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One: Pot, Pan, Planet: A greener way to cook for you, your family and the planet Copertina rigida – 4 marzo 2021
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Sunday Times bestseller
Award-winning cook Anna Jones blazes the trail again for how we all want to cook now: quick, sustainably and stylishly.
In this exciting new collection of over 200 simple recipes, Anna Jones limits the pans and simplifies the ingredients for all-in-one dinners that keep things fast and easy. These super varied every night recipes celebrate vegetables and deliver knock-out flavour but without taking time and energy.
There are one-tray dinners, like a baked dahl with tamarind-glazed sweet potato, quick dishes like tahini broccoli on toast, one-pot soups and stews like Persian noodle as well as one-pan fritters and pancakes such as golden rosti with ancho chilli chutney.
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.
This book is good for you, your pocket and the planet.
Anna Jones' book 'One' was a Sunday Times bestseller w/c 26-04-2021.
‘Even if you don’t do the cooking at home, you may well have had a brush with Anna Jones: if your plate is without meat, she’s probably behind it. Because for eight years now Jones and her bestselling vegetarian cookbooks have been gently edging out chicken pie and sausages in favour of courgette polpette and carrot dhal. Jones, 42, is not short of vegetarian converts. She’s up there with Yotam Ottolenghi and his sumac for the impact she’s had on our culinary habits this century’ Sunday Times
‘One pot, one pan, one tray, one planet. . . And one Anna Jones. One is a big and bold book, as much a call to arms as it is a collection of recipes to fall for. This is a book where thought meets practical action meets deliciousness: where what we eat is no longer about how to look after and delight ourselves but how to look after and protect our planet. It’s a huge achievement.’ Yotam Ottolenghi
‘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 is Anna Jones, with One: Pot, Pan, Planet’ Vogue
‘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’ Nigella Lawson
‘Truly imaginative cooking’ Rachel Roddy
‘Still dedicated to giving us stylish dishes with maximal flavour (think broad bean and green herb shakshuka, and golden rosti with ancho chilli 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 Bazaar
Dalla quarta di copertina
- Editore : Fourth Estate; 1° edizione (4 marzo 2021)
- Lingua : Inglese
- Copertina rigida : 336 pagine
- ISBN-10 : 000817248X
- ISBN-13 : 978-0008172480
- Peso articolo : 1.2 kg
- Dimensioni : 19.5 x 3.2 x 25.2 cm
- Posizione nella classifica Bestseller di Amazon: n. 85 in Cucina per le feste
- Recensioni dei clienti:
Recensione migliore da Italia
Al momento, si è verificato un problema durante il filtraggio delle recensioni. Riprova più tardi.
I am a busy single parent and in 1 week I have made 5 of these recipes already.
Love this book so much. Now I use Ottolenghi's recipes for special wow factor, Anna Jones became my favourite for the everyday and many recipe will become.our family classics.
after many years using "my new Roots" from Sara Bitton this is my new go to veggie book
Le recensioni migliori da altri paesi
Why would you include cashews, and pistachios when we grow hazelnuts which would work just as well? Why would you include coconut oil rather than British rapeseed oil? Why Turkish chillies when they grow here quite successfully? Why rice vinegar rather than British cider vinegar? I could go on, but suffice it to say - if you want recipes based on seasonal British ingredients, look to River Cottage, which knocks this into a cocked hat. Yes, some tasty recipes, no doubt, but don't be fooled by the sustainability British seasonal angle, it simply doesn't wash. I fear you have simply jumped on the bandwagon Ms Jones. And finally - why on earth have you put cherries into the 'Autumn' fruits section??! They're available for a very short time in early summer - unless, oh let me guess, you buy the ones which are air-freighted in from elsewhere....?
NB - update: I felt compelled to pop back on to update my review. No, none of my reservations have changed re. the premise of the book, but I do have to add that her recipes are simply stunning. We are happily working our way through them and haven't hit a duff one yet. The baked dhal is one of the most delicious things ever! You can write a recipe Ms Jones, no two ways about it. Delicious.
Who wakes up in the morning and thinks what I really need is a recipe that I can cook in a pot or a pan or a tray? But that is how most of the recipes are organised - it is just daft.
There is a chapter of quick recipes, mercifully not organised by the type of vessel in which they are cooked. Or any other way, as far as I could tell. Many of them have a daunting list of ingredients - I counted 16 for one of them. Just organising the ingredients would take ages, not to mention the inherent waste that comes from having to use small quantities of so many things.
The randomly inserted chapter on vegetables looks quite interesting but will probably not be read or used, likewise the chapter on wasting less.
The two planet chapters, seemingly to add a green angle, are pretty superficial.
Some of the recipes look interesting but fewer than I hoped to find. The only one I have tried so far - Sag Aloo Shepherd’s Pie - was disappointing. It sounded delicious but wasn’t.
Some of the text is irritating. I had never heard of arepas and I don’t think I am particularly uninformed. It is curious that a recipe involving them does not start off by explaining what they are. And some of the homely introductions to the recipes don’t sound entirely credible.
I like the numerous vegan alternatives. I am not a vegan but sometimes prefer to avoid animal products.
A disappointing book, not representative of the author’s talents.
Three stars because there is nothing fundamentally wrong with book, but it’s one of those that gets bought then is rarely used.
I received my copy and within an hour I could see it was of little use to me. The dishes are mostly fairly elaborate and require such a variety of ingredients that I would end up with cupboards and a fridge full of stuff that would go in the bin because of the quantities you have to buy in the supermarkets. When I buy leaves for a salad I have to eat salad for four consecutive days else throw much of it away. That’s if you can obtain the ingredients anyway - we don’t all live in cities with well supplied shops and markets.
When it comes to herbs and spices I know no one who doesn’t need to look through that little rack on the wall and throw out probably 70% of the contents as grossly out of date.
Then there is time, or the lack of it. I am fortunate that I am retired and I can afford to shop every day for the ingredients that are missing, and then I can spend as long as it takes to prepare the dish, cook it and clean up. That’s pretty much the day gone, what with the other chores that are necessary.
Naturally, people who write cook books must have good sized kitchens with storage for all the different cookware that’s needed. They also have, it seems, an arsenal of electric mixers, blenders, juicers and blitzers (whatever that is). I don’t have room to store such, so if a fork and bowl won’t do it, I don’t try.
Anyway, it’s a nice looking addition to the bookshelf, but I’m sticking with my very ordinary, but much easier to manage, cookery.
I loved her recipes because she uses alternative healthy ingredients. When I saw 250 gr butter & 200 gr sugar combination for a recipe I was surprised.
Also, a few recipes were already published in the past (smoked salt cherry Calafoutis, almond butter brownie etc) . Why are these recipes included in the book?
Nothing new or exciting!
Photos are beautiful as usual though
Really liked the fact there was substitution and adjustments made to certain recipes depending on whether you eat eggs.
Also considering the flavour packed into these recipes the ingredients lists aren't too long or overly complex to source.