Choosing meals prepared with fresh, natural ingredients isn't just healthy, it's good for the earth. In Don't Cook the Planet, author Emily Abrams and an all-star collection of chefs and ecoactivists share more than 70 delicious recipes as well as tips on how to minimize your carbon footprint. Each contributor—including Stephanie Izard, Top Chef star and executive chef at Girl & the Goat; Chevy Chase; MasterChef judge and acclaimed chef Graham Elliot; actor Joshua Henderson; and many others—provides easy, everyday ideas that will save you money and stock your kitchen with fresh, delicious foods while preserving the planet for generations to come. The author, an 18-year-old activist, approaches sustainability from a personal perspective, striving to make changes that will impact her generation, and in so doing, has created a cookbook that explains how positive food choices significantly impact one's environment as well as one's health.
Emily Abrams is an 18-year-old activist who has been involved in the movement to fight climate change since 2007. She lives in Deerfield, Massachusetts. Robert Kennedy Jr. is a radio host, an activist, and an attorney specializing in environmental law. He is the son of Robert "Bobby" Kennedy Sr., the former United States Senator for New York and the 64th U.S. Attorney General, and the nephew of former President John F. Kennedy.
Don’t Cook The Planet
Deliciously Saving the Planet One Meal at a Time
By Emily Abrams / Foreword By Robert F. Kennedy, Jr.
Contact: Bill Ames, Triumph Books, 312.676.4256, firstname.lastname@example.org
Climate change has become a looming subject for today’s young adults. Many wonder what kind of world their generation will witness if we all keep believing our actions do not affect the earth and its resources. Don’t Cook the Planet offers a collection of eco-friendly recipes and cooking tips from professional chefs—compiled by an eco-conscious teenager—that will inspire others to eat healthily while reducing their carbon footprint.
At the age of 18, Emily Abrams gives a personal approach to sustainability, knowing the choices she makes now will impact her future. Don’t Cook the Planet (Triumph Books, April 2014) is a helpful guide for a healthy lifestyle and a lighter conscience.
Abrams has compiled more than 70 recipes from an all-star collection of chefs and eco-activists to introduce teens (and adults!) to the big-pitcture and personal benefits of a sustainable lifestyle. Highlights include:
- Stephanie Izard of Top Chef and Girl & the Goat restaurant shares her mouth-watering roasted cauliflower recipe
- Tips on how you can reduce your carbon footprint and how essential it is for people to begin making these small changes
- Master Chef judge and Executive Chef Graham Elliot’s deconstructed ceasar recipe
- “Green” wine explained by The Daily Sip Bottlenotes – the greener the better!
- Vegetarian chili recipe from Jayni and Chevy Chase, along with an explanation of the benefits of eating healthy eggs from their own chickens
- Appetizers to entrees to dessert recipes – for a full range of healthy, eco-friendly options
An informative cookbook and lifestyle guide for college students, beginning chefs and anyone seeking recipes and tips for “green” living. Don’t Cook the Planet is an inspiring and practical look at how being conscious in the kitchen can improve personal health and the environment.
About the Authors:
Emily Abrams is an 18-year-old activist who has been involved in the movement to fight climate change since 2007. She lives in Deerfield, Massachusetts.