Save the planet by staying in your kitchen? It’s possible ! Chefs, “alterfoodists” and influencers have embarked on this fight which puts meaning under the fork. Here is our selection of the latest publications to put your stoves to work.
Put green in your classics
Compose a burger rich in protein but without meat, do without the avocado to cook a guacamole, try an ultra-nourishing “gazpachiche”… This clever book presents sixty great classics but in mind-blowing forms, to limit their impact on the environment. Chef Caroline Vignaud, behind the book, knows her stuff since she has been offering meal deliveries with the company FoodChéri for five years using sustainable cuisine.
More than a simple accumulation of recipes (rather simple and quick), her book gives a preamble to sound advice to prepare for the diet of the future, which she anticipates vegetable and unprocessed. But the tone, funny, is never guilty. Instead, we invite you to rely on new constraints to become creative again and have fun. Moreover, the last pages are full of games and even offer word search.
“What if we ate better tomorrow?” », By FoodChéri (Marabout, 167 p., € 16.90).
Rediscover the seasons
Stop for strawberries in winter! This beautiful saving book aims to set the record straight and give products back their seasonality. The simple but effective cutting (winter, spring, summer, fall and off-season) returns each of the 85 recipes offered at the best time to make them.
We treat ourselves to beautiful proposals: pasta with spinach pesto, oriental octopus, spicy pear cake … And, if there is evidence, we (re) discover that fish also have a seasonality (the wild sea bream can be found from February but is at its peak in spring), as are cheeses (maroilles, surprisingly, is eaten between May and August).
Behind the author Marine Néglot, there is Pourdebon, a collective of small producers and French artisans whose work offers a few portraits on the fringes of the recipes. An address book also presents a selection of market gardeners, butchers or fishmongers to shop with confidence.
“Manger pour de bon”, by Marine Néglot (W. books with passion, 269 p., € 29).
Focus on plant-based cuisine
Alice Roca, who is a hit on social networks, transposes the universe of her blog Alice in Food on paper. Behind the cover of her old-fashioned book, draped with fabric, a window open onto the small culinary world of this stylist, ex-Parisienne, who has returned to the land in a vast Norman property. You don’t have to adhere to the blogger’s tidy and vintage aesthetic to appreciate her book, which offers cooking “in conscience” by going back to basics.
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