Mostly Plants - by Tracy Pollan & Dana Pollan & Lori Pollan & Corky Pollan (Hardcover)

About the Book

Following the advice of family member Michael Pollan --"eat food, not too much, mostly plants"--this book offers an approach to eating which doesn't give up meat entirely but builds a diet that shifts the ratio from animals to plants, creating delicious and nutritious meals sure to appeal to everyone.

Book Synopsis

New York Times and USA Today Bestseller

"Eat food, not too much, mostly plants." With these seven words, Michael Pollan--brother of Lori, Dana, and Tracy Pollan, and son of Corky--started a national conversation about how to eat for optimal health. A decade later, the value of a plant-based diet is widely accepted--and yet for many people, easier said than done.

So what does choosing "mostly plants" look like in real life? In families where not everyone is on the same vegetarian page the word "mostly" is key. The point isn't necessarily to give up meat entirely but to build a diet that shifts the ratio of animal to plants to create delicious--and nutritious--meals sure to appeal to everyone.

There has never been a better time to cook with vegetables--and to move plants to the center of the American plate. Even if plants weren't the better choice for your health, they make the case for themselves purely on the basis of deliciousness.

This approach to eating--also known as a flexitarian diet--strikes the best balance on our plates between flavor and pleasure, and nutrition and sustainability. In Mostly Plants, readers will find inventive and unexpected ways to focus on cooking with vegetables--dishes such as Crispy Kale and Potato Hash with Fried Eggs; Tandoori Chicken and Vegetable Sheet Pan Supper; Salmon Farro Bowl; and Roasted Tomato Soup with Gruyere Chickpea "Croutons". Here are recipes that keep the spotlight on the vegetables, at a time when the quality of fresh produce has never been better.

In Mostly Plants readers will find recipes that satisfy or can be adapted to almost all dietary needs; vegetarian, vegan, gluten free, and dairy free. And the best part: many of these dishes can be on the table in 35 minutes or less! With skillet-to-oven recipes, sheet pan suppers, one-pot meals and more, this is real cooking for real life: meals that are wholesome, delectable--and mostly plants.

Review Quotes

"Ever wonder what Michael Pollan's mother and sisters serve for dinner? This loving collaboration welcomes you to find out. Try a few of these delicious recipes, and you'll feel like you're sitting with the Pollans around their family table. Everyone finishes everyone's sentences--only in this case, it's the food completing Michael's now-classic healthy-eating 'haiku.' I will definitely be cooking from this book, and imagining I'm there." -- Mollie Katzen, author of Moosewood Cookbook and The Heart of the Plate

"The Pollan family has just the right idea about cooking vegetables: making them the absolute center of attention and the foundation for every meal. Cavatappi with broccolini or crispy kimchi pancakes are the kind of dishes that send me running to the kitchen to cook." -- Yotam Ottolenghi

"My husband's favorite four-letter word is probably pork and while we both eat meat, we've become a 70/30 family--about 70% of our meals are plant-based. This book speaks to the way we live and cook today. Congratulations to the Pollans for making so many brilliant connections and for inviting us to their tables and into their hearts. Mostly Plants is a both a cookbook and a discussion that you can really sink your teeth into." -- Rachael Ray, bestselling author and television host

"In Mostly Plants, the Pollan family offers an abundance of healthy, delicious recipes the whole family will love. This book makes it easy for anyone to cut back on meat without sacrificing enjoyment." -- Tom Colicchio, Chef/Owner, Crafted Hospitality

"Mostly Plants is a terrific and timely cookbook that upends our expectations of everyday food. The Pollans have offered a blueprint for the future of home cooking, where vegetables and grains get the respect they deserve, and deliciousness takes center stage at dinner and beyond." -- Dan Barber, Chef and Co-Owner, Blue Hill and Blue Hill at Stone Barns, bestselling author of The Third Plate

"This is exactly the kind of weeknight cooking we need." -- New York Magazine