I am giving Sustainable Kitchen four stars! I really enjoy the sustainability aspect of this book and it gives a lot of easy-to-accomplish tips on working toward sustainability in the kitchen. I also like how there are suggestions on how to do your own canning and making your own base ingredients (although I'm not confident I could fit that much preparation into my schedule!). There is a religious vein to the cookbook, which I personally understand the attempt to connect spirit and body, but that may not be appealing to everyone.

Now for the recipes.... None of them are particularly inventive or exciting. I personally think they're all a little basic. They sound delicious and sound like they would be enjoyable, BUT I've tried or found other recipes that are the same or similar for probably 80% of the recipes. The salad section was the most creative in my opinion!

If you don't know where to start with a sustainable lifestyle or with vegetarian/vegan eating, this would DEFINITELY be a cookbook for you!!! The recipes are easy to make and have fairly attainable ingredients. I truly think this is a great collection of recipes for someone who is new to a vegetarian diet or who wants to have a great collection of recipes available at their fingertips. I am landing on four stars despite these critiques, because I consider myself pretty knowledgeable on food and have many different sources for recipes, so I am probably exposed to more food than others.

I was offered an eARC of Sustainable Kitchen from NetGalley in exchange for an honest review.

For some reason, the cookbook starts out with a Bible quote, but after this the religious undertones calm down and this turns into a more standard, beautifully laid out cookbook. The authors touch on our relationship with food, both in how it impacts how we relate the planet and how we relate to each other.

The recipes are laid out by meal type: breakfast, salads, mains, snacks, etc., making the cookbook easy to browse when looking for your next meal. I especially like the simplicity and plant focus of the recipes, while still including a broad range of flavors. Plus the photographs and the overall layout are just lovely.

This cookbook had more religious themes and also “new-age” food as medicine interludes than I was expecting from a cookbook, but I loved the emphasis and how-to elements regarding increasing one’s sustainability in the kitchen, as that is something that I am very interested in. The photography was also beautiful, and the recipes were well-organized and easy to follow. The focus of this cookbook, just as an FYI, is mainly plant-based, vegetarian recipes, not vegan (there are a lot of eggs, milk, and cheese used in the recipes). Given that I try to eat a plant-based diet with relatively little dairy, fairly heavy on the eggs, and the occasional pasture-raised meats, I found a lot of the recipes in this cookbook to be ones I would be interested in replicating. I also love the number of “make it yourself” basics included at the end of the cookbook, which are mentioned throughout the cookbook when they could be used in a recipe. On the flip side, I also loved that the basics and “make it yourself” recipes then included which more substantial recipes they could be used for, which allows the cookbook reader (chef?) to test out making something like seitan, but then also have a whole recipe in which to use their creation. Finally, there are an equivalency guide for produce and other common cooking materials (cheese, lemons) into cooking terminology (cups, teaspoons, etc), which I found immensely helpful and would purchase this cookbook for that alone. All in all, I’m super excited to buy my own physical copy of this cookbook on September 22 and I would highly recommend it!

Sustainable Kitchen is a well written philosophical guide to plant-based Earth-conscious food and lifestyle by Jaynie McCloskey and Heather Wolfe. Due out 22nd Sept 2020 from Herald Press, it's 320 pages and will be available in hardcover and ebook formats.

Every day we're bombarded with the dire state of our environment and the strains of overpopulation, pollution, plastics and fossil fuel pollution, diminishing resources, and general man-made global climate impact on our planet. It's very easy to feel overwhelmed and powerless. This book allows readers to take some responsibility for those things we can control.

The introduction covers our interconnectedness with our environment, the connection between health and nutrition, and the basics of stocking and maintaining a resource conscious kitchen. The recipes are arranged thematically: breakfasts, salads, soups & stews, sandwiches & wraps, main dishes, sides & supports, snacks & sweets, drinks, and sauces dips & dressings. Recipes have ingredients listed bullet style in a sidebar. Recipe measurements are given in American standard measures only, with a conversion chart for metric measurements provided in the appendices. Serving sizes and suggestions follow in the step by step instructions.

The recipes are varied and appealing but for me the biggest value of the book is in the extra information scattered throughout as well as the appendices. The authors have included lots of suggestions and tips for meal planning, processing and preserving foods, selecting and maintaining cooking utensils (such as cast iron) for longevity, and more. It really is a lifestyle book with useful recipes. During the current time of uncertainty with a pandemic and economic crises looming, it's a very good time to make basic sensible changes for sustainability, and physical and mental health. This is a really good book.

The photography is abundant and the photographs which are included are clear and well done. The serving suggestions are stylish and appropriate.

Five stars. I found a lot of useful information here.

Disclosure: I received an ARC at no cost from the author/publisher for review purposes.

Sustainable Kitchen is a recipe book for those trying to cook more recipes that are plant-based using sustainiable ingredients. The book has beautiful photos with recipes that look to die for. The recipes are not overly complicated and usually involve 5-10 ingredients which I appreciate since some require a long-list when eating plant-based or vegan. I have made the Simple Granola which was delicious! I am looking forward to making the Honey-Oat Breakfast Bread to eat with some butter or preserves. I also really enjoyed the Comforting Cauliflower and Potato Soup, and so did my partner who typically eats meat for every meal! This is a nice recipe book for those interested in reducing their meat consumption and those who are vegetarian. While there are a number of vegan recipes, not all recipes are vegan-friendly. One critique is there are several religious references that may not be enjoyable to readers who are not overtly religious.

I received an advanced reader copy from Herald Press and the authors Jaynie McCloskey and Heather Wolfe, through NetGalley. All opinions in my reviews are my own.

Sustainability is an important part in our lives with climate change is happening. I did like many recipes provided. I do wish that there was less emphasis on animal products all together. There are so many recipes with so many eggs. and milk. Otherwise, it is a great book

Sustainable Kitchen by Heather Wolfe and Jaynie McCloskey embodies some of my newfound passions in the kitchen; sustainable, made from scratch, vegetarian, homegrown, and so much more. I found my views aligned a lot with the authours. This is the book I wish I had several years ago.

My husband and I have tried several of the recipes in this book, and so far, they have all turned out amazing and taste so good! My favourite part has been the sauces, spreads, dressings, and condiments. This is a part of my home cooking I have been wanting to be more involved in. The recipes are tasty and easy to follow. The illustrations in the back of the book are gorgeous. They demonstrate how one large onion is equivalent to a cup of chopped onion, and other examples. For us visual learners, that is wonderful. The sources in the back were also plentiful.

Two summers ago, I got to spend a few weeks in Vermont, where the two authours live, and I loved how communities lived up there. Every meal we had was memorable because the food was all sourced locally and enjoyed in season. I wish more of America could have this experience to maybe change their views on cooking and food.

I wanted to grab this book because I HATED cooking growing up. I felt everything tasted bland. When I started making even the smallest items from scratch, I found the flavour incredible and sometimes completely different than what I was used to. This caused me to grow a deep respect for what the true cost of food really is. From the growing of food, to harvesting, to getting it to stores or farmer’s markets, getting it home, prepping food, and then cooking.

Two things I would have liked to have seen were more photos and an extensive list of vegetables. The recipes with photos grab my attention and make me more willing to try them, because I have a rough idea of what they are supposed to look like when done. I also know, the coloured photos are one of the more expensive parts, so I understand why sometimes publishers don’t put as many in. I would have liked to have seen a list of vegetables for two reasons. First, it allows people to research vegetables they may have never heard of and researching ways to cook them, allowing people to try something new. Second, it would have been nice to have shown growing seasons with them. This could be a challenge because growing seasons are different all over the country. However, a rough idea would still be nice to give especially newer people an idea of what they can be looking for locally.

I believe this cookbook is a fantastic gateway into how I hope Americans will go back to the way food used to be grown and enjoyed. It is both visually stunning while packed with all sorts of information and incredible recipes.

I received an electronic advanced reader copy from Herald Press through NetGalley. All opinions are 100% my own.

I received a copy of this book from NetGalley in exchange for an honest review.

This book was around 3.5 stars for me.

There's a lot of religious connections and stories in this book along with a lot of talk of using food as medicine. While I understand the role of gardening and eating organic, it ignores that organic gardening or purchasing organic food just isn't feasible for a lot of people. There's a lot of things that are great if you have access, but not a lot about alternatives if you don't.

There are beautiful pictures of the recipes! That's something I love in cook books. Some of the recipes also seem time intensive along with requiring access to specific vegetables.

Overall I think it's a good book if you want to eat less meat and can get these things, but it's not for everyone.

Some great plant based version of classic comfort foods. Lovely example photos. Simple and easy to follow recipes.

This is a great resource for people who are new to the vegetarian lifestyle. The book has some great tips. But it would also be great for experienced vegetarians who are looking for some new recipes. The book is also beautiful, with a lot of lovely pictures to go with each recipe!

This book is gorgeous, clear and well organized. The recipes sound so good and I love that they use fresh and organic ingredients. The recipes are plant based so it's a great book for vegetarians / vegans. I received a free digital copy of this book from NetGalley in exchange for my honest review

Love the heart and passion that goes into these books. Sustainable kitchen is a heartfelt plea for people to be more responsible for the planet and for the food they willingly eat. A righteous plea since we are all responsible for the planet and the ridiculous waste of food.

What did I like? Some really gorgeous recipes... like mouthwatering gorgeous. I believe everyone shares a part not only in their health but the planets health as well. Authors give you some beautiful recipes and vegan/vegetarian simple. I’m not a vegan but I try to eat very little meat. However if you enjoy meatless Monday’s or vegan dishes this is a beautiful book.

Would I recommend or buy? I’d buy it, most definitely. Quite a few of the dishes were eye catching, not to mention the hummus recipes or condiment or dressing section. It can be hard to find a good vegan recipe but from the looks of these pages, they look amazing. Only a few had tofu so the majority were vegetables derived.

I received a copy to read and this was my opinion. Beautiful book! Five stars.

This book has a lot of information about the plant based diet and how to eat more sustainably. If you are new to the plant based diet, this will be good for you. On top of that the recipes in this book are full of fresh ingredients and east to understand procedures. There are some amazing recipes such as Honey Oat Breakfast bread (I am a bread baker!) as well as some canning techniques as well.

I cannot wait to try the Restorative Herbal Tea, Broccoli Chedder Crustless Quiche, and Bow Thai Salad.

I love to cook and love reading cookbooks. This cookbook was a pleasure to review for netgalley.. This book is totally vegetarian, which I am not, but I enjoy learning new ways to prepare vegetables. The recipes were varied and offered seasonal changes for the vegetables and herbs and spices. The photos were beautiful and made the dishes more tempting.

Two pieces of information that I found most interesting was that you do not need to preheat your oven except for very few recipes. I will start doing this to save energy and energy costs. The authors also encourage the reader to eat the skin of most vegetables as an additional source of nutrition and to eliminate food waste.

The anecdotal information about religion and the biographies of the authors was not really of interest to me, but I found the environmental data and kitchen basics worthwhile information.