Routledge studies in food, society and the environment - 9781032765372 - plant-forward cuisine: basic concepts and practical applications di mouritsen, ole g.; styrbæk, klavs; johansen, mariela (26 risultati)
Plant-forward Cuisine : Basic Concepts and Practical Applications
Mouritsen, Ole G.; Styrbaek, Klavs; Johansen, Mariela; Mouritsen, Jonas Drotner
Lingua: Inglese
Editore: Routledge, 2024
Serie: Libro 56 di 57 - Routledge Studies in Food, Society and the Environment
- Brossura
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Condizione: As New. Unread book in perfect condition. Mouritsen, Jonas Drotner (illustratore).
Plant-forward Cuisine : Basic Concepts and Practical Applications
Mouritsen, Ole G.; Styrbaek, Klavs; Johansen, Mariela; Mouritsen, Jonas Drotner
Lingua: Inglese
Editore: Routledge, 2024
Serie: Libro 56 di 57 - Routledge Studies in Food, Society and the Environment
- Brossura
Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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Condizione: New. Mouritsen, Jonas Drotner (illustratore).
Lingua: Inglese
Editore: Taylor and Francis, 2024
Serie: Libro 56 di 57 - Routledge Studies in Food, Society and the Environment
- Brossura
Da: PBShop.store US, Wood Dale, IL, U.S.A.PBShop.store US
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PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000. Mouritsen, Jonas Drotner (illustratore).
Lingua: Inglese
Editore: Taylor and Francis, 2024
Serie: Libro 56 di 57 - Routledge Studies in Food, Society and the Environment
- Brossura
Da: PBShop.store UK, Fairford, GLOS, Regno UnitoPBShop.store UK
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PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000. Mouritsen, Jonas Drotner (illustratore).
Lingua: Inglese
Editore: Taylor & Francis Ltd, London, 2024
Serie: Libro 56 di 57 - Routledge Studies in Food, Society and the Environment
- Brossura
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Paperback. Condizione: new. Paperback. Plant-Forward Cuisine is a beautifully illustrated book that promotes the environmental and health benefits of a plant-forward diet and will inspire readers with a range of exciting recipes.The book addresses the urgent need to make changes to those culinary cultures where animal-sourced pr…oteins play a central role. To ensure that there is enough food for a growing world population, to lessen the burden on the environment, and to promote healthier, sustainable eating patterns, it is crucial to transition to a diet that focuses primarily on plants as the key ingredients. Yet, many people dislike the taste of plants because of their texture and lack of sweetness and umami. Luckily, the book provides a solution to these challenges. It offers key scientific descriptions of the physical characteristics of plants, mushrooms, algae, and fungi and their nutritional components, along with information about creation of texture and flavour. Armed with this knowledge, the recipes then provide tips and tricks for transforming plants into delicious meals with pleasing textures and flavours. The authors stress that it is not necessary to embrace a fully vegetarian or vegan diet. Rather, they suggest that taking a flexitarian approach, which incorporates small quantities of animal products to elicit umami, may be a more viable and lasting solution for people at large. Throughout the text readers will find interesting narratives about various aspects of green gastronomy around the world. The book concludes with two helpful reference sections: a glossary of main ingredients used in the recipes and a compilation of ingredients that can be used to add taste and aroma.This book will be of great interest to those concerned with building a sustainable food system, and it will serve as a practical guide for those seeking to transition to plant-rich diets without compromising their taste experience and enjoyment of food. Plant-Forward Cuisine promotes the environmental and health benefits of a plant-forward diet and will inspire readers with a range of exciting recipes. It appeals to those interested in sustainable food systems and serves as a practical guide for transitioning to plant-rich diets without compromising on taste experience. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Mouritsen, Jonas Drotner (illustratore).
Plant-forward Cuisine : Basic Concepts and Practical Applications
Mouritsen, Ole G.; Styrbaek, Klavs; Johansen, Mariela; Mouritsen, Jonas Drotner
Lingua: Inglese
Editore: Routledge, 2024
Serie: Libro 56 di 57 - Routledge Studies in Food, Society and the Environment
- Brossura
Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
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Condizione: New. Mouritsen, Jonas Drotner (illustratore).
Lingua: Inglese
Editore: Routledge, 2024
Serie: Libro 56 di 57 - Routledge Studies in Food, Society and the Environment
- Brossura
Da: Majestic Books, Hounslow, Regno UnitoMajestic Books
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Condizione: New. Mouritsen, Jonas Drotner (illustratore).
Lingua: Inglese
Editore: Routledge, 2024
Serie: Libro 56 di 57 - Routledge Studies in Food, Society and the Environment
- Brossura
Da: Russell Books, Victoria, BC, CanadaRussell Books
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paperback. Condizione: New. Special order direct from the distributor. Mouritsen, Jonas Drotner (illustratore).
Lingua: Inglese
Editore: Taylor and Francis Ltd, GB, 2024
Serie: Libro 56 di 57 - Routledge Studies in Food, Society and the Environment
- Brossura
Da: Rarewaves.com USA, London, LONDO, Regno UnitoRarewaves.com USA
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Paperback. Condizione: New. Plant-Forward Cuisine is a beautifully illustrated book that promotes the environmental and health benefits of a plant-forward diet and will inspire readers with a range of exciting recipes.The book addresses the urgent need to make changes to those culinary cultures where animal-sourced proteins play… a central role. To ensure that there is enough food for a growing world population, to lessen the burden on the environment, and to promote healthier, sustainable eating patterns, it is crucial to transition to a diet that focuses primarily on plants as the key ingredients. Yet, many people dislike the taste of plants because of their texture and lack of sweetness and umami. Luckily, the book provides a solution to these challenges. It offers key scientific descriptions of the physical characteristics of plants, mushrooms, algae, and fungi and their nutritional components, along with information about creation of texture and flavour. Armed with this knowledge, the recipes then provide tips and tricks for transforming plants into delicious meals with pleasing textures and flavours. The authors stress that it is not necessary to embrace a fully vegetarian or vegan diet. Rather, they suggest that taking a flexitarian approach, which incorporates small quantities of animal products to elicit umami, may be a more viable and lasting solution for people at large. Throughout the text readers will find interesting narratives about various aspects of green gastronomy around the world. The book concludes with two helpful reference sections: a glossary of main ingredients used in the recipes and a compilation of ingredients that can be used to add taste and aroma.This book will be of great interest to those concerned with building a sustainable food system, and it will serve as a practical guide for those seeking to transition to plant-rich diets without compromising their taste experience and enjoyment of food. Mouritsen, Jonas Drotner (illustratore).
Plant-Forward Cuisine: Basic Concepts and Practical Applications (Routledge Studies in Food, Society and the Environment)
Mouritsen, Ole G. Ole G. Mouritsen, Klavs Styrb�k, Mariela Johansen,
Lingua: Inglese
Editore: Routledge, 2024
Serie: Libro 56 di 57 - Routledge Studies in Food, Society and the Environment
- Brossura
Da: Chiron Media, Wallingford, Regno UnitoChiron Media
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paperback. Condizione: New. Mouritsen, Jonas Drotner (illustratore).
Lingua: Inglese
Editore: Taylor and Francis Ltd, GB, 2024
Serie: Libro 56 di 57 - Routledge Studies in Food, Society and the Environment
- Brossura
Da: Rarewaves USA, HEBRON, KY, U.S.A.Rarewaves USA
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Paperback. Condizione: New. Plant-Forward Cuisine is a beautifully illustrated book that promotes the environmental and health benefits of a plant-forward diet and will inspire readers with a range of exciting recipes.The book addresses the urgent need to make changes to those culinary cultures where animal-sourced proteins play… a central role. To ensure that there is enough food for a growing world population, to lessen the burden on the environment, and to promote healthier, sustainable eating patterns, it is crucial to transition to a diet that focuses primarily on plants as the key ingredients. Yet, many people dislike the taste of plants because of their texture and lack of sweetness and umami. Luckily, the book provides a solution to these challenges. It offers key scientific descriptions of the physical characteristics of plants, mushrooms, algae, and fungi and their nutritional components, along with information about creation of texture and flavour. Armed with this knowledge, the recipes then provide tips and tricks for transforming plants into delicious meals with pleasing textures and flavours. The authors stress that it is not necessary to embrace a fully vegetarian or vegan diet. Rather, they suggest that taking a flexitarian approach, which incorporates small quantities of animal products to elicit umami, may be a more viable and lasting solution for people at large. Throughout the text readers will find interesting narratives about various aspects of green gastronomy around the world. The book concludes with two helpful reference sections: a glossary of main ingredients used in the recipes and a compilation of ingredients that can be used to add taste and aroma.This book will be of great interest to those concerned with building a sustainable food system, and it will serve as a practical guide for those seeking to transition to plant-rich diets without compromising their taste experience and enjoyment of food. Mouritsen, Jonas Drotner (illustratore).
Lingua: Inglese
Editore: Routledge, 2024
Serie: Libro 56 di 57 - Routledge Studies in Food, Society and the Environment
- Brossura
Da: Ria Christie Collections, Uxbridge, Regno UnitoRia Christie Collections
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Condizione: New. In. Mouritsen, Jonas Drotner (illustratore).
Plant-forward Cuisine : Basic Concepts and Practical Applications
Mouritsen, Ole G.; Styrbaek, Klavs; Johansen, Mariela; Mouritsen, Jonas Drotner
Lingua: Inglese
Editore: Routledge, 2024
Serie: Libro 56 di 57 - Routledge Studies in Food, Society and the Environment
- Brossura
Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
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Condizione: As New. Unread book in perfect condition. Mouritsen, Jonas Drotner (illustratore).
Lingua: Inglese
Editore: Routledge, 2024
Serie: Libro 56 di 57 - Routledge Studies in Food, Society and the Environment
- Brossura
Da: Revaluation Books, Exeter, Regno UnitoRevaluation Books
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Paperback. Condizione: Brand New. 280 pages. 11.00x8.25x0.75 inches. In Stock. Mouritsen, Jonas Drotner (illustratore).
Lingua: Inglese
Editore: Taylor & Francis Ltd, 2024
Serie: Libro 56 di 57 - Routledge Studies in Food, Society and the Environment
- Brossura
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Paperback / softback. Condizione: New. New copy - Usually dispatched within 4 working days. Mouritsen, Jonas Drotner (illustratore).
Lingua: Inglese
Editore: Routledge, 2024
Serie: Libro 56 di 57 - Routledge Studies in Food, Society and the Environment
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Condizione: New. Mouritsen, Jonas Drotner (illustratore).
Lingua: Inglese
Editore: Routledge, 2024
Serie: Libro 56 di 57 - Routledge Studies in Food, Society and the Environment
- Brossura
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Condizione: New. Mouritsen, Jonas Drotner (illustratore).
Lingua: Inglese
Editore: Routledge, 2024
Serie: Libro 56 di 57 - Routledge Studies in Food, Society and the Environment
- Brossura
Da: Biblios, frankfurt am main, HESSE, GermaniaBiblios
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Condizione: New. Mouritsen, Jonas Drotner (illustratore).
Lingua: Inglese
Editore: Routledge, 2024
Serie: Libro 56 di 57 - Routledge Studies in Food, Society and the Environment
- Brossura
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Condizione: New. Mouritsen, Jonas Drotner (illustratore).
Lingua: Inglese
Editore: Routledge, 2024
Serie: Libro 56 di 57 - Routledge Studies in Food, Society and the Environment
- Brossura
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Condizione: NEW. Mouritsen, Jonas Drotner (illustratore).
Lingua: Inglese
Editore: Routledge, 2024
Serie: Libro 56 di 57 - Routledge Studies in Food, Society and the Environment
- Brossura
Da: Revaluation Books, Exeter, Regno UnitoRevaluation Books
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Paperback. Condizione: Brand New. 280 pages. 11.00x8.25x0.75 inches. In Stock. Mouritsen, Jonas Drotner (illustratore).
Lingua: Inglese
Editore: Taylor & Francis Ltd Dez 2024, 2024
Serie: Libro 56 di 57 - Routledge Studies in Food, Society and the Environment
- Brossura
Da: AHA-BUCH GmbH, Einbeck, GermaniaAHA-BUCH GmbH
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Taschenbuch. Condizione: Neu. Neuware - Plant-Forward Cuisine is a beautifully illustrated book that promotes the environmental and health benefits of a plant-forward diet and will inspire readers with a range of exciting recipes.The book addresses the urgent need to make changes to those culinary cultures where animal-sourced p…roteins play a central role. To ensure that there is enough food for a growing world population, to lessen the burden on the environment, and to promote healthier, sustainable eating patterns, it is crucial to transition to a diet that focuses primarily on plants as the key ingredients. Yet, many people dislike the taste of plants because of their texture and lack of sweetness and umami. Luckily, the book provides a solution to these challenges. It offers key scientific descriptions of the physical characteristics of plants, mushrooms, algae, and fungi and their nutritional components, along with information about creation of texture and flavour. Armed with this knowledge, the recipes then provide tips and tricks for transforming plants into delicious meals with pleasing textures and flavours. The authors stress that it is not necessary to embrace a fully vegetarian or vegan diet. Rather, they suggest that taking a flexitarian approach, which incorporates small quantities of animal products to elicit umami, may be a more viable and lasting solution for people at large. Throughout the text readers will find interesting narratives about various aspects of green gastronomy around the world. The book concludes with two helpful reference sections: a glossary of main ingredients used in the recipes and a compilation of ingredients that can be used to add taste and aroma.This book will be of great interest to those concerned with building a sustainable food system, and it will serve as a practical guide for those seeking to transition to plant-rich diets without compromising their taste experience and enjoyment of food. Mouritsen, Jonas Drotner (illustratore).
Lingua: Inglese
Editore: Taylor & Francis, 2024
Serie: Libro 56 di 57 - Routledge Studies in Food, Society and the Environment
- Brossura
Da: moluna, Greven, Germaniamoluna
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Condizione: New. Ole G. Mouritsen is a research scientist and Emeritus Professor of gastrophysics and culinary food innovation at the University of Copenhagen, Denmark. He is the President of the Danish Gastronomical Academy and Founder and past Director of the Na. Mouritsen, Jonas Drotner (illustratore).
Lingua: Inglese
Editore: Taylor and Francis Ltd, GB, 2024
Serie: Libro 56 di 57 - Routledge Studies in Food, Society and the Environment
- Brossura
Da: Rarewaves USA United, HEBRON, KY, U.S.A.Rarewaves USA United
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 75,58
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Paperback. Condizione: New. Plant-Forward Cuisine is a beautifully illustrated book that promotes the environmental and health benefits of a plant-forward diet and will inspire readers with a range of exciting recipes.The book addresses the urgent need to make changes to those culinary cultures where animal-sourced proteins play… a central role. To ensure that there is enough food for a growing world population, to lessen the burden on the environment, and to promote healthier, sustainable eating patterns, it is crucial to transition to a diet that focuses primarily on plants as the key ingredients. Yet, many people dislike the taste of plants because of their texture and lack of sweetness and umami. Luckily, the book provides a solution to these challenges. It offers key scientific descriptions of the physical characteristics of plants, mushrooms, algae, and fungi and their nutritional components, along with information about creation of texture and flavour. Armed with this knowledge, the recipes then provide tips and tricks for transforming plants into delicious meals with pleasing textures and flavours. The authors stress that it is not necessary to embrace a fully vegetarian or vegan diet. Rather, they suggest that taking a flexitarian approach, which incorporates small quantities of animal products to elicit umami, may be a more viable and lasting solution for people at large. Throughout the text readers will find interesting narratives about various aspects of green gastronomy around the world. The book concludes with two helpful reference sections: a glossary of main ingredients used in the recipes and a compilation of ingredients that can be used to add taste and aroma.This book will be of great interest to those concerned with building a sustainable food system, and it will serve as a practical guide for those seeking to transition to plant-rich diets without compromising their taste experience and enjoyment of food. Mouritsen, Jonas Drotner (illustratore).
Lingua: Inglese
Editore: Taylor & Francis Ltd, London, 2024
Serie: Libro 56 di 57 - Routledge Studies in Food, Society and the Environment
- Brossura
Da: AussieBookSeller, Truganina, VIC, AustraliaAussieBookSeller
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EUR 31,86 spedizioneSpedito da Australia a U.S.A.Quantità: 1 disponibili
Paperback. Condizione: new. Paperback. Plant-Forward Cuisine is a beautifully illustrated book that promotes the environmental and health benefits of a plant-forward diet and will inspire readers with a range of exciting recipes.The book addresses the urgent need to make changes to those culinary cultures where animal-sourced pr…oteins play a central role. To ensure that there is enough food for a growing world population, to lessen the burden on the environment, and to promote healthier, sustainable eating patterns, it is crucial to transition to a diet that focuses primarily on plants as the key ingredients. Yet, many people dislike the taste of plants because of their texture and lack of sweetness and umami. Luckily, the book provides a solution to these challenges. It offers key scientific descriptions of the physical characteristics of plants, mushrooms, algae, and fungi and their nutritional components, along with information about creation of texture and flavour. Armed with this knowledge, the recipes then provide tips and tricks for transforming plants into delicious meals with pleasing textures and flavours. The authors stress that it is not necessary to embrace a fully vegetarian or vegan diet. Rather, they suggest that taking a flexitarian approach, which incorporates small quantities of animal products to elicit umami, may be a more viable and lasting solution for people at large. Throughout the text readers will find interesting narratives about various aspects of green gastronomy around the world. The book concludes with two helpful reference sections: a glossary of main ingredients used in the recipes and a compilation of ingredients that can be used to add taste and aroma.This book will be of great interest to those concerned with building a sustainable food system, and it will serve as a practical guide for those seeking to transition to plant-rich diets without compromising their taste experience and enjoyment of food. Plant-Forward Cuisine promotes the environmental and health benefits of a plant-forward diet and will inspire readers with a range of exciting recipes. It appeals to those interested in sustainable food systems and serves as a practical guide for transitioning to plant-rich diets without compromising on taste experience. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. Mouritsen, Jonas Drotner (illustratore).
Lingua: Inglese
Editore: Taylor and Francis Ltd, GB, 2024
Serie: Libro 56 di 57 - Routledge Studies in Food, Society and the Environment
- Brossura
Da: Rarewaves.com UK, London, Regno UnitoRarewaves.com UK
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 70,64
EUR 75,65 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 3 disponibili
Paperback. Condizione: New. Plant-Forward Cuisine is a beautifully illustrated book that promotes the environmental and health benefits of a plant-forward diet and will inspire readers with a range of exciting recipes.The book addresses the urgent need to make changes to those culinary cultures where animal-sourced proteins play… a central role. To ensure that there is enough food for a growing world population, to lessen the burden on the environment, and to promote healthier, sustainable eating patterns, it is crucial to transition to a diet that focuses primarily on plants as the key ingredients. Yet, many people dislike the taste of plants because of their texture and lack of sweetness and umami. Luckily, the book provides a solution to these challenges. It offers key scientific descriptions of the physical characteristics of plants, mushrooms, algae, and fungi and their nutritional components, along with information about creation of texture and flavour. Armed with this knowledge, the recipes then provide tips and tricks for transforming plants into delicious meals with pleasing textures and flavours. The authors stress that it is not necessary to embrace a fully vegetarian or vegan diet. Rather, they suggest that taking a flexitarian approach, which incorporates small quantities of animal products to elicit umami, may be a more viable and lasting solution for people at large. Throughout the text readers will find interesting narratives about various aspects of green gastronomy around the world. The book concludes with two helpful reference sections: a glossary of main ingredients used in the recipes and a compilation of ingredients that can be used to add taste and aroma.This book will be of great interest to those concerned with building a sustainable food system, and it will serve as a practical guide for those seeking to transition to plant-rich diets without compromising their taste experience and enjoyment of food. Mouritsen, Jonas Drotner (illustratore).
