Description

Book Synopsis

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 recip

PlantForward Cuisine

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    A Paperback by Ole G. Mouritsen

    £39.99

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    Order before 4pm today for delivery by Fri 13 Nov 2026.

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      Book details

      Publisher Taylor & Francis
      Published 12/30/2024 12:00:00 AM
      ISBN-13 9781032765372
      978-1032765372
      ISBN-10 1032765372
      Also in:
      Cultural studies: food and society

      Description

      Book Synopsis

      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 recip

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