Plant-forward cuisine : basic concepts and practical applications

Ole G. Mouritsen, Klavs Styrbæk, Mariela Johansen ; photography and design Jonas Drotner Mouritsen

1. Green Cuisine 12. Toward a plant-foward diet3. Toward a planet-friedly diet4. The building blocks of green cuisine5. Understanding the taste experience 6. Green cuisine comes in many colours7. Adding taste and texture8. The nutritional underpinnings of green cuisine9. Organic and conventional farming10. Final Words11. A glossary of the main plant ingredients from A to Z12. The Flavour Accelerators13. Recipes

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Year of publication:	2025
Authors:	Mouritsen, Ole G. ; Styrbæk, Klavs ; Johansen, Mariela
Other Persons:	Mouritsen, Jonas Drotner (photographer)
Publisher:	London : Routledge

Extent:	1 online resource (xiv, 284 pages)
Series:	Routledge Studies in Food, Society and the Environment
Type of publication:	Book / Working Paper
Language:	English
ISBN:	978-1-003-47895-9 ; 1-003-47895-6 ; 978-1-040-26465-2 ; 1-040-26465-4 ; 978-1-040-26462-1 ; 1-040-26462-X ; 978-1-032-76537-2 ; 978-1-032-76539-6
Other identifiers:	10.4324/9781003478959 [DOI]
Source:	ECONIS - Online Catalogue of the ZBW

Persistent link: https://www.econbiz.de/10015186742