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The Meat Lover's Meatless Celebrations

Year-Round Vegetarian Feasts (You Can Really Sink Your Teeth Into)

The Meat Lover's Meatless Celebrations Open the full-size image

Contributors

By Kim O’Donnel

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$10.99

Price

$13.99 CAD

Format

ebook

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ebook $10.99 $13.99 CAD

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Kim O’Donnel knows meat eaters. In fact, she is one. As a voice for the Meatless Monday campaign, she’s been cooking up delicious you-won’t-miss-the-meat fare for the vegetarian-curious-but-vegan’s-too-crazy crowd. With a focus on holidays (or any celebration), O’Donnel’s versatile recipes ensure that eaters of all dietary stripes will leave the table satisfied. Cast aside those fears of cardboard tofurkey and gray starches. Instead, revel in dishes that inspire, surprise, and are so tasty, “meatless” is an afterthought (with allergy- and animal- free options, to boot).

“I can’t think of amore cordial or welcoming tone with which to invite possibly skeptical meat eaters into the world of delicious, accessible plant-based cooking.” — Mollie Katzen, author of Moosewood Cookbook

Genre:

On Sale
Oct 23, 2012
Page Count
240 pages
Publisher
Da Capo Lifelong Books
ISBN-13
9780738216157

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Kim O’Donnel

About the Author

Kim O’Donnel, author of The Meat Lover’s Meatless Cookbook, is a trained chef, nationally recognized online food personality and longtime journalist. She’s a graduate of the Institute of Culinary Education and The University of Pennsylvania. She writes a weekly column for USA Today. Formerly of the Washington Post she has also written for Real Simple, Huffington Post, CivilEats.com, True/Slant, and Smithsonian.com.

Kim is a regular contributor to Culinate, where she hosts a weekly cooking chat. Kim is the founder of Canning Across America, a collective dedicated to the revival of preserving food. Her latest project is Family Kitchen, a twice-monthly column that appears alternating Wednesdays in USA Today. Kim was a 2009 Duncan Eat-Write fellow at The Writer’s Colony at Dairy Hollow in Eureka Springs, Arkansas. She is a member of the International Association for Culinary Professionals and she sits on the James Beard Journalism Awards committee.

http://www.kimodonnel.com

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