Plant-Forward Cuisine: Basic Concepts and Practical Applications (Routledge Studies in Food, Society and the Environment)
by Ole G. Mouritsen, Klavs Styrbæk, Mariela Johansen
A comprehensive introduction to plant-forward cuisine, covering basic concepts and practical applications in food, society, and the environment.
About This Book
This book presents the foundational principles of plant-forward cuisine.
It examines practical applications within contemporary food systems.
The work connects culinary practices to broader societal and environmental contexts.
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