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Exploring the often-overlooked world of plant-based proteins, this book challenges the perception that tofu, tempeh, and seitan lack flavor. It highlights their nutritional benefits and versatility in cooking, aiming to educate readers on how to incorporate these ingredients into delicious meals. With a focus on transforming misconceptions, the book encourages a more adventurous approach to these protein sources, showcasing their potential to enhance both taste and health in Western diets.
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Tofu, Tempeh and Seitan, Bruno Wüthrich
- Lingua
- Pubblicato
- 2020
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