El gran libro de cocina vegana francesa

El gran libro de la cocina vegana francesa.

Vegan. A word that was almost unknown just a few years ago, but which today we come across in the daily press, magazines, television and radio programmes and on the labels of some food products. The vegan lifestyle, veganism, presented as a new trend or as a form of extremism, is finding its way more and more into our everyday lives, even though it remains a philosophy of life unfamiliar to many. And, unfortunately, the same is true of vegan cooking. Bland for some, full of unnatural ingredients and “fake” foods for others, not very nutritious, unappetising: the myths abound. Nothing could be further from the truth! Vegan cooking has unrivalled richness and creativity. The many renowned chefs driving it forward around the world prove this to us every day. Plant-based food has even been the trend in traditional gastronomy in recent years.

More than just a selection of recipes, the book offers information on the basic ingredients of vegan cooking (nuts, linseeds, chickpeas, avocado…) and focuses on new trends in sourcing vegan cheeses, creams and milks… A chapter written by Dr Jérôme Bernard-Pellet, a general practitioner specialising in plant-based nutrition and President of APSARES (the Association of Health Professionals for Responsible Eating), summarises the nutritional balance of a vegetarian diet: where to find protein, calcium, vitamin B12…, mistakes to avoid, at-risk groups… In total, more than 500 recipes for every occasion; from barbecues to lunches and dinners for special occasions, with a focus on desserts (vegan cheesecake, chocolate mousse…)