The author of this book is a chef whose doctor told him he was “prediabetes” two years ago. He admits he was in a fried-cheese-and-beer rut. It was a wakeup call for Petusevsky and eventually led to this cookbook, a resource with a lot of variety in terms of creating healthful, unique and most of all, not-boring vegetarian dishes. Instantly relatable to onsite foodservice, the recipes are divided into categories like burgers, bowls, entrees and a section on dips that ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.