You Don't Need Meat. Dieser Artikel ist nicht verfügbar.
Sprache: Englisch
Verlag: Thomas Dunne Books, 2002
- Hardcover
- Gebraucht

Anbieter: ThriftBooks-Atlanta, AUSTELL, GA, USAThriftBooks-Atlanta
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Verkäufer:in bei ZVAB seit 24. März 2009
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Hardcover
Zustand: Gebraucht - Befriedigend
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Artikelbeschreibung des Verkäufers
Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.
Bestandsnummer des Verkäufers G031227761XI3N00
- Titel
- You Don't Need Meat
- Autor
- Peter Cox
- Verlag
- Thomas Dunne Books
- Erscheinungsjahr
- 2002
- Zustand
- Good
- Schutzumschlag
- No Jacket
- Einband
- Hardcover
- Sprache
- Englisch
- ISBN-10
- 031227761X
- ISBN-13
- 9780312277611
- Artikelgewicht
- 1,35 Pfund
The up-to-the minute latest news about meat-eating that our government and the
meat lobby does not want us to know:
--How likely is it that mad cow disease could happen here?
--What are the latest additives being added to our livestock feed?
--Why our our children being bombarded with hours of meat advertisements a day?
--How can your family gradually cut down your meat consumption?
--What do some researchers think that some Alzheimer's patients really have something else?
meat lobby does not want us to know:
--How likely is it that mad cow disease could happen here?
--What are the latest additives being added to our livestock feed?
--Why our our children being bombarded with hours of meat advertisements a day?
--How can your family gradually cut down your meat consumption?
--What do some researchers think that some Alzheimer's patients really have something else?
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Über die Autorin bzw. den Autor
Peter Cox has been a life-long campaigner for the meatless lifestyle and is a leading international expert. He lectures and appears regularly in the media, and was a guest on every leading television talk show when You Don't Need Meat was published in England. He was the first chief executive of the Vegetarian Society in England, and he co-authored the best-selling Linda McCartney's Home Cooking. He has countless followers among food writers and nutrition experts worldwide, many of whom were happy to contribute their insider knowledge to this book.
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