One: Pot, Pan, Planet; A Greener Way To Cook for You and Your Family

Knopf. Jan. 2022. 336p. ISBN 9780593320327. $35. COOKING
In her latest cookbook, seasoned British food writer and Guardian columnist Jones considers the impact our food choices make on the planet. She thoughtfully explains how even small changes can make a significant positive difference (e.g., cooking in a single pot reduces the amount of water used to wash up). Jones also offers practical strategies for reducing food waste in the kitchen, minimizing energy use during cooking, and supporting sustainable agriculture. The broad range of globally inspired recipes are all vegetarian, and any of them can be made vegan. Each recipe utilizes seasonal produce along with nuts, seeds, and legumes, and is cooked in a single pot, pan, or tray. Dishes range from pastas and savory pies to hearty salads and soups, as well as enticing vegan dessert options. A highlight is the chapter featuring 10 different ways to cook 10 easy-to-find vegetables, such as broccoli, carrots, and green beans.
VERDICT Jones offers dozens of tempting vegetarian recipes that highlight creative ways to prepare a variety of seasonal, sustainable produce; perfect for anyone seeking unfussy plant-centered recipes and those new to vegetarian or vegan cooking.
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