Why do vegetables become soft when you cook them, but eggs become hard? How does tofu become really tasty? Why do Italians cook with a lot of olive oil? You can read the answers to these – and many more – questions in this book, which is about 11 ingredient groups, from potatoes to seaweed. We will tell you which techniques are best used to prepare them and, above all, why. All this knowledge helps you get maximum taste from plant-based and vegetarian products. And once you get that taste, you won't miss meat and fish for a moment. An indispensable book for every home cook who wants to learn to cook even better, tastier and more responsible. 'Enrich yourself, your taste and your dishes by reading this book. Fascinatingly wonderful.'
