The Herbivorous Butcher Cookbook: 75+ Recipes for Plant-Based Meats and All the Dishes You Can Make with Them. Dieser Artikel ist nicht verfügbar.
Walch, Aubry|Walch, Kale|Soria, Sandra
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Sprache: Englisch
Verlag: Abrams & Chronicle, 2022
- Hardcover
- Neu
Anbieter: moluna, Greven, Deutschlandmoluna
Verkäufer/-in mit 5 Sternen
Verkäufer:in bei ZVAB seit 9. Juli 2020
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Hardcover
Zustand: Neu
EUR 34,83
Artikelbeschreibung des Verkäufers
75 vegan recipes for meat alternatives and tasty dishes from cult favorite vegan butcher shop The Herbivorous Butcher.Think of any go-to American meat-focused cookbook. Now, imagine it vegan. From the Guamanian brother-sister duo behind the acclaimed and be.
Bestandsnummer des Verkäufers 567908428
- Titel
- The Herbivorous Butcher Cookbook: 75+ Recipes for Plant-Based Meats and All the Dishes You Can Make with Them
- Autor
- Walch, Aubry|Walch, Kale|Soria, Sandra
- Verlag
- Abrams & Chronicle
- Erscheinungsjahr
- 2022
- Zustand
- New
- Einband
- Hardcover
- Sprache
- Englisch
- ISBN-10
- 1797211951
- ISBN-13
- 9781797211954
- Abmessungen
- 2.3 x 26 x 19.2
75 vegan recipes for meat alternatives and tasty dishes from cult favorite vegan butcher shop The Herbivorous Butcher.
Think of any go-to American meat-focused cookbook. Now, imagine it vegan. From the Guamanian brother-sister duo behind the acclaimed and beloved vegan butcher shop, The Herbivorous Butcher, here are 75 innovative recipes for plant-based meats and standout vegan dishes. These are butcher shop classics (but so much healthier) such as Pork Chops, Ground Beef, and Chicken Cutlets that taste and chew as good as the real thing—perfect for vegans as well as anyone who wants to eat less meat.
Use these base recipes (or store-bought substitutes) to prepare super-tasty, hearty dishes that are—yep—totally vegan: Cherry-Glazed Rib Rack, Nashville Hot Popcorn Chicken, Kale's Very Fine Lasagna, BLT Couscous Crust Quiche, and more. With a chapter on bases, butters, and sauces that will elevate your vegan dishes, plus beautiful photography and entertaining stories, this book is a glimpse of the future—and the future tastes delicious.
AUTHORS WITH SERIOUS KNOW-HOW: Siblings Aubry and Kale Walch opened The Herbivorous Butcher in 2016, which quickly gained a cult following in their local Minneapolis and beyond. Their products are now sold in regional Whole Foods locations, and they ship a wide range of products to all 50 states and Puerto Rico. Their fans have been ardently asking for their recipes—and here they are, for the first time, in this book.
EAT LESS MEAT: Whether for health, political, or environmental convictions, more and more people are eating less meat and embracing alternative proteins. The Herbivorous Butcher Cookbook offers achievable recipes for making meat substitutes at home, as well as recipes for delicious dishes using those homemade meat substitutes (or store-bought substitutes if you’re in a pinch!).
RECIPES MADE AT HOME FROM REAL INGREDIENTS: These recipes were originally developed in home kitchens by home cooks using widely available ingredients, such as vital wheat protein and soy.
Perfect for:
Think of any go-to American meat-focused cookbook. Now, imagine it vegan. From the Guamanian brother-sister duo behind the acclaimed and beloved vegan butcher shop, The Herbivorous Butcher, here are 75 innovative recipes for plant-based meats and standout vegan dishes. These are butcher shop classics (but so much healthier) such as Pork Chops, Ground Beef, and Chicken Cutlets that taste and chew as good as the real thing—perfect for vegans as well as anyone who wants to eat less meat.
Use these base recipes (or store-bought substitutes) to prepare super-tasty, hearty dishes that are—yep—totally vegan: Cherry-Glazed Rib Rack, Nashville Hot Popcorn Chicken, Kale's Very Fine Lasagna, BLT Couscous Crust Quiche, and more. With a chapter on bases, butters, and sauces that will elevate your vegan dishes, plus beautiful photography and entertaining stories, this book is a glimpse of the future—and the future tastes delicious.
AUTHORS WITH SERIOUS KNOW-HOW: Siblings Aubry and Kale Walch opened The Herbivorous Butcher in 2016, which quickly gained a cult following in their local Minneapolis and beyond. Their products are now sold in regional Whole Foods locations, and they ship a wide range of products to all 50 states and Puerto Rico. Their fans have been ardently asking for their recipes—and here they are, for the first time, in this book.
EAT LESS MEAT: Whether for health, political, or environmental convictions, more and more people are eating less meat and embracing alternative proteins. The Herbivorous Butcher Cookbook offers achievable recipes for making meat substitutes at home, as well as recipes for delicious dishes using those homemade meat substitutes (or store-bought substitutes if you’re in a pinch!).
RECIPES MADE AT HOME FROM REAL INGREDIENTS: These recipes were originally developed in home kitchens by home cooks using widely available ingredients, such as vital wheat protein and soy.
Perfect for:
- Vegans, vegetarians, and those looking to consume less meat
- Environmentalists
- Fans of The Herbivorous Butcher shop and products
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Über die Autorin bzw. den Autor
Sister and brother duo Aubry and Kale Walch have spent the last several years perfecting The Herbivorous Butcher's deliciously deceiving meat-free meats. Aubry has spent over a decade creating meat-free alternatives for many of the foods that she grew up with on Guam, a place where each meal consisted of at least two different kinds of meat or seafood.
After years of watching Aubry thrive, Kale Walch followed suit and became vegan. Over the past few years, he has developed a keen sense for the many ingredients and methods that go into making the most flavorful, nutritious, and satisfying meat alternatives. Together they opened The Herbivorous Butcher in 2016 in Minneapolis. The Herbivorous Butcher Cookbook is their first book.
After years of watching Aubry thrive, Kale Walch followed suit and became vegan. Over the past few years, he has developed a keen sense for the many ingredients and methods that go into making the most flavorful, nutritious, and satisfying meat alternatives. Together they opened The Herbivorous Butcher in 2016 in Minneapolis. The Herbivorous Butcher Cookbook is their first book.
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