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

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

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

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The recipes are globally-inspired, primarily plant-based and cooked in one pot, pan, or tray. While simple to cook, they are a little more complex to shop for in the sense that they require a lot of spices, herbs, and proteins that may seem out of the ordinary (tamarind, togarashi, etc). To balance the broth, squeeze in the lemon juice, taste and add more, if you’d like, and add soy or salt as needed. You should have a delicately flavoured, fragrant broth. It is a great cookbook though for vegetarians and omnivores and vegans too. The author gives so many great tips. There are so many ideas provided, multiple ways to use individual vegetables, for example, but so many ideas and so much information including pretty good nutritional information. It’s quite a natural way of cooking for me because my brother and sister are both vegan, and me and my husband, we’re vegetarian,” says Jones. “I always set myself a challenge because it meant double the recipes to test. But I think my neighbours and my family were quite pleased. They got a lot of food over the past two years.”

For the vegan cake, melt the coconut oil in a pan, then whisk in the dark brown sugar and stem ginger pieces. Add the coconut oil mix to the flour mixture and whisk to combine. Now, with the whisk running, add the sparkling water and mix until the batter is smooth and light. Pour into the prepared cake tin.

CRISPY BUTTERBEANS WITH KALE, PARMESAN AND LEMON

At several points in the book the author seems to posit that eating local and reducing food miles is the best thing we can do to reduce our impact on the climate - even going so far as to claim that eating locally raised grass-fed beef would be better than eating a processed vegan sausage that's been flown into the country. Add the spices to the pan and stir for a couple of minutes until all smells fragrant. Next, add the tinned beans and their liquid, the tomatoes and 400ml (a tin’s worth) of water. For the non-vegan cake, melt the butter in a pan, then whisk in the dark brown sugar and chopped stem ginger. Leave to cool slightly, then beat in the eggs one by one, until emulsified. Fold through the dry ingredients and pour into the prepared cake tin. And the supercilious tone of the author was a bit grating. "For the really hungry, some brown or basmati rice here would work, but I eat this just as it is." Oh, you can add a slice of bread if you're ~really~ hungry, but I rarely do. Touting the superiority of jarred beans with a little Barefoot Contessa-style toss of "but canned will do, if you must." But somehow, when Ina says it, it's comforting. When Jones says it, it feels haughty. It’s true to say that Anna Jones always delivers: reading any recipe of hers is like receiving a promise of dependable deliciousness. With this book, however, she has given something deeper of herself. There’s so much humanity and wisdom in it . . . It’s like being led by the hand by a smiling, kind reveller, who wants only for us to enjoy food as much as possible, without wasting it, or missing out on everything it brings . . . The food itself is tummy-rumblingly good [and] strikes absolutely the right balance between accessibility and originality.”–Nigella Lawson

This is completely false. Beef is by far the most carbon-intensive food we can eat, wherever it's grown, whatever it's fed, not matter no how. The carbon footprint of transporting most foods is fairly insignificant compared to what is required to produce it in the first place. ESPECIALLY BEEF. (See https://www.co2everything.com/co2e-of... or https://ourworldindata.org/food-choic... or the book 'How bad are bananas') Mix all the sauce ingredients in a small bowl with 4 tablespoons of cold water. Set aside. Cut the broccoli into florets and thinly slice the stalks, keeping them separate. Instead of the particular recipes, I’ll use the book as a framework and reminder to eat more local veg, don’t have a million things cooking at once (guilty), and try to limit international cooking items - but that’s also hard (and those ingredients aren’t even salient to my cultural identity!) I have made several recipes in this book and they've all worked well and been delicious. 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.Add 1 tablespoon of the ghee or coconut oil to a large pan, add the onion and cook for 10 minutes over a medium heat until soft and sweet. Add the garlic, ginger and chilli and cook for another 5 minutes. This is a book where thought meets practical action meets deliciousness…a huge achievement.”–Yotam Ottolenghi,bestselling author and award-winning chef Anna Jones’] book doesn’t just share a wealth of delicious recipes but also explores all the different ways that what we eat and how we prepare it can be used to help—not hurt—the planet.”— Refinery29 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.



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  • EAN: 764486781913
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