One: Pot, Pan, Planet: A greener way to cook for you, your family and the planet

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I tried a few of these and they were very good, we particularly enjoyed the pea and pine nut pesto recipe and the slow roast garlic peppers. Bake for 25-30 minutes, until the brownies are just set with a little wobble and the almond butter swirls are golden. Mam wrażenie, że są tu przepisy, które stanowią szukanie zdrowszej wersji kosztem smaczniejszej - to oczywiście może być dla kogoś atrakcyjne, ale dla mnie jest minusem. This sort of resource is really invaluable for using up vegetables, either ones that are getting past their best, a glut of home grown veg or something you find in the reduced section.

The recipes are incredible with really simple and interesting flavours, everything has vegan options (with the exception of a carbonara recipe, for which I forgive her since it was so dang good), and the sections between the recipes are the best I've read in any cookbook. One: Pot, Pan, Planet is a splendid cookbook that is all good: for you, for your pocket, for the planet–and, of course, for your palate! There are some great recipe ideas in here, useful information, and creative ways to use up food in the fridge to reduce your waste.The great thing about this book is I can already congratulate people,” she says, “because if they bought a vegetarian book, then they are doing the most impactful thing they can, in terms of a diet to help the climate. Po co pisać, że nie ma sensu gotować w kilku naczyniach, gdy wystarczy jedno, żeby potem proponować. I'm being quite cautious adding to my cookbook collection at this point, but if you were new to cooking - or new to healthy and sustainable cooking - this would be a good cookbook for starters. The environmental issues are introduced rather than pushed, and I've got time for anyone that cuts a bit of fur off cheese and keeps going. I usually read only vegan cookbooks at this point in my life and I’ve decided I’m going to read only 100% vegan cookbooks from now on.

I think it's incredibly essential to interweave sustainability and climate change into your cooking, and Anna Jones does this very well for us UK dwellers, and she does this in a way that isn't pushy. I’ve read lots of cookbooks and vegetarian ones, and I appreciate the focus on using one pan or one pot not (just) as a method of convenience, but as a much more sustainable option. Edit: Bumped it up to 3 stars because as a resource text it is actually quite useful (re: reducing kitchen waste, promoting fair trade, etc. Agreed with some of the other reviews here pointing out that the how-to sustainable eating sections got a bit preachy; I don't need a book to tell me that soda and very processed foods and meat are ""bad"" and honestly, if your cookbook is doing its job right, the tastiness and variety of veg dishes is a whole lot more convincing than yet another voice saying "well *I* certainly don't drink soda, but you can have some as a rare treat. Beef is by far the most carbon-intensive food we can eat, wherever it's grown, whatever it's fed, not matter no how.

There are also 100 recipes for using up any amount of your most-eaten veg and ideas to help you use the foods that most often end up being thrown away. Really wanted to love this one since it seems to touch on everything I appreciate: straightforward, veggie-focused, flexible, practical meals with an eco-conscious eye. To niezła ciekawostka, że pomidory sprowadzone do Brytanii z Hiszpanii mogą mieć niższy ślad węglowy niż szklarniowe lokalne - ale bardziej przydatna byłaby dla polskiego czytelnika informacja, jak to porównanie przedstawia się u nas.

I didn’t think it would bother me but it did, since dairy and eggs aren’t green or good for the planet and also I have no interest in consuming them. Add the broccoli florets, sauce and most of the spring onions along with 2 more tablespoons of water. I was pleasantly surprised how good this book is, so many cookery books have repeats, fillers, things you make anyway, this just had so many great recipes, ideas and suggestions. Put all the dry ingredients, except 1 teaspoon of the ground ginger and the dark brown sugar, into a bowl. I like where Jones is going, though, so maybe her other cookbooks are more aligned with my preferences.This is my second book purchase from this author, and another one I took out from the library - although this book wasn't bad, it wasn't great either (I think Modern Cook's Year was her best).