The Part-Time Vegetarian

Autori

• Nicola Graimes

Parametri

• Arti culinarie & Gastronomia
• Cibo
• Libri di cucina
• Saggistica

Maggiori informazioni sul libro

The common link between vegetarians and flexitarians is their preference for vegetable-based meals, driven by health, economic, or moral reasons. The flexitarian diet, which is primarily vegetarian but occasionally includes meat, poultry, and seafood, is gaining popularity and represents a sustainable long-term trend. With rising meat and fish prices and the documented health benefits of vegetarian eating, this approach is increasingly appealing. Interestingly, a study revealed that nearly two-thirds of vegetarians occasionally consume meat or fish. This cookbook showcases the delicious, adaptable nature of a flexitarian lifestyle, emphasizing that meat and fish are not the main focus of the recipes. Instead, it highlights often overlooked ingredients like vegetables, grains, legumes, nuts, eggs, and dairy. The recipes aim to enhance rather than detract from the cooking experience, broadening the home cook's repertoire. Organized by meal type, it includes chapters on Breakfasts & Brunches, Small Bites, Weekday Suppers, Weekend Cooking, Food for Sharing, and Something Sweet. While all recipes are vegetarian, they can easily be modified for non-vegetarians, making it a versatile resource for all.

Lingua: Inglese

Pubblicato: 2015