Books /Vegan Cooking: The Complete Guide

9798893660180

States Academic Press

English

2025

$ 155.95

The practice of abstaining from the use of animal products, such as meat, eggs and dairy products, is termed as veganism. The vegan philosophy rejects the commodity status of animals. A vegan diet is considered to prevent the onset of various diseases such as high blood pressure, obesity, type 2 diabetes and ischemic heart disease. There are various ingredients which are used in vegan cooking such as plant milk, soy, mayonnaise, egg replacements, etc. A vegan dish is generally higher in magnesium, dietary fiber, vitamin E, iron and vitamin C, and lower in saturated fats, cholesterol, vitamin D, zinc and calcium. This book is a valuable compilation of topics, ranging from the basic to the most complex recipes in the field of vegan cooking. It brings forth some of the most innovative concepts and elucidates the unexplored aspects of this field. This book will prove to be an essential guide for chefs and anyone else who is interested in vegan cooking.