Plant-Forward Cuisine: Basic Concepts and Practical Applications (Routledge Studies in Food, Society and the Environment)
by Ole G. Mouritsen, Klavs Styrbæk, Mariela Johansen
Plant-Forward Cuisine: Basic Concepts and Practical Applications offers an accessible introduction to plant-forward cooking and its wider significance. Combining foundational ideas with practical applications, the book explores cuisine in relation to food, society, and the environment, making it a useful resource for culinary and interdisciplinary study.
About This Book
Plant-Forward Cuisine: Basic Concepts and Practical Applications introduces the principles and practice of plant-forward cooking.
Written by Ole G. Mouritsen, Klavs Styrbæk, and Mariela Johansen, the book connects culinary approaches with broader questions about food, society, and the environment.
Its focus on basic concepts and practical applications makes it a useful resource for readers seeking an informed overview of plant-forward cuisine.
Published as part of the Routledge Studies in Food, Society and the Environment series, this book places culinary practice within a wider interdisciplinary context.
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