245 10 |a Plant-forward cuisine : |b basic concepts and practical applications / |c Ole G. Mouritsen, Klavs Styrb忙k, Mariela Johansen ; photography and design Jonas Drotner Mouritsen.

260 __ |a Abingdon, Oxon ; |a New York, NY : |b Routledge, Taylor & Francis Group, |c 2025.

520 __ |a "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"-- |c Provided by publisher.