Description
Book SynopsisSunday Times bestsellerAward-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.
Trade Review‘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
