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Plant-based USA: A Travel Guide to Eating Animal-free in America

Veronica Fil
€27.50
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America
animal-free
approved
Author_Veronica Fil
automatic-update
cafes
Category1=Non-Fiction
Category=WBJ
Category=WBJK
Category=WTD
Category=WTH
Category=WTHD
Category=WTHR
COP=Australia
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eq_bestseller
eq_food-drink
eq_isMigrated=2
eq_nobargain
eq_non-fiction
eq_travel
ethical
fast food
guide
guidebook food
hidden gems
Language_English
local
PA=Temporarily unavailable
plant-based
Price_€20 to €50
PS=Active
restaurants
snacks
softlaunch
sustainable
travel
travel tips
USA
vegan
vegan-friendly
vegetarian
where to find

Product details

  • ISBN 9781741177336
  • Weight: 780g
  • Dimensions: 170 x 210mm
  • Publication Date: 03 May 2023
  • Publisher: Hardie Grant Explore
  • Publication City/Country: AU
  • Product Form: Paperback
  • Language: English
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Description

Plant-based USA: A Travel Guide to Eating Animal-free in America is a food guidebook for anyone looking for plant-forward or vegan-friendly travel experiences throughout the United States.

This guidebook and directory highlights novel, innovative and climate-conscious dining options, and is ideal for anyone who's interested in incorporating more plant-based meals into their lifestyle.

The book is organised into chapters by city and covers everything from restaurants, cafes, markets and festivals to shopping and accommodation. Plant-based USA also features personal stories, recipes and travel tips from leading chefs and public figures on the American plant-based scene.

From the west to east coasts, Los Angeles to Chicago and New York, finally there's an accessible and comprehensive travel guide that aligns with the future of food.

About Veronica Fil
Veronica Fil is a food business founder and writer based in the US. In 2019, Veronica and her partner, award-winning chef Shaun Quade, left their former Australian restaurant and moved to California to launch the wildly innovative Grounded Foods Co, an alternative dairy start-up. As CEO of Grounded, Veronica dedicates her time to making plant-based cheese more nutritious and delicious than it's ever been before, and helping to shape an environmentally resilient future food system without reliance on animal proteins.

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