Making Vegan Meat

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Cooking

Health

Mark Thompson

Mango

Language of origin

Publication date

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Trade Paperback
180 Pages

The Plant-Based Food Science Cookbook

Plant-Based Recipes For Meat Lovers That’ll Have You Doing A Double-Take A different type of cookbook for those looking to make the juicy burgers, sizzling BBQ ribs, and Fried Chicken all from the power of fruits and vegetables. Eating Healthy doesn’t have to be hard. And it certainly doesn’t have to be boring either. Foodie enthusiast, food scientist and Youtuber Mark “Saustache” is here to show you a multitude of vegan and vegetarian dishes that will satisfy your tastebuds and have your guests exclaiming, “Wait! That’s Vegan?” Easy, Creative, Plant-Based Recipes. From mouthwatering BBQ ribs made from mushrooms to Crispy Bacon from Bananas. Learn to have fun in the kitchen and step out of your comfort zone and into a deliciously, healthier plant-based lifestyle. Making Vegan Meat will Teach you fun and creative ways to create vegan meat from fruits and vegetables Challenge you to turn regular everyday foods into exciting vegan meals Inspire you to lead a plant-based lifestyle From Beginners to Experts. Making Vegan Meat is a staple cookbook in the kitchen where Home cooks, foodies, vegans, vegetarians, and even the vegan curious can find meaty plant-based recipes to entice their tastebuds. If you enjoyed plant-based cookbooks like Vegan for Everybody, Hot for Food Vegan Comfort Classics, or Fuss-Free Vegan, then you’ll love The Vegan Food Science Cookbook.

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Mark Thompson

Mark Thompson grew up an avowed AV nerd and food lover in Ohio, where he split his time in the kitchen between learning to cook and taking apart small kitchen appliances. He spent most of his career in I.T. before founding the Sauce Stache YouTube channel in 2016. His work combines his enthusiasm for technical deconstruction with a passion for creating accessible yet impressive plant-based dishes. Although not a trained chef, Mark's work combines equal parts classic technique, engaging banter, and molecular gastronomy to charm viewers and challenge them to cook outside their comfort zone. Vegan and vegetarian food doesn't have to be boring. Mark's innovative approach to treating recipe development like the weirdest, most fun science experiment in the world is proof that a plant-based diet truly can contain multitudes of delicious options.
Agence Schweiger

Agence Schweiger