000			02053cam a22003013u 4500
001			25139
003			UtSlPG
005			20260610133557.0
006			m
007			cr n
008			260607r2008||||utu|||||o|||||||||||||| d
040			_aUtSlPG
041		7	_anl _2iso639-1
050		4	_aTX
100	1		_aValk-Heijnsdijk, E. M.
245	1	3	_aDe Vegetarische Keuken : _bKookboek van den Nederlandschen Vegetariërsbond
264		1	_aSalt Lake City, UT : _bProject Gutenberg, _c2008
300			_a1 online resource : _bmultiple file formats
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
500			_aRelease date is 2008-04-22
508			_aProduced by Jeroen Hellingman and the Online Distributed Proofreading Team at https://www.pgdp.net/
520			_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.)
534			_nOriginal publication data not identified
653			_aVegetarian cooking
856	4	0	_uhttps://www.gutenberg.org/ebooks/25139
999			_c66140 _d66140