Robin Robertson. Due out 11th Aug 2020 from Quarto on their Harvard Common Press imprint, it's 192 pages and will be available in paperback format.
The book follows a logical and easy to follow format. The first chapter covers the
background of plant proteins and explains the different sources, and how to
streamline meal planning
and prep (including a pantry staples lists of protein rich nuts, grains, legumes, and processed plant based protein sources like seitan and tofu) as well as a very general beginner-accessible discussion of
the time-saving and streamlining techniques. The recipe
chapters are arranged thematically: snacks, salads, sandwiches, stovetop dishes, baked dishes, breakfasts, sweets, and staples and
ingredient recipes. Nutritional
information is included in the footer at the end of the recipes and
includes calories, fat (incl. saturated fats), protein, carbs, fiber,
and sugar. Some special dietary
information is included (protein plus,etc).
The recipe chapters include a surprisingly
varied selection of different world cuisines: Eastern European, American, Asian, Southwestern, and more.
The recipes have their ingredients listed bullet style in a sidebar.
Measurements are given in US standard with metric/SI units in parentheses (yay!). Special tools and ingredients are also listed, along with
yields and cooking directions. Most of the ingredients are easily sourced at
any moderately well stocked grocery store. The
book also includes a short author bio, bibliography/resource list, and a cross-referenced index.
My one quibble
with the book is that the recipes are mostly not photographed. There are
some photos, and they're clear and attractive, but they are a minority of recipes in the book. These are appealing "everyday" recipes which are tasty and family-friendly (no kale smoothies).
Disclosure: I received an ARC at no cost from the author/publisher for review purposes.