“Solo Cooking For A Sustainable Planet” by Boulder, Colorado author and chef Joyce Lebra is unique in that it combines cooking for one with a concern for the planet. The recipes are vegetarian and pescetarian, and are simple enough for the most reluctant cook to follow. The approach of this book is that meat-eating on the American level is unsustainable so no meat recipes will be found here. This book encourages experimentation in the kitchen, and many recipes include suggested variations.
The author spent many years in Japan, India and Southeast Asia, and some recipes reflect those influences.
