With more and more people looking to make more environmentally friendly choices in our foods these days, this book hits the mark. With a good range of recipes to choose from, there's something here sure to appeal to everyone.

Thanks to Herald Press and NetGalley for hte eARC in exchange for my honest review.

This book was archived before I had a chance to fully read and review. I was granted access just 14 days prior to it being archived.

Sustainable Kitchen by Jaynie McCloskey and Heather Wolfe was an interesting read. I appreciated the first part of the book that really was a holistic approach to nutrition and eating. The photography within the cookbook is stunning and the recipes look delicious. As someone who is always looking for ways to be more sustainable in my home and eat a more plant-based diet, this is a book that I will need to get a copy of for my house.

I received a free for limited time ebook from Netgalley. It was delightful! The photography was gorgeous. The layout was fresh and clean. The recipes were inviting, accessible, and delicious sounding. The author had some great down to earth advice from taking sustainable steps. The whole book was so well done and I want to buy a copy for myself and all my sisters because I know they would love it.

Such a valuable book for anyone interested in more plant-based cooking in their diet. Practical and full of information, this book presents many choices to enhance your health, participate in the health of our planet, all with delicious seasonal cooking.

This book provides a good balance of sustainability tips and family anecdotes. It makes environmentalism approachable, particularly for modern families. My only critique is that a lot of the recipes include dairy and buying locally can be quite expensive when you're feeding 4+ people.

The recipes in this book look absolutely amazing. The photos for each recipe are so vibrant and appetizing and the recipes themselves are unique and sound delicious. The recipes range from quite simple to more intermediate, but also producing impressive results. It also includes great information on sustainability and how you can work towards having a more sustainable kitchen.

This cookbook focuses on a plant based diet. As with any good cookbook, it's loaded with colorful and appetizing photographs. This is a cookbook I would use again and again. I especially loved the homemade sauces and dressings.

Thank you Herald Press and NetGalley for this ARC in exchange for an honest review.

This book is full of delicious recipes that are health and environment conscious. The authors don't just give you a book full of delicious recipes, they also give you helpful tips and tricks to achieve a sustainable kitchen. From pickling to butter making they describe methods which will change your life; not only your habits but how you feel too. And it's not like they are spouting all sorts of things because they think they might help. No, they have actually tried these things and have seen firsthand the difference they can make.
While this book does feature a plant-based diet, it would be easy to add in a little meat here and there for those who prefer that.

A Little Preachy, But Beautiful-Looking, Tasty-Sounding Recipes

As you might imagine from the title of this book, the first part discusses what a sustainable kitchen is and how you can go about making yours so incrementally, including cooking and gardening approaches as well as pantry staples. Of course, sustainable food goes beyond the kitchen, and the authors do as well. I particularly liked the page where they show how to gradually increase a sustainable approach to food, starting with simple things like choosing seasonal foods and buying organic and local before moving on to perhaps purchasing a CSA share or joining a food co-op. They list even further steps you can consider, like eating an exclusively plant-based diet, gardening organically, and making your own staples. Some sustainability ideas are found in the recipes as well. Recipes requiring oven baking only use preheating for baked goods; otherwise, you place the dish in a cold oven, turn it on, and time from there. Many recipes have component recipes, so you can opt to make the guacamole or sauce, say, required in the main recipe. The book does come off as a little preachy at times, but the recipes look very good. Most appear relatively simple—some with only a few ingredients—yet the flavor combinations sound good and the included photographs look tasty and inviting. The authors range all over the globe in their spice choices and recipes. This is a vibrantly colorful cookbook, as a plant-based one should be. I will admit, at this stage in my life, to not being a fan of spending my days shopping and cooking, and some of these recipes do look like they would take time and attention, especially if you make every component of a complex recipe yourself. All in all, though, I thought this was a beautifully done book with excellent recipes.

This is a beautiful cookbook with lots of mouth watering recipes, a bit on the preachy side for me and as someone who is into the zero waste movement the tips we're riveting but could offer some insight for a veg-curious person

Sustainable Kitchen is filled with plant-based recipes that encourage the reader to step away from pre-packaged and processed foods. The book includes lots of information about kitchen staples for food and equipment. The recipes are unique and delicious sounding but also short and simple enough to follow.

I really enjoyed the Make it Yourself section which was full of things I typically would purchase if a recipe called for them, like yogurt, butter and pasta! The end of the book also had some information on meal planning and kitchen techniques. There is an aspect of faith in the writing, so if that’s not your thing, you might want to pick up another book, but all in all, Sustainable Kitchen will make a great cookbook for anyone looking to begin a plant-based diet.

The photography in this book is really lovely, and there are quite a few interesting sounding recipes. My gripes with this cookbook are the religious commentary (this seems quite out of place in a cookbook), and the fact this is not a vegan cookbook. The cover states it's a plant-based cookbook, which to my mind would mean vegan.
Overall I think the book is fine as long as you aren't vegan.

I will mention that I borrowed it more for the recipes than the sustainability aspect. There are some really great sounding recipes that I have bookmarked to make, the lentil shepherd's pie and the sweet potato enchiladas. The book is also very pretty to look at.

<i> Thanks to Netgalley and the publisher for the ARC</i>.

For some reason NetGalley is not letting me download this title. I don't know if this has anything to do with the fact that this is due to be retired on NetGalley starting tomorrow or not? Not really sure what's going on... For that reason I give a rating of 3/5.

This cookbook is beautiful, and I think many vegetarian or vegetarian-curious people would love to receive this book as a gift. Even though I already own a few amazing vegetarian books, and some of the recipes are fairly common, there are a few recipes in here that make it intriguing and that I would try, such as the sweet potato and black bean enchiladas, the succotash enchiladas, Root Vegetable potpie with dumplings, and Lentil Shepherd's pie. If you don't have an Indian recipe book, there is also saag paneer and gobi masala.

The sustainability aspect of the book was disappointing for me. I wish the authors had done more to connect the aspects of sustainability to each recipe. The would have been very valuable. Instead, there are nice sections in the front matter that describe aspects of purchasing, food labels, and nutrition, but it's hard to connect to the recipes themselves.

Also, I wish the book included more coverage of food labels and claims. For example, USDA organic vs "natural" or other labeling, rain forest alliance certified, sustainable palm oil vs other oils.

This cookbook is great- very nicely laid out & beautifully done, and a great addition to a collection in a kitchen where you want to add more veggies and local, sustainable food habits. I would recommend!

Excellent. A must have for anyone interested in sustainable living and healthy eating. Photographs are beautiful and mouth watering. Can’t wait to put this book to good use

The goals of this book are to empower the reader to get away from packaged and processed foods, use local produce, reduce waste and expand your food choices. The recipes are vegetarian and some are vegan. There are sections at the beginning and end of the book covering health benefits, environmental benefits, basic ingredients, equipment, menu planning and techniques. Some of these may be useful for someone who is new to cooking. There are a lot of pictures in the book, but not all of the recipes are illustrated. If the authors had skipped the irrelevant photos at the beginning and end of the book (scenery, shovels, etc.) they could have added more pictures of the food.

The recipes seem tasty, but they aren’t particularly unique. There are tacos, pastas, salads, pancakes, frittatas, chili, enchiladas, stews and soups. Some of the more uncommon recipes are edible weeds salad (dandelion leaves and flowers, red clover leaves and flowers, violet leaves etc. ), beet greens, fiddleheads, saag paneer, Singapore street-style noodles, caprese grilled cheese and herb-infused cucumber lemon water.

I received a free copy of this book from the publisher.

This faith-based, mostly plant-based cookbook has stunning photos and lots of good information for those who are new to whole foods, from scratch cooking. While it is mostly vegetarian, the authors (or one of them) say they also rely on fish and the occasional "rooster stew." Many recipes are vegan, though animal products like cheese, eggs and honey are often used. Some recipes are naturally gluten free, but wheat is used fairly often (often whole wheat). Sections also teach basics about canning, making foods like tortillas and tahini from scratch, and other sustainable practices. No nutritional information is provided.

The recipes really do seem delicious and healthy, with a focus on ingredients that are easy to grow yourself, easier on the planet to have grown, and occasionally wild ingredients. The recipes for staples like salsa and guacamole are very similar to my own tried and true ones.

I read a temporary digital ARC of this book for review.