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041		7	_aen _2iso639-1
050		4	_aTX
100	1		_aFulton, Edwin Giles, _d1867-
245	1	0	_aSubstitutes for Flesh Foods: Vegetarian Cook Book
246	1		_aThe vegetarian cook book
264		1	_aSalt Lake City, UT : _bProject Gutenberg, _c2013
300			_a1 online resource : _bmultiple file formats
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
500			_aRelease date is 2013-10-03
508			_aProduced by Feòrag NicBhrìde, Petra A and the Online Distributed Proofreading Team at http://www.pgdp.net
520			_a"Substitutes for Flesh Foods: Vegetarian Cook Book" by Edwin Giles Fulton is a comprehensive vegetarian cookbook written in the early 20th century. It addresses the growing concerns surrounding health and diet, particularly emphasizing the importance of plant-based nutrition as a superior alternative to flesh foods. The author shares insights from his experience operating vegetarian restaurants, providing readers with recipes aimed at improving health through wholesome, plant-based meals. The beginning of this work establishes a rationale for adopting a vegetarian diet, warning against the reliance on processed foods and the potential health risks associated with consuming animal products. Fulton highlights the alarming rise in diseases linked to animal farming, advocating for a shift toward grains, nuts, vegetables, and fruits. He expresses a commitment to sharing practical guidance on preparing nutritious and delicious vegetarian dishes, setting the stage for an array of recipes that cater to various tastes and preferences while fostering better health. (This is an automatically generated summary.)
534			_nOriginal publication data not identified
653			_aCooking
653			_aVegetarianism
856	4	0	_uhttps://www.gutenberg.org/ebooks/43879
999			_c84718 _d84718