Dimensions:229 x 204 x 32 mm | 1 gr
Page Count:192 pages
Illustrations:Black-and-white illustrations throughout
Plant-based recipes for special occasions
Most of us are steeped in a meat-and-potatoes approach to eating, especially when it comes to dinner. So putting plants at the center of the dinner plate, whether for a simple weeknight meal or a celebratory special occasion, is the greatest challenge faced by people who want to switch to plant-based eating, or just eat more plants. What’s for Dinner is the only cookbook series that focuses entirely on dinner. Neither glossy nor helmed by a celebrity chef, each volume in the series is a handbook to plant-based cooking. The goal is to make it easy to give plants the starring role on a plate.
More practical than aspirational, the recipes are illustrated with drawings rather than photos. Home cooks are invited to tinker and play with recipes—all vegan or vegetarian—to fit their own preferences and the ingredients they may have on hand. Each recipe includes suggestions on how to change up flavors and how to swap in different ingredients, based on considerations like seasonality, flavor preferences, or dietary restrictions. Readers also get guidance on how to bring out the best in vegetables, and what to serve alongside each plant-based entree. The books are destined to become well-loved, dog-eared companions, with room for cooks to take notes and make each recipe truly their own.
The 5-volume series adheres to climate-friendly standards; each recipe has a light carbon footprint and comes with suggestions on how to minimize waste by using “byproducts” or parts that are often overlooked, giving leftovers a second life, and getting creative with what’s on hand.
The series will comprise the following volumes:
What’s for Dinner…
This first volume is written by Susan Miller-Davis who has written about and studied food for several years. She is an experienced home cook with a passion for climate-friendly cooking. She brings her professional focus on food waste reduction and sustainable food systems home with her when she cooks. Susan brings a natural frugality to her recipes, prizing what’s on hand and challenging herself to find ways to use all the parts of a plant. She also celebrates the many diverse global food traditions that elevate humble ingredients.
Susan Miller-Davis has long supported organizations promoting sustainability, innovation and equity in food systems. She has held board positions with the James Beard Foundation, Waste Not, the Berkeley Food Network, WorldLink, and the California Culinary Academy Educational Foundation. She has worked with a range of private and public sector organizations, including ZeroFoodprint, Common Future, the Northern California Recycling Association (NCRA), the Federal Reserve Bank of New York, the United Food and Commercial Workers International Union, and the World Bank. Susan earned a BS at Cornell University, an MPA in economics at Princeton University, and certificates in Food Studies from the University of the Pacific.