潍坊科技学院图书馆书目检索系统

Online Public Access Catalogue

题名/责任者:

Plant-forward cuisine : basic concepts and practical applications / Ole G. Mouritsen, Klavs Styrb忙k, Mariela Johansen ; photography and design Jonas Drotner Mouritsen.

出版发行项:

Abingdon, Oxon ; New York, NY : Routledge, Taylor & Francis Group, 2025.

ISBN:

9781032765396

ISBN:

1032765399

ISBN:

9781032765372

ISBN:

1032765372

载体形态项:

xiii, 284 pages : color illustrations ; 29 cm.

丛编说明:

Routledge studies in food, society and environment

个人责任者:

Mouritsen, Ole G., author.

附加个人名称:

Styrb忙k, Klavs, author.

附加个人名称:

Johansen, Mariela, author.

附加个人名称:

Mouritsen, Jonas Drotner, photographer.

论题主题:

Vegan cooking.

论题主题:

Food-Analysis.

中图法分类号:

TS972.123

一般附注:

'Earthscan from Routledge' on title page.

书目附注:

Includes bibliographical references and index.

摘要附注:

"This beautifully illustrated book promotes the environmental and health benefits of a plant-forward diet and will inspire readers with a range of exciting recipes. The book is centered around a discussion of why so many people dislike the taste of plant-based ingredients and what changes can be made to help consumers move towards a more sustainable and healthy plant-based diet. The book explains the importance of engaging all five senses to make eating a multi-sensory experience, from taste to texture and visual appeal. The benefits and challenges of adopting a vegetarian or vegan diet are discussed and while the book focuses on helping people move towards a plant-based diet it also counsels that small quantities of meat and fish can be incorporated. Recipes provide tips and tricks for preparing green food, including plants, mushrooms and seaweeds, and discusses how we can transform these ingredients into delicious meals. Throughout the text the reader will be inspired by narratives about various aspects of green gastronomy in settings around the world. The book concludes with a helpful reference section that describes the raw ingredients used in the recipes, as well as their characteristic aromas and tastes and the various preparation methods. This book will be of great use to those interested in sustainability within the food system and culinary industry, and those seeking to transition to plant-based diets"--

豆瓣简介：