Rights List Spring 2013

Less meat, more vegetables
▶ Not a purely vegetarian approach, but one that
consciously uses less meat
▶ Fine cuisine for every day
▶ With regional ingredients according to the season
We all know it’s true: less meat would be better, for our health, for the animals,
for the environment. But most people enjoy eating meat too much to
give it up entirely. An alternative is to try the “less is more” approach. That
means instead of eating meat at every meal, enjoy a meat dish made with
excellent quality organic meat once a week, use the leftovers from the Sunday
roast another day, have fish once, and the rest of the week relish wonderful,
inventive, seasonal vegetable dishes.
The weekly menu suggestions of the two enthusiastic and organically-oriented
cooks will please even the most devoted meat lovers, keep you in
good health, and offer fabulously diverse flavors.
Alexandra A
Medwedeff/
Juliana Ju Neumann
Greener G Cooking!
Less L Meat – More Enjoyment
ISBN: I 978-3-7995-0228-3
Thorbecke
T
Hardback H with jacket
160 1 pages with numerous
photographs
p
Alexandra A
Medwedeff and Juliana
Neumann N
are passionate cooks. Their
first book, Seasonal Cooking Fresh from the
Market, was a surprise success for Thorbecke
and was acknowledged as the Best
First Book at the Gourmand World Cookbook
Awards.
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COOKING