Love the Foods That Love the Planet features tantalizing low carbon dishes to help meet the urgent climate challenge.
What we eat and how we produce it matters. We know our world is careening toward warming tipping points beyond which recovery may not be possible. Shifting the food supply away from animals to plants as much as possible can drastically lower greenhouse gases and buy us the time we need to prevent irreversible harm and devastating outcomes. A plant-based diet also prolongs life, vitality, strengthens immunity, and gains protection from chronic illness and infectious disease. A healthy body and a healthy planet are linked.
We all have more agency than we think when it comes to climate change. Our food choices influence our social and family circles, which in turn collectively drive consumer demand and market response. For those who are concerned with the pressing climate crisis and who want to mitigate the growing threats of extreme weather, wildfires, loss of biodiversity, and food insecurity, Cathy Katin-Grazzini has carefully created and compiled a delicious medley of powerful plant-based recipes that help revitalize the health of our environment and our bodies.
Love the Foods That Love the Planet is loaded with recipes that are packed with climate challenge insights, featuring both creative and traditional cuisine from around the world, and accompanied by eye popping photography by Giordano Katin-Grazzini. These recipes range from simple and quick for weekday suppers to special and celebratory for weekends and entertaining and all of them help save the planet. For all who are environmentally conscious and want to bring a mindful approach to their diet but don't want to skimp on taste, Love the Foods That Love the Planet provides an active solution for home cooks-from the newbie to the most experienced chef. Help is here, in this climate friendly cookbook.
Rezensionen / Stimmen
"Climate-concerned chefs, ethical vegans or vegetarians, and anyone ready to cool down with cashew milk while steaming about the sustainability of soy will benefit from these climate-conscious culinary coups, with a climate-friendly cherry on top (in the forms of cherry nests and clafoutis aux cerises)."-Library Journal "Climate-concerned chefs, ethical vegans or vegetarians, and anyone ready to cool down with cashew milk while steaming about the sustainability of soy will benefit from these climate-conscious culinary coups, with a climate-friendly cherry on top (in the forms of cherry nests and clafoutis aux cerises)."-Library Journal "Climate-concerned chefs, ethical vegans or vegetarians, and anyone ready to cool down with cashew milk while steaming about the sustainability of soy will benefit from these climate-conscious culinary coups, with a climate-friendly cherry on top (in the forms of cherry nests and clafoutis aux cerises)."-Library Journal "I've traveled the world many times over, learning firsthand how the happiest and healthiest communities know exactly where their food comes from and how it was grown-only to return to a "modern" world where a team of chemists is needed to understand what's really on my plate. After Cathy Katin-Grazzini used good, fresh food to help save the life of someone she loves, she now shares the kind of recipes that can help heal the planet through the power of regenerative farming and smarter food chains. I'm grateful for her delicious wisdom and all these ways to turn anxiety into action, one meal at a time."
-Bill Weir, CNN anchor and Chief Climate Correspondent "As both a foodie and a climate advocate, Love the Foods That Love the Planet honestly had me at the delectable cover. But the contents are every bit as delicious. Supplemented by mouthwatering images of recipes from around the world that are based on locally sourced and sustainable ingredients, Cathy Katin-Grazzini takes us on an amazing cultural and culinary journey, providing us with constant reminders, along the way, of how amazing our planetary home is and how important it is to preserve it."
-Michael E. Mann, Presidential Distinguished Professor of Earth & Environmental Science at the University of Pennsylvania and author of Our Fragile Moment: How Lessons from the Earth's Past Can Help Us Survive the Climate Crisis "You'll do the planet a favor-and your body and your tongue a favor at the same time!"
-Bill McKibben, author of The End of Nature "Planet-friendly food can often seem dull and uninspiring. Cathy Katin-Grazzini is on a mission to change that. Her cookbook will change your perception of what conscious cooking really looks like. It's unique because it pairs scientific research with delicious recipes: from sauces and starters to tempting mains and desserts.She shows us that we can reduce our carbon footprint while increasing the taste factor at the same time. It's not about sacrifice or what we're giving up. I'm now off to try some myself."
-Hannah Ritchie, senior researcher at the University of Oxford and author of Not the End of the World: How We Can Be the First Generation to Build a Sustainable Planet "Mouth-watering recipes to feel good about. A sustainable food system is as essential as leaving the fossil fuel in the ground. This book explains why it matters so much, and how to make it delicious at the same time."
-Mike Berners-Lee, best-selling author of There Is No Planet B: A Handbook for the Make or Break Years "Our diets are major contributors to our carbon footprints, but food is one of life's great pleasures. This inventive cookbook celebrates superb food paired with doing right by the climate we depend on and leave for our children. Like all real climate solutions, a plant-based diet is not a sacrifice but an upgrade, with multiple benefits, from our personal health to the health of our planet. Here's your guidebook to cooking up a better and more delicious world."
-Susan Joy Hassol, Director, Climate Communication,
author of the first three U.S. National Climate Assessments
Sprache
Verlagsort
Produkt-Hinweis
Fadenheftung
Gewebe-Einband
Illustrationen
Maße
Höhe: 161 mm
Breite: 234 mm
Dicke: 31 mm
Gewicht
ISBN-13
978-0-7573-2520-5 (9780757325205)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Cathy Katin-Grazzini is a plant-based chef and author of Love the Foods That Love You Back (Rizzoli, 2022). She was the Food Editor for VEGWORLD Magazine and manages her blog, Cathy's Kitchen Prescription, where she shares her latest recipes and guidance on sustainable, healthy, vegan cooking, nutrition, and lifestyle. Certified in Plant-Based Nutrition from the T. Colin Campbell Center for Nutrition Studies at Cornell University, Cathy went on to complete professional culinary training at Rouxbe Cooking School. Katin-Grazzini is a member of the Physicians Committee for Responsible Medicine (PCRM) and trained as a PCRM Food for Life instructor. She and her husband, Giordano Katin-Grazzini, who photographed this cookbook, live in Ridgefield, CT.
