Vegan kitchen / Pamela Clark , editorial & food director Pamela Clark, Australian Women's Weekly (Issuing body)
Contributor(s): Clark, Pamela [editor] | Australian Women's Weekly [(Issuing body)]
Language: English Series: Australian Women's Weekly cookbooksPublisher: Sydney, N.S.W. : Bauer Media Group, 2017Description: 288 pages : colour illustrations ; 29 cmContent type: text Media type: unmediated Carrier type: volumeISBN: 9781742458519Subject(s): Cookbooks | Natural foods | Vegan cookingDDC classification: 641.5636 Summary: With people becoming increasingly aware of the health and environmental benefits of a plant-based diet, vegan food has become more popular than ever, with 2016 declared 'The Year of Vegan' by PETA US. Many more 'part-time vegans' are turning to a vegan diet to broaden their food choices and improve their health. The vegan way of eating is nothing new. But what is new, is how much more aware people are of the provinence of their food and how accessible it is to not only eliminate meat from your diet, but also dairy and eggs. This new cookbook offers long-time vegans and those just starting out, fresh recipe ideas using 'new' alternative ingredients readily available in most supermarkets. There are also recipes for making your own yoghurt, cheese, mayonnaise and ice-cream - all free of animal products| Item type | Current location | Home library | Call number | Status | Date due | Barcode | Item holds |
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BOOK
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HIGH SCHOOL LIBRARY - JHS | HIGH SCHOOL LIBRARY - JHS GENERAL REFERENCE | H.S.L. Gen. Ref. 641.5636 V522 2017 (Browse shelf) | Available | CITU-JHS-6890 |
Includes index
With people becoming increasingly aware of the health and environmental benefits of a plant-based diet, vegan food has become more popular than ever, with 2016 declared 'The Year of Vegan' by PETA US. Many more 'part-time vegans' are turning to a vegan diet to broaden their food choices and improve their health. The vegan way of eating is nothing new. But what is new, is how much more aware people are of the provinence of their food and how accessible it is to not only eliminate meat from your diet, but also dairy and eggs. This new cookbook offers long-time vegans and those just starting out, fresh recipe ideas using 'new' alternative ingredients readily available in most supermarkets. There are also recipes for making your own yoghurt, cheese, mayonnaise and ice-cream - all free of animal products
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