Overview
55% OFF for Bookstores! NOW at $ 12.14 instead of $ 26.97! LAST DAYS! Your Customers Will Never Stop to Use this Awesome Cookbook! The pescatarian diet is incredibly simple to follow and offers a variety of ingredients to choose from. You no longer have to spend hours together on the Internet searching for pescatarian recipes. This book includes some of the best, delicious, and nutritious pescatarian recipes. All these recipes are divided into three categories- breakfast, launch, and dinner. Go through these recipes and create a meal plan to make this diet maintainable and easier to follow. All these recipes are simple to understand, easy to cook, and don't require any fancy ingredients. So many reasons would push a person to go on a pescatarian diet. It could be because of an ethical or moral stance, wherein a person's culture prohibits the eating of warm-blooded creatures. Environmental concerns and treatment of animals are some of the reasons people pursue a pescatarian diet. Some people also disagree with poor labor conditions and go on this diet for humanitarian reasons. This book covers: A Pescatarian Diet Primer How To Go About Your Meals Planning Your Meals And much more!!! Scroll up, buy it NOW and let your customers get addicted to this amazing book!
Full Product Details
Author: Steven Mellory
Publisher: Steven Mellory
Imprint: Steven Mellory
Dimensions:
Width: 15.20cm
, Height: 0.50cm
, Length: 22.90cm
Weight: 0.145kg
ISBN: 9781802660227
ISBN 10: 1802660224
Pages: 102
Publication Date: 04 May 2021
Audience:
General/trade
,
General
Format: Paperback
Publisher's Status: Unknown
Availability: Available To Order
Limited stock is available. It will be ordered for you and shipped pending supplier's limited stock.
Author Information
Thomas Patrick Blay is an American chef, restaurateur, food writer, and author of several books. He was born on June 19, 1964, in New York City to Marc Blay and Barbara Elliot: he is of Italian descent on both sides. Blay graduated from Fryeburg Academy in 1984 and attended school at the Institute of Culinary Education: he was also a member of the first graduating class of the American Culinary Institute in 1988. Although he is not currently teaching classes, he occasionally visits when his schedule permits. Blay began his culinary career as a line cook at Prix Flex in New York. He was a sous-chef at Boyala in New York and, in 1996, became the executive chef at Above the Sky, also in New York. He is the owner and executive chef of several restaurants: in Las Vegas, New York, Atlantic City and in other 14 locations across 7 states. On November 16, 2005, Blay married Valery Johnson: they have three children, and he has also two adult daughters from a prior marriage. They now live in Cold Spring, New York.
