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Synopses & Reviews
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, youll 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.
"Despite its title, almost every recipe in this book uses meat, fish or eggs. A collaboration between Manning, a former vegan, and Desmond, an unabashed meat lover, the aim is to help Americans, who they believe eat far more meat than is healthy or good for agricultural sustainability, compose meals that are both tasty and filling without having a slab of meat as the overbearing star ingredient. Instead, meat appears in smaller quantities supplemented by 'layers of flavor' in the form of additional savory ingredients that should keep people who usually expect lots of meat from noticing the difference. In a burger recipe, for example, black beans and bulgur are mashed together with a minimum of ground beef to make a patty that is full-size, fully delicious and less meaty; similarly, a recipe for gyros uses a small amount of lamb amped up with tzatziki sauce and fava beans fragrant with lemon, garlic and fresh herbs. Manning and Desmond encourage preparing meat more healthfully, as well as substituting lighter forms of meat or even tofu in some cases, and many of the recipes can be made vegetarian. Overall, Desmond's meat-loving side often seems to win out, which may disappoint readers looking to make bigger changes, but the baby-step approach is likely to be much more palatable for many others." Publishers Weekly (Copyright Reed Business Information, Inc.)
"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
More than 60 satisfying recipes de-emphasize meat without sacrificing flavor and protein. Timely and on trend, Almost Meatless offers delicious recipes that go light on the meat--maximizing health while minimizing the grocery bill.
About the Author
Erstwhile vegetarian Joy Manning is the restaurant critic for Philadelphia magazine, where she also writes for their Daily Taste blog. She was previously senior editor at Philadelphia Style. She lives in Philadelphia, Pennsylvania.
Tara Mataraza Desmond is a food writer and recipe developer. She has contributed to television productions for the Food Network and to several cookbooks, including those for Philadelphia restaurants Fork and Vetri. Her writing and original recipes have appeared in Philadelphia Style magazine and Philadelphia Inquirer.