MARC record from Internet Archive

LEADER: 03710cam 2200517Ii 4500
001 ocn922992359
003 OCoLC
005 20220816190858.0
008 151007s2015 enka 001 0 eng d
006 m d
007 ta
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019 $a903634558$a973532705$a973650421$a979257741$a1016103858$a1018122928$a1048028825$a1099757112
020 $a9781848992658
020 $a1848992653
035 $a(OCoLC)922992359$z(OCoLC)903634558$z(OCoLC)973532705$z(OCoLC)973650421$z(OCoLC)979257741$z(OCoLC)1016103858$z(OCoLC)1018122928$z(OCoLC)1048028825$z(OCoLC)1099757112
050 4 $aTX837$b.G67333 2015
082 04 $a641.5/636$223
100 1 $aGraimes, Nicola,$eauthor.
245 14 $aThe part-time vegetarian :$bflexible recipes to go (nearly) meat-free /$cNicola Graimes.
264 1 $aLondon :$bNourish,$c2015.
300 $a224 pages :$bcolor illustrations ;$c26 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
500 $aIncludes index.
520 $aThe common link between vegetarians and part-time vegetarians (flexitarians) is that they like to base their meals on vegetables. Whether this is for health, economic or moral reasons (or a combination of all three), the fact is a flexitarian diet - one that is largely vegetarian but occasionally includes poultry, meat and seafood - is growing in popularity and is a long-term trend that cannot go ignored. Let's face it the flexitarian or semi-vegetarian diet is the way to go: meat and fish are becoming prohibitively expensive; our current consumption cannot be sustained in years to come; and the health benefits of a vegetarian diet are well documented. But while the number of vegetarians is significant, a study by the American Journal of Clinical Nutrition found that nearly two out of three vegetarians occasionally like to meat, chicken or fish. The Part-Time Vegetarian Cookbook shows just how delicious, adaptable and varied this way of eating can be. Rather than taking centre stage, meat or fish are not the main focus of the recipes, which value the often under-used and under-valued vegetables, grains, legumes, nuts, eggs and dairy foods. The recipes are not about taking something away, however, but adding a new dimension and consequently widening and extending the homecook's repertoire of dishes. Organised by meal type, The Part-Time Vegetarian Cookbook features chapters on Breakfasts & Brunches, Small Bites (snacks, lunches and light meals), Weekday Suppers, Weekend Cooking, Food for Sharing (entertaining, special occasion, celebrations and al fresco) and Something Sweet. The recipes are all vegetarian, but can easily be adjusted to suit non-vegetarians.
505 0 $aThe part-time vegetarian kitchen -- Breakfasts & brunches -- Light meals -- Weekday suppers -- Weekend cooking -- Food for sharing -- Planning ahead.
650 0 $aVegetarian cooking.
650 6 $aCuisine végétarienne.
650 7 $aVegetarian cooking.$2fast$0(OCoLC)fst01754701
655 2 $aCookbook
655 7 $acookbooks.$2aat
655 7 $aCookbooks.$2fast$0(OCoLC)fst01752725
655 7 $aCookbooks.$2lcgft
655 7 $aLivres de cuisine.$2rvmgf
938 $aBrodart$bBROD$n112162819
938 $aBaker and Taylor$bBTCP$nBK0016550012
938 $aYBP Library Services$bYANK$n12296994
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948 $hNO HOLDINGS IN IME - 57 OTHER HOLDINGS