Eating for Pleasure, People & the Planet: Plant-Based, Zero-Waste, Climate Cuisine

Noting that the human race is at a tipping point in terms of ecological responsibility, U.K. chef Hunt, whose Bristol restaurant Poco was named Best Ethical Restaurant in 2013, shares his zero-food-waste philosophy in this illuminating collection. Hunt offers practical tips on reducing food waste (freeze leftovers, use scraps for Leftover Beer-Battered Vegetables or a chopped salad, etc.) and presents seasonal shopping guides for produce, along with flowcharts for creating pancakes, grain bowls, and salads. Hunt includes such enticing, though multistep, recipes as Venezuelan corn cakes with “pulled” king oyster mushrooms; olive oil and brioche rhubarb tart; and mac and tapioca cheese; though he also presents simpler, crafty surprises, such as a twist on avocado toast with blended fava beans; barley and rolled oats in lieu of rice for risotto; and a quick summer vegetable ceviche. There are enough simple dishes here to get one started even if they’re not vegetarian, and plenty more to stretch their skills and palates. This is a terrific guide for ecologically conscious cooking. (Dec.)