon and jerky -- Main courses. |
| Summary |
"Mock meats have progressed way beyond basic seitan, and reducing your meat consumption is easier than ever before with these realistic alternatives. With a handy guide to ingredients, cooking methods, and the basic flavor profiles behind what makes 'meat' so tasty, this book is for meat lovers or vegans who want a meatless option that mimics the real thing, without all the additives you get with processed, store-bought mock meats."-- Jacket. |
| Subject(S) |
Meat substitutes -- History.
|
|
Vegan cooking.
|
|
Seasonal cooking.
|
|
Cookbooks.
|
| Added Name(S) |
Schmit, David Paul, photographer.
|
| ISBN |
9781682682210 (paperback) |
|
1682682218 (paperback) |
|
Other Resources
