Mostly Plants: 101 Delicious Flexitarian Recipes from the Pollan Family

by Tracy Pollan, Dana Pollan, Lori Pollan, Corky Pollan

Overview

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. Over a decade later, the idea of eating mostly plants has become ubiquitous.

But what does choosing "mostly plants" look like in real life? For the Pollans, it means eating more of the things that nourish us, and less of the things that don’t. It means cutting down on the amount of animal protein we consume, rather than eliminating it completely, and focusing on vegetables as the building blocks of our meals.

This approach to eating—also known as a flexitarian lifestyle—allows for flavor and pleasure as well as nutrition and sustainability. In Mostly Plants, readers will find inventive and unexpected ways to focus on cooking with vegetables—dishes such as Ratatouille Gratin with Chicken or Vegetarian Sausage; Crispy Kale and Potato Hash with Fried Eggs; Linguine with Spinach and Golden Garlic Breadcrumbs; and Roasted Tomato Soup with Gruyere Chickpea "Croutons".

Like any family, the Pollans each have different needs and priorities: two are vegetarian; several are cooking for a crowd every night. In Mostly Plants, readers will find recipes that satisfy all of these dietary needs, and can also be made vegan. 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, flavorful, and mostly plant based.

Product Details

ISBN-13:	9780062821393
Publisher:	HarperCollins
Publication date:	04/16/2024
Sold by:	Barnes & Noble
Format:	eBook
Pages:	287
Sales rank:	560,700
File size:	68 MB
Note:	This product may take a few minutes to download.

About the Author

Corky, Lori, Dana, and Tracy Pollan are the authors of the multiple-award-winning cookbook The Pollan Family Table. The Pollans’ recipes have appeared in O, The Oprah Magazine, Elle, People, Vogue, Better Homes and Gardens, Coastal Living, and scores of other magazines. The authors have made numerous television appearances including Good Morning America, The Rachael Ray Show, The Chew, Good Day New York, and Home and Family, to name but a few. They have also been profiled in The New York Times, The Wall Street Journal, The Boston Globe, USA Today, and dozens of newspapers across the country. The Pollan’s popular recipe posts appear regularly on The Huffington Post and Edible Feast.

Corky, Lori, Dana, and Tracy Pollan are the authors of the multiple-award-winning cookbook The Pollan Family Table. The Pollans’ recipes have appeared in O, The Oprah Magazine, Elle, People, Vogue, Better Homes and Gardens, Coastal Living, and scores of other magazines. The authors have made numerous television appearances including Good Morning America, The Rachael Ray Show, The Chew, Good Day New York, and Home and Family, to name but a few. They have also been profiled in The New York Times, The Wall Street Journal, The Boston Globe, USA Today, and dozens of newspapers across the country. The Pollan’s popular recipe posts appear regularly on The Huffington Post and Edible Feast.

Editorial Reviews

05/01/2019

Designed for people who are mostly vegetarian but who enjoy meat or fish occasionally, the flexitarian dietary approach is gaining in popularity. This collection by the Pollan family—Lori, Dana, and Tracy are food writer Michael Pollan's sisters and Corky is his mom—is a creative introduction to the concept, intended to encourage healthy, home-cooked meals for all types of eaters, including vegans and those wanting gluten-free options. With clear instructions on how to use the book and recommendations on kitchen and pantry supplies, this will appeal to those who seek an all-in-one resource. The recipes also include lists for market supplies; cooks can shop accordingly and not be without vital ingredients. The foreword by Michael Pollan explains why his comments on eating "mostly plants" caused controversy but also how the quality and variety of vegetables in American supermarkets means that more people can enjoy the benefits of a plant-based diet. VERDICT Tempting illustrations accompanied by realistic, sensible recipes will delight all manner of cooks.—Penelope J.M. Klein, Glasgow, Scotland

Library Journal

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

From the Publisher

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

This is exactly the kind of weeknight cooking we need.

New York Magazine

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

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

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

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

This is exactly the kind of weeknight cooking we need.

New York Magazine

This is exactly the kind of weeknight cooking we need.

Grub Street

A good place to start for young couples beginning to lay the foundations for their own ‘family table’ traditions.

Wall Street Journal

Tracy’s family set a place for me at the Pollan Family Table, over 25 years ago now. This gorgeous book brings to mind so many holiday meals and other family gatherings as well as countless smaller moments when we could have just had a meal on the fly but instead made time to sit together and share. This is what my life tastes like. Enjoy.

Michael J. Fox

This wonderful book shows how good food, simply and seasonally prepared, has the power to bring the family back to the table—and keep them there! Fast food culture has disconnected us from something so basic to human nature, but when we encounter real and tasty food again, it’s like coming home.

Alice Waters

Praise for The Pollan Family Table: “This is the cookbook of everyone’s dreams! The Pollan women have written a collection of fresh, delicious recipes that will wow your guests but are simple enough for the busiest weeknight. If you love to find inspiration in cookbooks, you need this in your collection!

Ina Garten