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This collection presents more than 100 brand-new recipes for cakes,
loaves, biscuits, no-bake cakes, and savory baking--all free of
animal products. Enjoy the strawberry and almond sponge or a spiced
carrot and nut loaf, a plate of mincemeat muffins or pear and
ginger oaties. When something savory is called for, why not go for
the olive and oregano bread or the pepper and pesto buns. This is
the third in a series of cookbooks for the increasing number of
people who follow a meat-free and dairy-free diet.
Greek cooking offers a dazzling array of greens, beans, and other
vegetables-a vibrant, flavorful table that celebrates the seasons
and regional specialties like none other.
Brooks Headley's restaurant, Superiority Burger, gave the people what they never knew they wanted and incited a civilised vegetable revolution. The chef and his crew rewrote the rules of non-meat cookery. The Superiority Burger Cookbook introduces readers to vegetable cooking in a way that few vegetarian cookbooks have even attempted.
Japanese and vegetarian food expert Miyoko Nishimoto Schinner presents traditional dishes and regional specialties from Kyusju in the south to Hokkaido in the north. She draws from a long tradition of vegetarian cooking in Buddhist temples, as well as an abundance of vegetable- and legume-based dishes that can be found in traditional Japanese cuisine. For those dishes that are usually prepared with meat, fish, or fowl, Miyoko has created innovative substitutes utilizing tofu, seitan, and other vegetarian foods to create what is truly a unique vegan Japanese cookbook.
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