Meat Lovers Meatless Cookbook
The Meat Lover’s Meatless Cookbook: Vegetarian Recipes Carnivores Will Devour
By Kim O’Donnel
Terrified of tempeh? Beleaguered by broccoli? Kim O’Donnel truly understands what it means to have a one-track appetite, to believe in your heart and soul that there is nothing else for dinner but meat.
When O'Donnel set her meat-centric mind to develop a weekly recipe with nary a bone, feather, or fin, she was shocked. Rather than an exercise in deprivation, it was an exciting, eye-opening experience, both as an eater and as a cook.
Now, O’Donnel offers the perfect template for going veg on Mondays—or any day of the week. With you-won’t-miss-the-meat dishes, O’Donnel’s recipes are easy, hearty, and delicious.
If you’re looking to minimize your meat consumption while maximizing flavor, The Meat Lover’s Meatless Cookbook will have you licking your chops—and asking for more.
To purchase the book visit www.kimodonnel.com or www.amazon.com.
By Kim O’Donnel
Terrified of tempeh? Beleaguered by broccoli? Kim O’Donnel truly understands what it means to have a one-track appetite, to believe in your heart and soul that there is nothing else for dinner but meat.
When O'Donnel set her meat-centric mind to develop a weekly recipe with nary a bone, feather, or fin, she was shocked. Rather than an exercise in deprivation, it was an exciting, eye-opening experience, both as an eater and as a cook.
Now, O’Donnel offers the perfect template for going veg on Mondays—or any day of the week. With you-won’t-miss-the-meat dishes, O’Donnel’s recipes are easy, hearty, and delicious.
If you’re looking to minimize your meat consumption while maximizing flavor, The Meat Lover’s Meatless Cookbook will have you licking your chops—and asking for more.
To purchase the book visit www.kimodonnel.com or www.amazon.com.
About
Kim O’Donnel wrote for the Washington Post for twelve years (“A Mighty Appetite” blog and “What’s Cooking” chat). She now writes “Family Kitchen,” a twice-monthly column for USA Today. A graduate of the Institute of Culinary Education, she has written for Real Simple, Smithsonian.com, and Culinate, where she hosts “Table Talk,” a weekly chat.
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