Book Size: 7.75" x 10.25"

Pages: 240

Format: Hardback

ISBN: 9781623719531

Imprint: Interlink Books

Edition: 1

Illustrations: full-color

Release date: Fall 2020

Categories: ,

Eating for Pleasure, People and Planet

Plant-based, Zero-Waste, Climate Cuisine


$ 35

“Tom’s recipes are easy to make, delicious to eat and his important message is clear_eat well, waste nothing.” — Guardian

About this book

Cooking and eating more consciously every day to help fight food waste and climate change

Tom Hunt is on a mission to have us all sourcing, cooking, and eating more consciously every day to help fight food waste and climate change. His recipes are seasonal and sustainable, enabling us to eat better food that supports not only our health but also the well-being of the planet.

Eating for Pleasure, People, and Planet showcases Tom's manifesto—Eat for Pleasure; Eat Whole Foods; Eat the Best Food You Can—and is filled with inspirational recipes divided into Breakfasts, Slow Lunches & Dinners, A New Way with Salads, Family Meals & Feast Plates, Sweet Treats and Pantry essentials.


About the author

Tom Hunt is an award-winning chef, writer and food waste campaigner. His restaurant Poco has won numerous awards including Best Ethical Restaurant at the OFM Awards. He has written for many newspapers and magazines and writes a weekly column for Feast magazine in the Saturday Guardian offering ingenious no-waste recipes. He is an experienced speaker and cook at international food festivals. He is a campaigner and ambassador for Action against Hunger, Soil Association, Slow Food International, and The Fairtrade Foundation. His first book was The Natural Cook (2014). You can find him at


“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


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