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Plant-Forward Cuisine promotes the environmental and health benefits of a plant-forward diet and will inspire readers with a range of exciting recipes. It appeals to those interested in sustainable food systems and serves as a practical guide for transitioning to plant-rich diets without compromising on taste experience.
Inhaltsverzeichnis
1. Green Cuisine 2. Toward a plant-forward diet 3. Toward a planet-friendly diet 4. The building blocks of green cuisine 5. Understanding the taste experience 6. Green cuisine comes in many colours 7. Adding taste and texture 8. The nutritional underpinnings of green cuisine 9. Organic and conventional farming 10. Final Words 11. A glossary of the main plant ingredients from A to Z 12. The Flavour Accelerators 13. Recipes
Über den Autor / die Autorin
Ole G. Mouritsen is a research scientist and Emeritus Professor of gastrophysics and culinary food innovation at the University of Copenhagen, Denmark. He is the President of the Danish Gastronomical Academy and Founder and past Director of the National Danish Taste Centre, Taste for Life.
Klavs Styrbæk is a professional chef who owns and operates STYRBÆKS. He is the author of the award-winning cookbook
Mormors Mad (Grandmother's Food, 2006). He has twice been awarded an honours diploma for excellence in the culinary arts by the Danish Gastronomical Academy.
Mariela Johansen, who has Danish roots and an international background, lives in Canada. She has worked
with Ole and Klavs to translate and adapt several of their books for an English language readership, two of which have won regional Gourmand World Cookbook Awards in the translation category.
Zusammenfassung
Plant-Forward Cuisine promotes the environmental and health benefits of a plant-forward diet and will inspire readers with a range of exciting recipes. It appeals to those interested in sustainable food systems and serves as a practical guide for transitioning to plant-rich diets without compromising on taste experience.
