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Vegetarian

  • ISBN: 978-1-77050-097-6
    Dimesions: 8 x 10
    Page Count: 208
    Binding: Paperback with flaps

    The Vegetarian's Complete Quinoa Cookbook

    AVAILABLE AUGUST 2012 Quinoa. Healthy, tasty, versatile--a plant that's a complete protein source--what more can vegetarians (or anyone) ask for in a food? Pronounced keen-wa, quinoa comes originally from South America, where the Incas, who domesticated it, called it the "mother of all grains." But while it looks like a... Read More

  • ISBN: 978-1-77050-021-1
    Dimesions: 8.5 x 11
    Page Count: 288
    Binding: Paperback with flaps
    Features: 135 recipes, colour throughout, index

    Everyday Flexitarian

    Recipes for Vegetarians & Meat Lovers Alike
    More and more people are choosing to eat less meat. It is estimated that 30 to 40 percent of the population of the United States and Canada is flexitarian. But what is a flexitarian? Is it a vegetarian who occasionally eats meat, or is it a "mindful meat eater" who... Read More

  • ISBN: 1-55285-903-7; 978-1-55285-903-2
    Dimesions: 8 x 9
    Page Count: 224
    Binding: Paperback with flaps

    V Cuisine

    The Art of New Vegan Cooking
    The health and taste benefits of a meatless diet come together in V Cuisine by Angeline Linardis: Imaginative vegetarian cuisine that is quick, easy and delicious. Written in an upbeat, informal style, the book's infectious excitement will propel even novice chefs into the kitchen. The creative selection of ingredients and the... Read More

  • ISBN: 1-55285-903-7; 978-1-55285-903-2
    Dimesions: 8 x 9
    Page Count: 224
    Binding: Paperback

    V Cuisine

    The Art of New Vegan Cooking
    Celebrated vegan/vegetarian chef and food educator Angeline Linardis is passionate about flavorful cuisine. The health benefits of a meatless diet and the taste benefits of care, creativity and a flair for flavor come together in her first cookbook V Cuisine.   Written with upbeat, informal language Linardis' V Cuisine infectious excitement will propel even the most novice chefs into the... Read More