/

Making Vegan Meat The Plant-Based Food Science Cookbook (Plant-Based Protein, Vegetarian Diet, Vegan Cookbook, Seitan Recipes)

Thompson, Mark
Heftet / 2021 / Engelsk

Produktdetaljer

ISBN
9781642506006
Publisert
2021-08-20
Utgiver
Vendor
Mango Media
Høyde
254 mm
Bredde
203 mm
Aldersnivå
G, 01
Språk
Product language
Engelsk
Format
Product format
Heftet
Antall sider
170

Forfatter
Thompson, Mark

Om bidragsyterne

Mark Thompson grew up an avowed AV nerd and food lover in Ohio, where he split his time in the kitchen between learning to cook and taking apart small kitchen appliances. He spent most of his career in I.T. before founding the Sauce Stache YouTube channel in 2016. His work combines his enthusiasm for technical deconstruction with a passion for creating accessible yet impressive plant-based dishes. Although not a trained chef, Mark’s work combines equal parts classic technique, engaging banter, and molecular gastronomy to charm viewers and challenge them to cook outside their comfort zone. Vegan and vegetarian food doesn’t have to be boring. Mark’s innovative approach to treating recipe development like the weirdest, most fun science experiment in the world is proof that a plant-based diet truly can contain multitudes of delicious options.   In just four years, Mark’s content has garnered more than 19 million cumulative views on Facebook and YouTube. In 2018, he made the move to creating content for Sauce Stache full time, and he’s excited to take the brand to the next level. Mark currently resides in Florida, where he shares a home-turned-urban jungle with his fiancée and his dog.

Making Vegan Meat The Plant-Based Food Science Cookbook (Plant-Based Protein, Vegetarian Diet, Vegan Cookbook, Seitan Recipes)

Thompson, Mark
Heftet / 2021 / Engelsk
Thompson, Mark
Heftet / 2021 / Engelsk
Nettpris:
407,-
Levering 7-20 dager
Sjekk lagerstatus i butikk

"Mark is an absolute wizard - he can turn the most unexpected ingredients into vegan meat! You will not be disappointed." - Rose Lee, Cheap Lazy Vegan

The Vegan Cookbook That Is Rooted in Food Science"Mark is an absolute wizard―he can turn the most unexpected ingredients into vegan meat! You will not be disappointed."―Rose Lee, Cheap Lazy Vegan#1 Bestseller in Raw Cooking, Vegan Cooking, and Vegetarian DietsA one-of-a-kind vegan cookbook for those looking to make juicy burgers, sizzling BBQ ribs, Seitan Bacon, and fried chicken, all through the power of fruits and vegetables.For all food lovers and enthusiasts out there. Making Vegan Meat is a staple cookbook for kitchens where home cooks, professional chefs, foodies, vegans, vegetarians, and the vegan-curious can find super vegan meat recipes. Foodie, food scientist, and YouTuber Mark “Sauce Stache” Thompson shows you a multitude of filling vegan dishes to deeply satisfy your tastebuds.Make nutritious and creative recipes in this vegan cookbook. Step out of your comfort zone and have fun with healthier, delicious, plant based protein. From mouth-watering BBQ ribs made from mushrooms to crispy bacon from a daikon radish, you will have your dinner guests exclaiming, “Wait! That’s a vegetable?”Read Making Vegan Meat and:Learn to experiment in the kitchen with unexpected ingredients and create your own plant-based vegan meat recipesGain insight into how to produce different flavors, textures, and aromasDiscover exciting ways to use a variety of fruits and vegetables, like mushrooms!If you enjoyed plant-based cookbooks like The Complete Plant-Based Cookbook, Vegan for Everybody, or The Vegan Meat Cookbook, then you’ll love Making Vegan Meat.
Les mer
"Filled with wonderful photos that seduce you to taste all the magnificent concoctions, Making Vegan Meat is a celebration of nourishing delicious eating." —Gary Roen, Midwest Book Review
YouTube: Current subscriber count is 375K YouTube channel has garnered 13.1M views between 2020 and 2021, and 157K additional subscribers 64.5% of subscribers identify as Male and 35% identify as Female Largest age group is 25-34 years old (38%), followed by 18-24 years (23.3%) and 35-44 years (19%) Largest regional group is the US (46%), followed by the UK (7.2%), Canada (5.2%), Germany (4.1%),  India (2.5%), the Philippines (2.5%), and Australia (2.4%) Most popular videos are burger, steak, and bacon topic videos Has done two collaborations with YouTubers Edgy Veg (426K subscribers) and Weird Explorer (239K subscribers) between 2020 and 2021 Instagram: Current follower count is 17.1K Has grown over 10K subscribers in past year 66% of followers identify as Female and 34% identify as Male Largest age group is 25-34 years old (43%), followed by 35-44 years (28%) and 45-54 years (12%) Largest regional group is the US (60%), followed by the Canada (6.6%), the UK (5.4%), Brazil (3.1%), and Australia (3.1%) Content shows previews and promotion for new YouTube video releases Average viewer reach is 7,000 per day TikTok: Current follower count is 2,306 and 55.8K likes as of June 2021 Opened account in August 2020 60% of followers identify as Female and 40% identify as Male Largest regional group is the US (51%), followed by the UK (14%), Canada (6%), Romania (2%), and Sweden (1%) Content consists of collaboration videos, vegan meat cooking tutorials, previews to YouTube videos, and interactions with viewers Podcasts: Lunch with Biggie Season 1, Episode 8 (04/13/2021): “Sauce Stache eats a Bánh Mi” https://anchor.fm/lunchwithbiggie/episodes/Sauce-Stache-eats-a-Bnh-M-eu5n68 Limelight DIY Episode 14 (04/26/2021): “Alternatives to YouTube and Technical Productions with Mark Thompson from Sauce Stache” http://limelightdiy.com/episode-14-alternatives-to-youtube-and-technical-production-with-mark-thompson-from-sauce-stache/   Full Frontal Nerdity Show (12/24/2020): “Why is Dobby’s Sock Crusty?” https://fullfrontalnerdityshow.libsyn.com/why-is-dobbys-sock-crusty   Media Hits: Florida Blog Con (09/07/2019) Huffpost (04/09/2021): “This Facebook Group Takes Seitan Worship to the Next Level” https://www.huffpost.com/entry/seitan-appreciation-society_l_60637596c5b6d34efbc619b8  LiveKindly (06/15/2021): “Get Your Grill On With These Bone-In Barbecue Vegan Ribs” https://www.livekindly.co/barbecue-vegan-ribs/
Les mer

Relaterte produkter

"Mark is an absolute wizard - he can turn the most unexpected ingredients into vegan meat! You will not be disappointed." - Rose Lee, Cheap Lazy Vegan

The Vegan Cookbook That Is Rooted in Food Science"Mark is an absolute wizard―he can turn the most unexpected ingredients into vegan meat! You will not be disappointed."―Rose Lee, Cheap Lazy Vegan#1 Bestseller in Raw Cooking, Vegan Cooking, and Vegetarian DietsA one-of-a-kind vegan cookbook for those looking to make juicy burgers, sizzling BBQ ribs, Seitan Bacon, and fried chicken, all through the power of fruits and vegetables.For all food lovers and enthusiasts out there. Making Vegan Meat is a staple cookbook for kitchens where home cooks, professional chefs, foodies, vegans, vegetarians, and the vegan-curious can find super vegan meat recipes. Foodie, food scientist, and YouTuber Mark “Sauce Stache” Thompson shows you a multitude of filling vegan dishes to deeply satisfy your tastebuds.Make nutritious and creative recipes in this vegan cookbook. Step out of your comfort zone and have fun with healthier, delicious, plant based protein. From mouth-watering BBQ ribs made from mushrooms to crispy bacon from a daikon radish, you will have your dinner guests exclaiming, “Wait! That’s a vegetable?”Read Making Vegan Meat and:Learn to experiment in the kitchen with unexpected ingredients and create your own plant-based vegan meat recipesGain insight into how to produce different flavors, textures, and aromasDiscover exciting ways to use a variety of fruits and vegetables, like mushrooms!If you enjoyed plant-based cookbooks like The Complete Plant-Based Cookbook, Vegan for Everybody, or The Vegan Meat Cookbook, then you’ll love Making Vegan Meat.
Les mer
"Filled with wonderful photos that seduce you to taste all the magnificent concoctions, Making Vegan Meat is a celebration of nourishing delicious eating." —Gary Roen, Midwest Book Review
YouTube: Current subscriber count is 375K YouTube channel has garnered 13.1M views between 2020 and 2021, and 157K additional subscribers 64.5% of subscribers identify as Male and 35% identify as Female Largest age group is 25-34 years old (38%), followed by 18-24 years (23.3%) and 35-44 years (19%) Largest regional group is the US (46%), followed by the UK (7.2%), Canada (5.2%), Germany (4.1%),  India (2.5%), the Philippines (2.5%), and Australia (2.4%) Most popular videos are burger, steak, and bacon topic videos Has done two collaborations with YouTubers Edgy Veg (426K subscribers) and Weird Explorer (239K subscribers) between 2020 and 2021 Instagram: Current follower count is 17.1K Has grown over 10K subscribers in past year 66% of followers identify as Female and 34% identify as Male Largest age group is 25-34 years old (43%), followed by 35-44 years (28%) and 45-54 years (12%) Largest regional group is the US (60%), followed by the Canada (6.6%), the UK (5.4%), Brazil (3.1%), and Australia (3.1%) Content shows previews and promotion for new YouTube video releases Average viewer reach is 7,000 per day TikTok: Current follower count is 2,306 and 55.8K likes as of June 2021 Opened account in August 2020 60% of followers identify as Female and 40% identify as Male Largest regional group is the US (51%), followed by the UK (14%), Canada (6%), Romania (2%), and Sweden (1%) Content consists of collaboration videos, vegan meat cooking tutorials, previews to YouTube videos, and interactions with viewers Podcasts: Lunch with Biggie Season 1, Episode 8 (04/13/2021): “Sauce Stache eats a Bánh Mi” https://anchor.fm/lunchwithbiggie/episodes/Sauce-Stache-eats-a-Bnh-M-eu5n68 Limelight DIY Episode 14 (04/26/2021): “Alternatives to YouTube and Technical Productions with Mark Thompson from Sauce Stache” http://limelightdiy.com/episode-14-alternatives-to-youtube-and-technical-production-with-mark-thompson-from-sauce-stache/   Full Frontal Nerdity Show (12/24/2020): “Why is Dobby’s Sock Crusty?” https://fullfrontalnerdityshow.libsyn.com/why-is-dobbys-sock-crusty   Media Hits: Florida Blog Con (09/07/2019) Huffpost (04/09/2021): “This Facebook Group Takes Seitan Worship to the Next Level” https://www.huffpost.com/entry/seitan-appreciation-society_l_60637596c5b6d34efbc619b8  LiveKindly (06/15/2021): “Get Your Grill On With These Bone-In Barbecue Vegan Ribs” https://www.livekindly.co/barbecue-vegan-ribs/
Les mer

Produktdetaljer

ISBN
9781642506006
Publisert
2021-08-20
Utgiver
Vendor
Mango Media
Høyde
254 mm
Bredde
203 mm
Aldersnivå
G, 01
Språk
Product language
Engelsk
Format
Product format
Heftet
Antall sider
170

Forfatter
Thompson, Mark

Om bidragsyterne

Mark Thompson grew up an avowed AV nerd and food lover in Ohio, where he split his time in the kitchen between learning to cook and taking apart small kitchen appliances. He spent most of his career in I.T. before founding the Sauce Stache YouTube channel in 2016. His work combines his enthusiasm for technical deconstruction with a passion for creating accessible yet impressive plant-based dishes. Although not a trained chef, Mark’s work combines equal parts classic technique, engaging banter, and molecular gastronomy to charm viewers and challenge them to cook outside their comfort zone. Vegan and vegetarian food doesn’t have to be boring. Mark’s innovative approach to treating recipe development like the weirdest, most fun science experiment in the world is proof that a plant-based diet truly can contain multitudes of delicious options.   In just four years, Mark’s content has garnered more than 19 million cumulative views on Facebook and YouTube. In 2018, he made the move to creating content for Sauce Stache full time, and he’s excited to take the brand to the next level. Mark currently resides in Florida, where he shares a home-turned-urban jungle with his fiancée and his dog.

Relaterte produkter