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

(Hardback)

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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 Joneslimits the pans and simplifies the ingredients forall-in-one dinners that keep things fast and easy. These super varied every night recipes celebrate vegetables anddeliver 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 mindfulof the planet. Anna gives you practical adviceand 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 yourmost-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.

Reviews

Even if you dont do the cooking at home, you may well have had a brush with Anna Jones: if your plate is without meat, shes 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. Shes up there with Yotam Ottolenghi and his sumac for the impact shes 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. Its a huge achievement. Yotam Ottolenghi

Every so often a cookbook comes along that raises the bar for food writing. Think Nigella Lawsons How To Eat or Samin Nosrats Salt, Fat, Acid, Heat. The latest chef to join the pantheon is Anna Jones, with One: Pot, Pan, Planet Vogue

Its 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. Theres 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

Author Bio

Anna Jones is a cook, food writer and stylist. One grey, late-for-the-office day, she decided to quit her day job after reading an article about following your passion. Within weeks, she was signed up on Jamie Olivers Fifteen apprentice programme. She went on to be part of Jamies food team styling, writing and working behind the scenes on books, TV shows and food campaigns. Now freelance, she has worked with some of the countrys biggest food brands, including innocent drinks for whom she wrote the recipes for Hungry: the innocent recipe book for filling your family with good stuff. She has also worked with other well-known chefs, such as Henry and Tom Herbert (The Fabulous Baker Brothers), Stevie Parle and Antonio Carluccio, and cooked for royalty, politicians and LA school children alike. A Modern Way to Eat is her first solo book. She lives, writes and cooks in Hackney, East London.