02025cam a22002893u 450000100060000000300070000600500170001300600020003000700050003200800410003704000110007804100170008905000070010610000270011324500800014026400510022030000470027133600260031833700260034433800360037050000310040650801040043752010830054153400450162465300230166985600430169225139UtSlPG20260610133557.0mcr n260607r2008||||utu|||||o|||||||||||||| d  aUtSlPG 7anl2iso639-1 4aTX1 aValk-Heijnsdijk, E. M.13aDe Vegetarische Keuken :bKookboek van den Nederlandschen Vegetariërsbond 1aSalt Lake City, UT :bProject Gutenberg,c2008  a1 online resource :bmultiple file formats  atextbtxt2rdacontent  acomputerbc2rdamedia  aonline resourcebcr2rdacarrier  aRelease date is 2008-04-22  aProduced by Jeroen Hellingman and the Online Distributed
Proofreading Team at https://www.pgdp.net/  a"De Vegetarische Keuken" by E. M. Valk-Heijnsdijk is a vegetarian cookbook written in the early 20th century. This comprehensive work features an impressive collection of 600 recipes designed to cater to both seasoned vegetarians and those considering a more plant-based diet. It not only provides a variety of dishes but also explores the philosophy and health benefits associated with vegetarianism.  The beginning of the cookbook sets the stage for what readers can expect, emphasizing the transition to a vegetarian lifestyle and its historical context. The author discusses the importance of returning to natural eating habits, as well as providing practical guidance for adopting a vegetarian diet. The opening chapters offer insights into proper digestion, essential cooking techniques, and a range of recommendations for various recipes, beginning with soups and appetizers. Through this structured approach, the work aims to accommodate those curious about vegetarianism while addressing common concerns and misconceptions. (This is an automatically generated summary.)  nOriginal publication data not identified  aVegetarian cooking40uhttps://www.gutenberg.org/ebooks/25139