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Review
'This is the cookbook for our time.'--Mark Bittman, New York Times columnist and author of The Food Matters Cookbook
'This is a very clever concept and perfectly suited to the way many of us want to eat now.'--BBC Good Food
'A good read and an excellent kitchen guide.'--Delicious Magazine
'At last, a cookery book which shows how you can satisfy your principles and your palate at the same time.'--Christopher Hird, Executive producer of The End of the Line and Planeat
'Ever since the McCartneys Championed Meat Free Monday, the spotlight has been brighter on how much meat we eat and how badly this is affecting our environment. In Britain, we eat far more protein than we need, and not enough veg. Rachel de Thample s new book, Less Meat More Veg is full of recipes that redress the balance and is perfect for the almost vegetarian who can't resist the smell of bacon.'--Sunday Times Style Magazine
'The healthiest way to be a carnivore, says Rachel de Thample, is to eat small amounts of high-quality meat with lots of veg. And you don't have to give up burgers.'--The Times
'In her book, Less Meat More Veg, Rachel de Thample offers recipes for people who want to eat less meat without turning vegetarian. This well-researched book sets out to provide recipes that contain no more than 50g meat, fish, dairy or eggs per serving. There are some great tips and lots of interesting sections, including one on what to take on a picnic.'--Choice Magazine
'Book of the Week: The point of Less Meat More Veg is to carry on producing meaty meals making sure that a larger proportion of the food on offer is vegetable. De Thample s book is full of inspirational food, mostly on the cheap side and including a Mexican cold remedy in the form of Yucatan-style lime soup. Smoky rosemary rub, on a page with four other rubs, is a speedy way to jazz up the flavours in veg (and meat).'--Telegraph Magazine
'Hate to waste the leftover roast? Rachel de Thample's delicious recipes show that beefing up your meals with veg is good for you and your budget.'--Zest
'Book of the Month: Less Meat More Beg shows meals don't have to centre around meat, but can be made with smaller amounts. Author Rachel de Thample describes how to be inventive with leftovers as well as giving recipes where meat isn't the main ingredient, using ideas from cuisines such as Japanese. Worth buying if you'd like to cut down.' --BBC Olive
'This is a very clever concept and perfectly suited to the way many of us want to eat now.'--BBC Good Food
'A good read and an excellent kitchen guide.'--Delicious Magazine
'At last, a cookery book which shows how you can satisfy your principles and your palate at the same time.'--Christopher Hird, Executive producer of The End of the Line and Planeat
'Ever since the McCartneys Championed Meat Free Monday, the spotlight has been brighter on how much meat we eat and how badly this is affecting our environment. In Britain, we eat far more protein than we need, and not enough veg. Rachel de Thample s new book, Less Meat More Veg is full of recipes that redress the balance and is perfect for the almost vegetarian who can't resist the smell of bacon.'--Sunday Times Style Magazine
'The healthiest way to be a carnivore, says Rachel de Thample, is to eat small amounts of high-quality meat with lots of veg. And you don't have to give up burgers.'--The Times
'In her book, Less Meat More Veg, Rachel de Thample offers recipes for people who want to eat less meat without turning vegetarian. This well-researched book sets out to provide recipes that contain no more than 50g meat, fish, dairy or eggs per serving. There are some great tips and lots of interesting sections, including one on what to take on a picnic.'--Choice Magazine
'Book of the Week: The point of Less Meat More Veg is to carry on producing meaty meals making sure that a larger proportion of the food on offer is vegetable. De Thample s book is full of inspirational food, mostly on the cheap side and including a Mexican cold remedy in the form of Yucatan-style lime soup. Smoky rosemary rub, on a page with four other rubs, is a speedy way to jazz up the flavours in veg (and meat).'--Telegraph Magazine
'Hate to waste the leftover roast? Rachel de Thample's delicious recipes show that beefing up your meals with veg is good for you and your budget.'--Zest
'Book of the Month: Less Meat More Beg shows meals don't have to centre around meat, but can be made with smaller amounts. Author Rachel de Thample describes how to be inventive with leftovers as well as giving recipes where meat isn't the main ingredient, using ideas from cuisines such as Japanese. Worth buying if you'd like to cut down.' --BBC Olive
Product Description
Let's be clear: this is not a vegetarian cookbook. This book is about meat. We're all aware that cutting down on meat and dairy would significantly help reduce greenhouse gases, and in addition improve our health. But the majority of us do not want to give it up entirely. In 'Less Meat More Veg' Rachel de Thample shows how to make the most of the meat you do eat, spinning out a roast to last the week and using lesser known cuts of meat in imaginative ways. She provides 100 delicious recipes such as Beef Miso Ginger Soup, Mayan Gold Chilli, and Lamb Burger with Roast Aubergine and Pistachio Mayonnaise that she has created to persuade even the most hardened carnivore that eating less meat is a good thing. Each recipe contains the recommended 50g protein as well as half of your 5 fruit and veg a day.
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Customer Reviews
Most Helpful Customer Reviews
14 of 14 people found the following review helpful
Format:Paperback
First of all, I have to say how surprised I was to read the negative comments about this book. Far from being preachy, I thought the information given was concise and well presented, without droning on and distracting from the thing most people will buy this book for - the recipes. The author discusses the ethics and health implications of relying on an animal orientated diet and offers some simple guidelines for cutting down the animal products in the meal, whilst still maintaining a protein balance.
The concept is simple and it does pretty much what it says on the tin: eat less meat, eat better quality meat and use every last bit of the meat! If you are eating less meat, you can afford to up the quality and go for organically produced meat which not only tastes better, but is more ethical and sustainable. It's a very simple notion, but one that makes perfect sense.
But aside from the ethical stance, the recipes are fabulous. They manage to be simple, easy to follow and the sort of recipes you will actually cook EVERY DAY, whilst still being interesting and adventurous and full of variety. That is not a combination you often get to see! I am an avid collector of cookery books, many of which sit on my shelf looking beautiful and providing occasional recipes or ideas for lavish meals. This book, however, has barely touched the shelf as it has been in almost constant use since it arrived.
The book is laid out in sections for beef, lamb, pork, poultry, game, fish, veg and deserts. All of the meat sections start with a meal plan for a fabulous roast, followed by interesting and innovative leftover recipes. There are also recipes for standard cuts. Veg side dishes are always suggested and the author keeps count of your five-a-day in each recipe. For anyone who is conscious about what they eat, this is a great book.
My partner, a steak-addict, balked at the suggestion I would be giving him less meat, yet he has not noticed the change at all. Particularly as the meat I do serve up has been so tasty. The idea of making a big roast on Sunday and feeding off the leftovers throughout the week might not be new, but being reminded of the benefits and given straightforward instructions on how to get the most from my joints has been revolutionary. I have put a lot less food in the bin since following this book, and I do believe I have sucked every last morsel of nutrition out of my meat by making stocks with the bones and saving the fats and dripping to cook with later.
This book has genuinely changed the way I approach shopping and cooking. For someone who was already organic-wise and passionate about cooking, that is pretty impressive. I cannot recommend this book enough - and not just for the thrifty, ethical, healthy and sustainable approach to feeding the family. But rather for the recipes, which are tasty, nutritious and inspiring.
The concept is simple and it does pretty much what it says on the tin: eat less meat, eat better quality meat and use every last bit of the meat! If you are eating less meat, you can afford to up the quality and go for organically produced meat which not only tastes better, but is more ethical and sustainable. It's a very simple notion, but one that makes perfect sense.
But aside from the ethical stance, the recipes are fabulous. They manage to be simple, easy to follow and the sort of recipes you will actually cook EVERY DAY, whilst still being interesting and adventurous and full of variety. That is not a combination you often get to see! I am an avid collector of cookery books, many of which sit on my shelf looking beautiful and providing occasional recipes or ideas for lavish meals. This book, however, has barely touched the shelf as it has been in almost constant use since it arrived.
The book is laid out in sections for beef, lamb, pork, poultry, game, fish, veg and deserts. All of the meat sections start with a meal plan for a fabulous roast, followed by interesting and innovative leftover recipes. There are also recipes for standard cuts. Veg side dishes are always suggested and the author keeps count of your five-a-day in each recipe. For anyone who is conscious about what they eat, this is a great book.
My partner, a steak-addict, balked at the suggestion I would be giving him less meat, yet he has not noticed the change at all. Particularly as the meat I do serve up has been so tasty. The idea of making a big roast on Sunday and feeding off the leftovers throughout the week might not be new, but being reminded of the benefits and given straightforward instructions on how to get the most from my joints has been revolutionary. I have put a lot less food in the bin since following this book, and I do believe I have sucked every last morsel of nutrition out of my meat by making stocks with the bones and saving the fats and dripping to cook with later.
This book has genuinely changed the way I approach shopping and cooking. For someone who was already organic-wise and passionate about cooking, that is pretty impressive. I cannot recommend this book enough - and not just for the thrifty, ethical, healthy and sustainable approach to feeding the family. But rather for the recipes, which are tasty, nutritious and inspiring.
8 of 8 people found the following review helpful
Format:Paperback
Rachel's cookbook ticks all the boxes:
appetizing recipes - sorted!
healthy recipes for families and singles - sorted!
less guilt through cherishing all cuts of meat - sorted!
super tips for novice cooks - sorted!
recipes from around the world - sorted!
old favourites and new inspirations - sorted!
a simple formula that will enhance your health and will help to live more sustainably - sorted!
I highly recommend this book to all who love food, flavour, nature, their nearest and dearest and themselves.
appetizing recipes - sorted!
healthy recipes for families and singles - sorted!
less guilt through cherishing all cuts of meat - sorted!
super tips for novice cooks - sorted!
recipes from around the world - sorted!
old favourites and new inspirations - sorted!
a simple formula that will enhance your health and will help to live more sustainably - sorted!
I highly recommend this book to all who love food, flavour, nature, their nearest and dearest and themselves.
9 of 10 people found the following review helpful
Format:Paperback
I read a review of this book last week and was so impressed I ordered a copy, then another for a friend and her young family. The book offers so much to the reader in that it is not just a recipe book, but also a dicussion on meat, dairy and fish. How it is farmed, sourced and how our understanding, purchasing and cooking can make a difference outside and inside of our home. It is a very helpful and inspiring book. It is beautifully presentated with its food styling, photography and the many delightful drawings. The recipes are clearly written and well laid out. There are little tips & suggestions at the bottom of the recipe which are very useful. There is a strong emphasis on getting 5 + a day fruit and veg, including a comprehensive list of fruit and veg with their respective portion size. The recipes also state what portions are contained within the recipe. What I find particularly helpful and brilliant is how the author has laid out the book. For example a menu plan for a rib of Beef, including recipes for sides dishes and a pudding. Then there are suggestions how to cook the various cuts of leftover meat for meals through the week with recipes. The book is full of recipes ranging from the sophisticated, simple, comforting, economical for meat/game, fish, dairy, vegetables and desserts. She has very thoughtfully included some recipes that will help those with intolerances and allergies. Many desserts are sweetened naturally which makes me so happy as my GP has advised me to avoid sugar where possible for health reasons and they are satisfying my sweet tooth! Inspired and with a willing and hungry husband I have made many recipes including coco cocoa, bakers breakfast, chilli (twice for friends), tahini dip, and baba ganoush, asian beefburgers and slaw - DELICIOUS. On Sunday with friends I will be cooking Roast Pork and all the trimmings she includes. I now feel more equipped to manage leftovers in a creative way and buy bigger pieces of quality meat, and as a result saving money, which helps with our current limited budget without loosing flavour or quality of produce. I am an avid collector and user of cookery books but this is one of my absolute favourites to be treasured.
Most Recent Customer Reviews
Best cookbook ever
This recipe book is fantastic.
I've so far cooked 36 of the recipes from it, many of them several times, and all but one have been entirely successful - and many have... Read more
I've so far cooked 36 of the recipes from it, many of them several times, and all but one have been entirely successful - and many have... Read more
Published 1 month ago by Imogen Howson
Of the hundreds (no joke!) of cookbooks I own, this is my favourite!
As a professional freelance cook, I couldn't agress less with the 'bad' reviews written here. Having been brought up in a foodie household and having a career in food myself, I am... Read more
Published 4 months ago by Foodie
A wonderful cookbook
I simply adore this cookbook. It strikes the balance that you don't find in the self-indulgent restaurant cooking books by top chefs and the dry inedible paste offered up by the... Read more
Published 5 months ago by itdoesdoesntit
Inaccurate title
I had read a number of reviews in this book eg in Easy Living magazine. Perhaps I had read them incorrectly however I thought this book would feature recipes which either... Read more
Published 12 months ago by Catsexyfeline
DULLSVILLE
wELL, IT IS SENSIBLE, ECO-FRIENDLY AND PROBABLY GOOD FOR YOU. BUT THE RECIPES VARY BETWEEN BOG-STANDARD AND OVER-FUSSY RATHER THAN BEING INSPIRED
Published 14 months ago by PEDANT
Food Book Of The Year!!!!!!
Firstly I would hope that my learned friend 'Danrak' will not deter others from buying this book. The comment stating this book 'talks down'(to Danrak) shows what an over inflated... Read more
Published 15 months ago by Professor Dee
Preachy and condescending, but the recipes are not bad
I bought this book for the leftovers ideas and knew that it would also contain a message on the environmental and health benefits of reducing the amount of meat we consume. Read more
Published 16 months ago by danrak
Phenominal!!
As a Chef working in the restauant/foodservice industry for over 15 years this is the first time I have EVER been inspired by a cookbook. Read more
Published 16 months ago by Chef David
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