A very comprehensive summary on vegan cooking (without any animal products): the participation of a doctor specializing in nutrition, more than 500 very illustrated recipes…

• A chapter written by Doctor Jérôme Bernard Pellet, sets out the main points of vegan nutritional balance: where to find proteins, calcium, vitamin B12... the mistakes to avoid, the populations at risk...

• More than a simple collection of recipes, the book offers information on the key ingredients of vegan cuisine (nuts, flax seeds, chickpeas, avocado, etc.) and emphasizes the new skills to acquire: making cheese plants, creams or vegan milks…

• In total more than 500 recipes for all situations, from barbecue to New Year's Eve, with a strong point on specific desserts (egg-free chocolate mousse, vegan cheese cake, etc.)

GOURMAND WORLD COOKBOOK AWARDS
The Gourmand World Cookbook Awards jury has chosen Vegan
as the best book of the year in the vegan cookbook category.

19x26cm

324 pages