Mostly Plants

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.

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“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