Author(s): Rachel De Thample
Let's be clear: this is not a vegetarian cookbook. This book is about meat. We're all aware that cutting down on meat and dairy would significantly help reduce greenhouse gases, and in addition improve our health. But the majority of us do not want to give it up entirely. In "Less Meat More Veg" Rachel de Thample shows how to make the most of the meat you do eat, spinning out a roast to last the week and using lesser known cuts of meat in imaginative ways. She provides 100 delicious recipes such as Beef Miso Ginger Soup, Mayan Gold Chilli, and Lamb Burger with Roast Aubergine and Pistachio Mayonnaise that she has created to persuade even the most hardened carnivore that eating less meat is a good thing. Each recipe contains the recommended 50g protein as well as half of your 5 fruit and veg a day.
Rachel de Thample grew up eating steak for breakfast in her native Texas. So, by no means are you being preached to by a vegetarian! Rachel has worked in the kitchens of Marco Pierre White, Heston Blumenthal and Peter Gordon. She has been writing on food issues for over a decade: she worked as Commissioning Editor of Waitrose Food Illustrated and contributed to two books on Borough Market. She currently works for the ethical food retailer Abel & Cole, meeting with food buyers and looking at the ethical aspects of sourcing food.