Eat to Save the Planet
Over 100 Recipes and Ideas for Eco-Friendly Cooking and Eating
Published on 31. December 2020
Book
Hardback
304 pages
978-1-5290-4759-2 (ISBN)
Description
'The best possible cookbook you could buy for 2021 and beyond.' - The Bookseller
Simple, tempting, eco-friendly recipes that support the environment and don't make you feel like you're missing out.
If the way we eat globally continues, the world is at risk of failing to meet the UN Sustainable Development Goals and the Paris Agreement. From extreme weather patterns to wild fires raging in Australia, it's little wonder that more of us than ever are worried about the environmental impact of our food decisions.
Enter award-winning recipe writer for Mail on Sunday's YOU magazine and registered nutritionist, Annie Bell. The easy, family-friendly recipes in Eat to Save the Planet follow recommendations from the Lancet-EAT commissioned Planetary Health Diet, written by an international group of scientists. This flexitarian reference diet is so simple, easily accessible and tempting that you will hardly believe you're helping to save the planet as you eat.
The mainstays of the Planetary Health Diet are plant-based foods, but while these ingredients are central to its recommendations, the diet doesn't go as far as being vegetarian or vegan. So recipes in the book include modest quantities of seafood and poultry, with a small amount of red meat being optional - making this new approach to eating achievable and realistic for everyone.
Whether it's Spinach, Nut and Goat's Cheese Pie, Aubergine Stuffed with Lamb and Buckwheat, or Speedy Cauliflower, Lentil and Watercress Risotto, these comforting, filling and delicious dishes will quickly become the day-to-day favourites in your kitchen.
Simple, tempting, eco-friendly recipes that support the environment and don't make you feel like you're missing out.
If the way we eat globally continues, the world is at risk of failing to meet the UN Sustainable Development Goals and the Paris Agreement. From extreme weather patterns to wild fires raging in Australia, it's little wonder that more of us than ever are worried about the environmental impact of our food decisions.
Enter award-winning recipe writer for Mail on Sunday's YOU magazine and registered nutritionist, Annie Bell. The easy, family-friendly recipes in Eat to Save the Planet follow recommendations from the Lancet-EAT commissioned Planetary Health Diet, written by an international group of scientists. This flexitarian reference diet is so simple, easily accessible and tempting that you will hardly believe you're helping to save the planet as you eat.
The mainstays of the Planetary Health Diet are plant-based foods, but while these ingredients are central to its recommendations, the diet doesn't go as far as being vegetarian or vegan. So recipes in the book include modest quantities of seafood and poultry, with a small amount of red meat being optional - making this new approach to eating achievable and realistic for everyone.
Whether it's Spinach, Nut and Goat's Cheese Pie, Aubergine Stuffed with Lamb and Buckwheat, or Speedy Cauliflower, Lentil and Watercress Risotto, these comforting, filling and delicious dishes will quickly become the day-to-day favourites in your kitchen.
Reviews / Votes
The best possible cookbook you could buy for 2021 and beyond. * The Bookseller * Might just help to save the world * Caroline Sanderson *More details
Language
English
Place of publication
United Kingdom
Publishing group
Pan Macmillan
Target group
Interest Age: From 18 years
Dimensions
Height: 240 mm
Width: 159 mm
Thickness: 28 mm
Weight
696 gr
ISBN-13
978-1-5290-4759-2 (9781529047592)
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 Classification
Person
Annie Bell (ANutr) is a cookery writer, author and Registered Associate Nutritionist with a Masters Degree in Human Nutrition. She has been principal recipe writer for The Mail on Sunday's YOU magazine for twenty-three years. Annie contributes to a wide variety of national newspapers and magazines, and has contributed to more than twenty cookery books. She is married to the landscape architect Jonathan Bell. They have two sons and divide their time between West London and Normandy. Her cooking is heavily influenced by her rural lifestyle and the local seasonal food. Eat to Save the Planet is her easy, accessible recipe book following an evidence-based approach to eating to support the planet.