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Less is More 100 Delicious Recipes for the Carnivore with a Conscience Paperback – 6 Jan 2011

4.1 out of 5 stars 19 customer reviews

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Product details

  • Paperback: 224 pages
  • Publisher: Kyle Books; 1st Edition edition (6 Jan. 2011)
  • Language: English
  • ISBN-10: 1856269558
  • ISBN-13: 978-1856269551
  • Product Dimensions: 21.1 x 1.7 x 24 cm
  • Average Customer Review: 4.1 out of 5 stars 19 customer reviews
  • Amazon Bestsellers Rank: 192,209 in Books (See Top 100 in Books)
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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

Book Description

We're all aware that cutting down on meat and dairy would significantly help reduce greenhouse gases, and improve our health. But the majority of us do not want to give it up entirely. The author shows us how to make the most of the meat we eat, spinning out a roast to last the week and using lesser known cuts of meat in imaginative ways.

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