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Student's Vegetarian Cookbook For Dummies
Connie Sarros
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Description for Student's Vegetarian Cookbook For Dummies
Paperback. The easy way to eat vegetarian on campus Vegetarianism is growing rapidly, and young adults?including college students?are leading the charge as more and more of them discover the many benefits to adopting a vegetarian lifestyle. However, there are limited resources for budget-conscious students to keep a vegetarian diet. Num Pages: 360 pages, Illustrations. BIC Classification: WBJ. Category: (P) Professional & Vocational. Dimension: 237 x 157 x 21. Weight in Grams: 458.
The easy way to eat vegetarian on campus
The easy way to eat vegetarian on campus
Vegetarianism is growing rapidly, and young adults?including college students?are leading the charge as more and more of them discover the many benefits to adopting a vegetarian lifestyle. However, there are limited resources for budget-conscious students to keep a vegetarian diet.
Student's Vegetarian Cookbook For Dummies offers the growing population of vegetarian students with instruction and recipes for fast and fun vegetarian cooking. Personalized for students, it comes with quick-fix recipes, a variety of creative meal ideas, and money-saving tips.
- Plain-English explanations of cooking techniques and nutritional information
- More than 100 recipes for making ... Read more
- Budget-conscious shopping tips
When dining halls are inadequate and restaurants become too expensive, Student's Vegetarian Cookbook For Dummies has you covered!
Show LessProduct Details
Format
Paperback
Publication date
2011
Publisher
John Wiley and Sons Ltd United Kingdom
Number of pages
360
Condition
New
Number of Pages
360
Place of Publication
, United States
ISBN
9780470942918
SKU
V9780470942918
Shipping Time
Usually ships in 7 to 11 working days
Ref
99-50
About Connie Sarros
Connie Sarros is a nationally recognized and trusted speaker, writer, and advocate for healthy eating and nutrition. She's the coauthor of Gluten-Free Cooking For Dummies, and her work has appeared in Cooking Light, the Chicago Tribune, and other publications.
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