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Vegan Cooking
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Eva Batt was a vegan cookery pioneer and her book is the cornerstone of The Vegan Society, presenting an introduction to vegan cooking and eating for everyone contemplating a meat, fish and dairy-free diet. People are eating vegan for a wide range of reasons, especially the health benefits as the diet is naturally low in fat and very high in nutrition (You are 60 per cent less likely to get cancer if you're a vegan, compared to 40 per cent if you're a vegetarian). There are also no worries about intensively farmed meat or fish. This book includes a delicious range of new vegan favourites including fresh lemon and poppy seed cake; Morrocan roasted vegetables with orange zest; Thai-style stir-fried rice with tempeh, vegetables and peanut sauce.
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About the Author

Eva Batt worked hard for over 30 years to promote the Vegan diet. She put together this collection of recipes specially to help introduce people to eating without meat and dairy produce. The Vegan Society was formed in 1944 and now has a world wide membership. Through its head office, staff and local contacts and publications it helps members to practise a healthy diet and way of life.

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