Linked Data Explorerhttp://worldcat.org/entity/work/id/2505818051
Roberto's new vegan cooking : 125 easy, delicious, and real food recipes
When Roberto Martin started cooking for Ellen DeGeneres and Portia de Rossi, they asked him to turn their favorite meaty dishes into delicious vegan feasts. Martin became known for his ℗₃fried chik'n" and other meat-free versions of popular carnivorous dishes. Using those basic recipes, tools, and tips as a foundation, his first cookbook was a major success. Now in his own kitchen, Martin's cooking has evolved, and the recipes in this second book step away from processed substitutes. Instead, they emphasize straightforward preparation of simple ingredients that result in light, crisp, delicious dishes that can be customized to suit any family's diverse palate.℗₃A perfect introduction to healthful, conscious cooking."⁰́₃ New York Times bestselling author Neal D. Barnard, MD, on Vegan Cooking for Carnivores
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- "New vegan cooking"@en
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- "When Roberto Martin started cooking for Ellen DeGeneres and Portia de Rossi, they asked him to turn their favorite meaty dishes into delicious vegan feasts. Martin became known for his ℗₃fried chik'n" and other meat-free versions of popular carnivorous dishes. Using those basic recipes, tools, and tips as a foundation, his first cookbook was a major success. Now in his own kitchen, Martin's cooking has evolved, and the recipes in this second book step away from processed substitutes. Instead, they emphasize straightforward preparation of simple ingredients that result in light, crisp, delicious dishes that can be customized to suit any family's diverse palate.℗₃A perfect introduction to healthful, conscious cooking."⁰́₃ New York Times bestselling author Neal D. Barnard, MD, on Vegan Cooking for Carnivores"@en
- ""When Roberto Martin started cooking for Ellen DeGeneres and Portia de Rossi, they asked him to turn their favorite meaty dishes into delicious vegan feasts. Martin became known for his "fried chik'n" and other meat-free versions of popular carnivorous dishes. Using those basic recipes, tools, and tips as a foundation, his first cookbook was a major success. Now in his own kitchen, Martin's cooking has evolved, and the recipes in this second book step away from processed substitutes. Instead, they emphasize straightforward preparation of simple ingredients that result in light, crisp, delicious dishes that can be customized to suit any family's diverse palate"--Provided by publisher."