My name is Emily Abrams; I am 19 years old and I am very concerned about climate change and the impact it will have on the planet in the coming decades. From the disruption of weather patterns (which will cause more droughts, floods, and heat waves) to species extinctions and loss of biodiversity, I believe that if this problem goes unchecked climate change will be the defining issue of my lifetime.
Climate change is a topic that has been a focal point of many discussions in my household growing up. Being vocal about your beliefs and fighting for what is right is something that my parents instilled in me at a very young age. We’ve grown up fighting to make a difference and to change the world for the better. My mom started a non-profit organization to raise awareness of climate change when I was in grade school. Watching my mother fight to help protect the world in which I hopefully will grow old has given me the desire to do the same.
So what can we do about it? Well, we can all do our part. I wrote this book because I wanted to remind people that climate change isn’t just about melting glaciers and dying polar bears. It is a problem that will affect each of us where we live—in our communities, even at our dinner tables.
I created this book to show people that the small things you do can help make a difference in the world. And it’s easier than most people think.
We think about the food we eat and we make choices—picking foods that are nutritious, or selecting foods in delicious combinations. Everything we eat is a choice. And all of our choices have consequences—if we pick foods that are high in protein, it builds muscles; if we pick foods that are high in sugar, we get quick energy.
Our food choices also affect the planet. Everything we eat has a carbon footprint (or a term I prefer, “carbon foodprint”). Eating locally grown and organic fruits and vegetables will reduce the carbon foodprint of the food we eat. Meat has a much higher carbon foodprint than fish or chicken; you don’t have to be vegan, but perhaps one night each week you might choose to swap a meat dish for a pasta or vegetarian dish.
This book isn’t about preaching or aspiring to perfection. This book is simply about mindfulness. It is about empowerment. Knowing that our choices can have a positive impact and doing what we can, when we can.
Eating locally grown foods is not only good for the planet, and good for us—less distance from farm to table means the food is fresher and tastes even better. Throughout this book you will see how chefs, eco-activists, and many celebrities cook or eat sustainably. Doing the right thing for the planet doesn’t have to be a trade-off, as you will see from the delicious dishes in this book.
I hope you enjoy the recipes!
An exceptional collection of recipes from world-renowned chefs and eco-activists, including:
Tom Colicchio, founder of Craft Restaurants, judge on Top Chef
Anthony Martin, executive chef, Tru
Wouter Pors, chef, created for Fay Hartog-Levin, former Ambassador to the Kingdom of the Netherlands
Jan Dee & David Crosby
John Englander, oceanographer, author of High Tide on Main St
Edie Brickell & Paul Simon
Robyn O'Brien, author, activist, founder of Allergy Kids Foundation
Graham Elliot, executive chef, Graham Elliot Restaurant
Alice Waters, author, activist, chef/proprietor at Chez Panisse
John Chiakulas, corporate executive chef of Lettuce Entertain you Enterprises
David DiGregorio, executive chef, Osteria Via Stato Restaurant
Stephanie Izard, winner of Top Chef, executive chef, Girl & The Goat Restaurant
J.Joho, chef/proprieter of Everest, Eiffel Tower Restaurant, Brasserie Jo, Paris Club
Tom Martin, former horticulturalist for the Illinois Governor's Mansion
Beau MacMillan, Iron Chef America winner, executive chef, Sanctuary on Camelback Mountain
Joshua Henderson, chef and founder of The Skillet Group
Steve Ells, founder, co-CEO of Chipotle
Kirstin Uhrenholdt & Laurie David, co-authors of The Family Dinner
HRH Prince Philippe de Bourbon-Parme
Rich Vellante, executive chef, Legal Sea Foods
Michael Pollan, professer of journalism, author of The Omnivore's Dilemma
Richard Branson, founder of Virgin Group
Jayni & Chevy Chase
Mark Hyman, MD, author, founder of the UltraWellness Center
Dan Buettner, author of The Blue Zones & National Geographic explorer
Ken Oringer, James Beard Award winner, chef/proprietor
Paul Virant, chef/proprietor of Vie and Perennial Virant
Michael Oppenheimer, professor of geosciences, Princeton University
John Podesta, Chair of the Center of American Progress
Michael Kornick, chef/proprietor of MK Restaurant
Amy Kellogg, Fox News correspondent
Van Jones, host of CNN's Crossfire, former advisor to President Barak Obama
Kevin Cuddihee, chef de cuisine, TWO Restaurant
Meredith Brokaw, author of Big Sky Cooking
Sharla & Senator Jon Tester
Debbie MacTavish, gourmet chef, & Craig MacTavish, general manager of Edmonton Oilers, former NHL player & coach
Astrid Haryati, architect, activist, assistant to the Minister of Trade
Florent Ipananga, Snow Africa Adventures
Andy Lansing, president and CEO of Levy Restaurants
Gabriel Viti, executive chef/proprietor of Miramar Bistro
Bill McKibben, author, educator, founder of 350.org
Todd Stern, U.S. State Department Special Envoy for Climate Change
Geoff Walton, organic farmer and rancher
Jeff Goodell, contributing editor at Rolling Stone and author of How to Cool the Planet
Jill Silverman Hough, author of 100 perfect pairings cookbook series & co-author of The Clean Plates Cookbook
Karen Springen, journalist
James A. Lovell, JR. astronaut, & James A. Lovell, III, chef de cuisine, Lovell's Restaurant
Trish Karter, co-founder of the Dancing Deer Baking Company
Mary and Brenda Maher of The Cakegirls
Mandat Aufochs Gillespie, author of the Green Mama
Our food’s carbon footprint (or as I like to say, the “carbon foodprint”) is measured by the amount of greenhouse gas emissions produced through growing, rearing, farming, processing, transporting, storing, cooking, and disposing of the food on your plate. While each household’s carbon footprint is different,a good amount of it is made up from the carbon footprint of food.
Where to Buy
Don't Cook the Planet is available for purchase at booksamillion.com, Amazon.com and Barnes & Noble.
100% of the proceeds from the sale of this book will be donated to non-profit organizations committed to fighting for a more sustainable planet.