There are fewer food safety issues associated with fruits, vegetables and grains, and people recognize that a plant-based diet is low in saturated fat and has no cholesterol -- the substances that harm the heart.
Early vegetarian cookbooks, explains Bill LeBlond, senior editor and cookbook editor at Chronicle Books in San Francisco, weren't as concerned about good recipes as they were about making a statement for animal rights or the environment.
"It's also true, as vegetarian cooking has evolved, it's become more (photogenic)," he says. "I think vegetarians are glad to be treated as really sophisticated food consumers and not a freaky, radical subgroup."
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