Dr. Allinson's cookery book, comprising many valuable vegetarian recipes

"Dr. Allinson's Cookery Book, comprising many valuable vegetarian recipes" by T. R. Allinson is a collection of culinary guidance focused on vegetarian cuisine, written in the early 20th century. This practical cookery book aims to cater not only to vegetarians but also to those looking to reduce meat consumption by providing numerous non-meat dishes. The book emphasizes the importance of healthy eating, promoting wholemeal ingredients, and avoids harmful additives commonly found in the culinary arts of the time. The opening of the book provides insight into the author's approach to vegetarian cooking. Allinson articulates the challenges faced by cooks when attempting to create appealing meatless meals for families or guests. He highlights the need for accessible vegetarian recipes, including thirty distinct menus designed for use over a month. Furthermore, he addresses various dietary considerations and the importance of nutritious ingredients, such as soaked sago as a meat substitute, ultimately promoting a hygienic and wholesome approach to vegetarian cooking in a society increasingly aware of health concerns. This introductory section establishes a foundation of knowledge that both novice and experienced cooks will find useful as they explore the diverse vegetarian recipes that follow. (This is an automatically generated summary.)

Thomas Richard Allinson was an English physician, dietetic reformer, businessman, journalist and vegetarianism activist. He was a proponent of wholemeal bread consumption. His name is still used today for a bread popular in Europe, Allinson bread.