Almost Meatless

Recipes That Are Better for Your Health and the Planet

By Joy Manning; Tara Mataraza Desmond
(Ten Speed Press, Paperback, 9781580089616, 160pp.)

Publication Date: April 2009

List Price: $22.50*
* Individual store prices may vary.
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Description

A Little Meat Can Go a Long Way

We all know that eating less meat is healthier, cheaper, and more environmentally friendly, but how do we cut back without sacrificing flavor or resorting to a carb-heavy diet?

For today’s health-, budget-, and eco-conscious omnivores, Almost Meatless offers ingenious ideas for creating delicious, nutritionally balanced meals in which meat is an enhancement rather than the centerpiece. From all-American comfort food to global favorites, you’ll find more than 60 satisfying, easy-to-prepare main dish recipes that go light on the meat, including:

Beefed-Up Bean Chili
Eggplant and Chicken Puttanesca Stacks
Shrimp and Slow-Roasted Tomato Risotto
Sweet Potato Chorizo Mole
Tofu-Turkey Sloppy Joes


Almost Meatless also presents guidelines for buying poultry, meat, seafood, and other animal products responsibly, to ensure the best quality, flavor, and value. No matter what your reasons are for reducing your meat consumption, you’ll discover versatile cooking solutions that maximize flavor while minimizing your grocery bill.


 




About the Author





Praise For Almost Meatless

“Meals that are both tasty and filling without having a slab of meat as the overbearing star ingredient”
—Publisher’s Weekly
 
“The authors of the new book Almost Meatless make a satisfying case for eating less meat and more vegetables and grains...The resulting dishes are healthier, less expensive and beautifully balanced.”
—Chicago Sun Times
 
“The recipes look good enough for carnivores to enjoy as well”
—Tampa Tribune
 
“This way of eating makes sense not just for saving money, but, as the authors say in the subtitle, for the planet.”
—Newsday
 
“Show[s] that a less meatcentric diet than the typical American one can still be satisfying and delicious”
—Library Journal
 
“Filled with recipes that use only a small amount of meat in each dish, a flavorful accent rather than the star of the show”
—Boston Globe

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