“This is a terrific guide for ecologically conscious cooking… 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.” — Publishers Weekly

“Tom’s approach reflects a deep understanding and respect for all that goes into making something taste delicious_the ecology, the community and the cooking. His book is an exciting continuation of his fight for good food. I can’t wait to read it.” — Dan Barber

“If we could all live and eat a little more like Tom the world and the food chain would be in much better shape.”_Anna Jones

“Read this book and you will find inspiration, guidance, and a whole bunch of bright ideas: things we can all do, right now, in order to eat well in the broadest sense.”_Hugh Fearnley-Whittingstall

“Tom Hunt is, for me, a pioneer of thoughtful cooking_the approach to food which combines pleasure, health, environment and social values.” — Tim Lang, Professor of Food Policy, City University of London

“For 25 years, Fairtrade has been at the vanguard of a revolution in the way food is grown, traded and eaten. It’s all about bringing producers and consumers closer together. If we value our food we must value our farmers_how else will we feed the world’s growing population and tackle the climate crisis? These values are as central to Tom’s cooking philosophy as they are to Fairtrade.”_Michael Gidney, CEO of the Fairtrade Foundation