This is an interesting book if you want to learn more about how the food industry affects the climate, but not so much if you want a cookbook with easy to make recipes.

First of all, for me, too much information in one place is overwhelming and just makes me want to put the book down, so adding so many explanations is now great for me. Second of all, using a dehydrator is not common practice here and using it (or the oven) for long periods of time is a bit counter-intuitive (just like using hard to find ingredients that can't be sourced locally).

That being said, if you are into the science behind, great book. If you just want a cookbook that will help you help the climate a bit, decent enough, but just as a cookbook, there are many better books out there.

This is a great plant based recipes cookbook! I'm excited to try the Black and Red Bean Chili and Chips, Stir Fry With Chinese Vegetables and Pretty Apple Packets. Special Thank You to Cathy Katin-Grazzini,HCI Books and NetGalley for allowing me to read a complimentary copy in exchange for an honest review.

Low carbon producing foods.

I'm all for it. This is a great book that explores plant based foods from a climate change perspective.
Our climate is changing. Why not eat as much of a plant based diet as possible. Eating plant based lowers carbon. Plus, the recipes are delicious and easy to make and healthier for you.
Recommend.

What an amazing book.I love all your recipes.And I like how you appropriate the environmental changes with the recipes. This is a well written book.I have always cooked all my life.I am a vegetarian but I like Vegan food as well. People have a negative thing Vegan food but it can be amazing and i'm trying to change people's perspective T o w a r d. I.
Think people should give it a try , especially if you have allergies. It's very healthy We need to live and help a lot of problems with people.
You have weight issues. Everybody thinks this food is boring. It's not. I think more people should open their eyes to different ways of doing things.Especially if it's traditional cuisine now becomes V e r g a n. I would love to communicate with you more. You think it's time to change the things like we thought in the sixties. It's a whole New world out there.

Thank you to NetGalley and the publisher

I found this cookbook very interesting, the author explains how they wondered how food and climate were interconnected. They lead into showing studies and information around climate and greenhouse gas emissions caused by food chain supply chains, I found this all very interesting and thought provoking. Contents were clearly presented and I liked the fact boxes on the recipes showing more information on the food showcased in a recipe. The recipes themselves were easy to follow, the photos were in colour which I always appreciate and looked achievable to any novice cook. I also appreciated the how to stock your pantry and tools to have on hand sections at the beginning. All in all a great addition to any cookbook collection I look forward to trying a lot of these recipes in the future.

I received a copy of this eBook from netGalley for a honest review.

I really learned a lot from this book including some interesting and tasty recipes and new foods. It made me a more aware consumer.

Thank you to NetGalley for the ebook in exchange for an honest review.

Okay so, loved the concept and was excited about this. Was a bit disappointed as the recipes can be complicated and the ingredients hard to source where I am. I guess I was expecting more easy, simple recipes, for everyday cooking.

But still, it was educating and eye opening, which I enjoyed.

A good resource for people wanting to limit their impact on the planet. I found several unique recipes that I am going to try. I think my library patrons would enjoy this book.

Thanks to the publisher and NetGalley for letting me review this book. The photos for each recipe were gorgeous. I liked that there was a bit of history about where the dishes and foods came from along with the carbon footprint. There were many steps in most of these recipes along with some of the ingredients would be hard to find if one doesn’t live in a large city or close to one.

Cathi Katin-Grazzini's Love the Foods that Love the Planet has a multitudinous group of recipes.

The book showcases cuisine from around the world, bursting with umami flavors. The pictures are delightful and colorful, tending to make your mouth water!

Though I haven't tried any of the recipes, they all look delicious. Some ingredients are unavailable in our small town, though they can be found on Amazon.

A great book with nice visual and colors, tasty vegan recipes.


Thank you HCI (Health Communication Inc.) and NetGalley.

As someone who is plant based for the planet, this book premise really appealed to me. That said, I do think it fell a flat when it came to the recipes. Many were overly complicated, with ingredient lists over a page long. While I am aligned with the mission to introduce more plant based foods to those hoping to reduce their carbon foot print, the recipes and ingredients first and foremost need to be accessible to the average home cook, which this book was not. For example, many recipes called for dehydrating ingredients rather than purchase the (sometimes more accessible) dried form (which also feels counter intuitive to the overall message of the book).

Overall the images for the recipes are gorgeous and many recipes do sound good, but I’m not sure who this book is for. There are many vegan cookbooks that are less intimidating for someone looking to learn more about plant based cooking, and I don’t think many of the recipes are exciting for the experienced plant based home cook.

This cookbook is not practical. It’s a cookbook you can read like a book but isn’t functional for actual cooking with how wordy it is. The instructions are far too long and verbose as are the ingredients.

I would have vastly preferred a glossary of ingredients rather than long definitions with every ingredient in the LOI.

I also found it odd that a cookbook wanting to save the planet often called upon ingredients that, for most people, have to be flown from very far away.

'Love the Foods That Love the Planet' has an admirable core premise, one that's informative while also giving simple ways for us to each help the environment through what we cook. The visuals are colorful and well-planned. I think this will encourage a lot of readers to try new foods and methods of cooking that they hadn't before. There's a good amount of recognizable core foods in here, but usually they're repurposed unexpected with ingredients which is refreshing.

This cookbook caught my eye immediately with the amazing title and as I paged through it I continued to be more impressed.
I love how this book educates each reader on how we can carry over our commitment to caring for the planet into how we make our meals. Each recipe is vegan and presented with information on the footprint each recipe makes.
Though, I’d have loved to see more about how we could reuse leftovers or sections on composting or regrowing some of these veggies. I feel like with all the other information provided being eco friendly, this was a pretty big section to leave out, but that is my one critique.
I’m so impressed on the diversity of the recipes with many different cultures being included and recipes that I’ve never been exposed to. I’m really looking forward to trying the Indian dal and Japanese okonomiyaki especially.

I was very intrigued about the premise of this cookbook. I thought it was new and innovative take on cuisine and eating foods that also benefit the environment. I can’t wait to try out all of these recipes and the sauce section alone is divine.

I love that this book provides scientific information about their claims. There are great full colored photos and instructions are easy to follow. But I think I will only try one or two recipes. The food was not at all appetizing to me.

Let me start by saying that the opening quote of this book is truly a chef's kiss: "The greatest threat to our planet is the belief that someone else will save it."

Love the Foods That Love the Planet is 424 pages of recipe goodness. Although the book begins with a few pages on climate change, it's well worth the read. The information is presented in an informative way without being overwhelming. Once you get past this section, the book delves into its core—shopping, stocking up on ingredients, tools, and helpful tips and tricks.

The layout of the book is easy to navigate, with plenty of colourful photographs that are pleasing to the eye. What stood out to me were the recipes that include carbon footprint information—a detail I particularly appreciate. The recipes are well-organized, with easily obtainable ingredients, making it simple for anyone to follow along.

This cookbook will be a valuable resource for any vegetarian kitchen, offering a variety of cuisines from around the globe.

Thank you to NetGalley and HCI Books | Health Communications Inc. for gifting me the e-book in exchange for my honest review.

I received an ARC of this cookbook from NetGalley in exchange for an honest review.

This is a great cookbook! I enjoyed it a lot!

Some days it's a struggle to remember that there are more vegetables than the five that most commonly appear in cheap plastic trays in the deli section. But if you're looking to expand your knowledge of just how many raw vegetables there are in the world, I encourage you to pick up this recipe book. It offers fun facts about lesser-known veggies and gives a checklist of ways that each food affects the planet. With this book in hand, readers can plan their meals in a way that protects the earth by avoiding the raw foods that are most likely to contribute to climate change (most of which are meat).

I really appreciate how thoroughly-researched this book is, and it doesn't hesitate to include ethnic foods as well as dishes I'm more familiar with, usually with a vegan or vegetarian twist. I trust that these recipes are healthy and full of nutrients, and I'm eager to incorporate them into my diet. However, I was a little frustrated at how inaccessible some of the recipes are. Firstly, many of the ingredients are uncommon or expensive. I don't have a car, so I can't be driving around looking for miso paste or saffron threads, but have you seen how much they cost if you want them delivered from an online shop? I'd love to see some more accessible substitutions. Second, some of these recipes would take actual hours to make, particularly for someone who isn't experienced in the kitchen. I consider myself a proficient home cook and a reasonably adventurous eater, but I balked at some of the extensive preparation instructions and weird flavor combinations. Overall, I ended up with ten recipes I'd like to try, which is a pretty high statistic, given that I usually only pick out two or three recipes from recipe books I borrow from the library. I've tested two of them already and found the instructions easy to follow and the taste satisfying.

I would definitely recommend this book to anyone looking to add new foods to their diets, particularly vegetables and mushrooms. This book offers lots of creative ways to incorporate exciting new ingredients. It's not for beginners, though.

Thank you to NetGalley and the publisher for this ARC. All opinions are my own.