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

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Generally speaking my relationship with a cookbook falls into one of two categories: there are the ones that I want to take to bed, and the ones that belong in the kitchen.

What an incredible cookbook - now a staple in my kitchen! 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. Doesn't demonize anyone based on where they are in their sustainability journey as we were all once in a place in which we had no idea how harmful certain practices are for the health of the planet. Onebrings together a way of eating that is mindful of the planet. Anna gives you practical advice and shows how every small change in planning, shopping and reducing waste will make a difference. 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. Das Kochen und ich waren nie besonders gute Freunde. Im letzten Jahr hat meine jahrelang gehegte Abneigung allerdings eine 180-Grad-Wende vollzogen und großen Anteil daran haben die Bücher von Anna Jones. "A Modern Way to Eat" und "A Modern Way to CookCook" nehme ich regelmäßig zur Hand und aufgrund der vielfältigen Auswahl wird es nie langweilig.This is a book worth owning. The recipes are a bit more time-intensive than other vegetarian cookbooks I like BUT they also have more complex flavor profiles. For example, I made the butternut squash lasagna, which had ingredients like olives and lemon zest. Unexpected. But divine. This is a book where thought meets practical action meets deliciousness.”–Yotam Ottolenghi,bestselling author and award-winning chef And I hear that! I think for now though, I had a hard time getting excited about these recipes. Perhaps it was the beige, muted pictures (reminded me of the sad beige trend). Also I think this book is most relevant for people in the UK based on the ingredients and seasonality. I enjoyed the soup base section, and all the blurbs about sustainability, as well as the vegan options! The way to cook all the different vegetables (a section on carrots, spinach, peppers, etc) was also a fun thing.

Jones – who began her career working with Jamie Oliver – says she is “an ambitious person … quite bad at celebrating my successes”. At various points, she has considered opening cafes or restaurants, but for now she thinks she can make the greatest impact through her books. Still dedicated to giving us stylish dishes with maximal flavour (think broad bean and green herb shakshuka, and golden rosti with ancho chili chutney), the book is punctuated with palatable nuggets of information: in chapters entitled ‘Planet I’ and ‘Planet II,’ Jones explains how we might combat the climate crisis through small behavioural changes around the way we eat.”— Harper’s BazaarThe recipes here are some of Jones’s favourites; in particular, she has a soft spot for the saag aloo shepherd’s pie. “There’s always a few standout recipes in the book that, when you get them out of the oven, you do a little fist pump,” she says. Every so often a cookbook comes along that raises the bar for food writing. Think Nigella Lawson’s How to Eat or Samin Nosrat’s Salt, Fat, Acid, Heat. The latest chef to join the pantheon: Anna Jones.”— British Vogue Didn't end up making too much from this; the cuisine Jones focuses on here seems to fall right into the category of the kind of thing I am able to and like to make without a recipe! I think the target audience here is experienced cooks who are looking to shift to more vegetarian/vegan and more seasonal fresh veggies in their cooking and need some inspiration/instruction. It's definitely a book for folks who already know what they're doing in the kitchen, but also just got home from the farmers market with a load of mystery greens, and there was a nice variety of flavor profiles and simple vs. more complicated recipes for veggies you're likely to find in abundance in the right season. It's also important to emphasize how inconvenient our current societal norms/superstores, government regulations, and corporations make it to be sustainable and eco-conscious. Many times, it's just easier and cheaper to buy certain foods. It's an incredible privilege to be able to choose your ingredients/cook in sustainable ways that unfortunately many people do not have easy access too.