Fish, Vegetable, Cheese and Chicken Cook Book
This book combines the expertise of its author with the specialist knowledge of four major food authorities - the Fresh Fruit and Vegetable Information Bureau, the National Dairy Council, the British Chicken Information Service and the Sea Fish Industry Authority. The book reflects the current culinary and nutritional interest in the idea of demivegetarianism. The dietary beliefs and practices that are the basis of demivegetarianism are being adopted by increasing numbers of people. The new devotees include those who are attracted to the idea of vegetarianism, but do not wish to renounce meat altogether; those who wish to cut out red meat from their diet; long-term vegetarians who want to include some fish and chicken in their diet and health-conscious food enthusiasts interested in low-fat food. This collection of recipes should appeal to those who care about good food and healthy eating and enjoy a mixed diet of vegetarian foods, fish and chicken. David Stott is also the author of "The Thirty-Minute Vegetarian" and "The Demiveg cookbook".
- Hardback | 192 pages
- 190 x 250mm | 856g
- 27 Oct 1988
- Bloomsbury Publishing PLC
- London, United Kingdom
- 12pp colour illustrations and line drawings