Take One: Pot, Pan, Planet: A Greener Way To Cook For You, Your Family And The Planet : Jones, Anna Prepared By Null Released As Hardcover
on One: Pot, Pan, Planet: A Greener Way to Cook for You, Your Family and the Planet : Jones, Anna
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have never felt moved to write a book review before, but I was won over by a write up that this book is a testament to British, seasonal produce, about which I'm passionate, so I bought it.
The author tells us that this is what she has aimed for in this book, She does say that she includes 'a few items from further afield', but, she says 'I use them mindfully and sparingly, knowing them to be a treat', I was surprised to find that, in the firstrecipes in the book, she usestins of coconut milk,/lemons,limes, plus tamarind, ginger, myriad spices, none of which grow in this country, rice, rice vinegar, soy sauce, pickled jalopenos, feta, cashews, pistachios and peanuts, tofu, sesame oil, almond milk environmentally disastrous, miso, lemongrass, pomegranate molasses, lime leaves, coconut oil, and then, most bizarrely of all Turkish green peppers and Turkish chillies!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. 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 oversimple 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.
One brings 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 alsorecipes 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, Fantastic book. A great mixture of some very simple recipes and a few reserved for the weekend, 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, As with so many cookery books the pictures make the dishes look wonderful, and Im sure they are, but not practical for most people, Three because there is nothing fundamentally wrong with book, but its 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, Thats if you can obtain the ingredients anyway we dont all live in cities with well supplied shops and markets, When it comes to herbs and spices I know no one who doesnt need to look through that little rack on the wall and throw out probablyof 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.
Thats 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 thats needed, They also have, it seems, an arsenal of electric mixers, blenders, juicers and blitzers whatever that is, I dont have room to store such, so if a fork and bowl wont do it, I dont try, Anyway, its a nice looking addition to the bookshelf, but Im sticking with my very ordinary, but much easier to manage, cookery, I have been looking forward to this book but unfortunately it is not as good as her other books, I loved her recipes because she uses alternative healthy ingredients, When I sawgr buttergr 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 bookNothing new or exciting!Photos are beautiful as usual though I like Anna Jones and have all of her earlier books which I use regularly.
This one, however, is not very good, 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 countedfor 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 Shepherds Pie was disappointing, It sounded delicious but wasnt, Some of the text is irritating, I had never heard of arepas and I dont 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 dont 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 authors talents, C'est du vu et revu, rien de transcendant, Dommage cela avait l'air prometteur,
The author tells us that this is what she has aimed for in this book, She does say that she includes 'a few items from further afield', but, she says 'I use them mindfully and sparingly, knowing them to be a treat', I was surprised to find that, in the firstrecipes in the book, she usestins of coconut milk,/lemons,limes, plus tamarind, ginger, myriad spices, none of which grow in this country, rice, rice vinegar, soy sauce, pickled jalopenos, feta, cashews, pistachios and peanuts, tofu, sesame oil, almond milk environmentally disastrous, miso, lemongrass, pomegranate molasses, lime leaves, coconut oil, and then, most bizarrely of all Turkish green peppers and Turkish chillies!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. 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 oversimple 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.
One brings 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 alsorecipes 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, Fantastic book. A great mixture of some very simple recipes and a few reserved for the weekend, 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, As with so many cookery books the pictures make the dishes look wonderful, and Im sure they are, but not practical for most people, Three because there is nothing fundamentally wrong with book, but its 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, Thats if you can obtain the ingredients anyway we dont all live in cities with well supplied shops and markets, When it comes to herbs and spices I know no one who doesnt need to look through that little rack on the wall and throw out probablyof 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.
Thats 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 thats needed, They also have, it seems, an arsenal of electric mixers, blenders, juicers and blitzers whatever that is, I dont have room to store such, so if a fork and bowl wont do it, I dont try, Anyway, its a nice looking addition to the bookshelf, but Im sticking with my very ordinary, but much easier to manage, cookery, I have been looking forward to this book but unfortunately it is not as good as her other books, I loved her recipes because she uses alternative healthy ingredients, When I sawgr buttergr 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 bookNothing new or exciting!Photos are beautiful as usual though I like Anna Jones and have all of her earlier books which I use regularly.
This one, however, is not very good, 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 countedfor 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 Shepherds Pie was disappointing, It sounded delicious but wasnt, Some of the text is irritating, I had never heard of arepas and I dont 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 dont 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 authors talents, C'est du vu et revu, rien de transcendant, Dommage cela avait l'air prometteur,
Anna Jones is a cook, writer, the voice of modern vegetarian cooking and the author of the bestselling A Modern Way to Eat, A Modern Way to Cook, The Modern Cooks Year, and most recently, One.
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