19 Cookbooks to Bring Food Justice and Sustainability Into 2022

Mussels being tossed in a pan

Danielle Nierenberg - Food Tank

Release Date

Thursday, January 6, 2022


There are many exciting opportunities and challenges that our food and agriculture systems face over the coming year. And it’s more important than ever that each of us finds the unique ways we can use our skills to bring change.

Cooking is one of the most powerful ways we can make a difference in the food system every day. By using ethically produced ingredients, supporting local farmers and producers, and eating seasonally, we can build equity and ecology from the ground up.

This week, Food Tank is highlighting 19 of our favorite recent cookbooks that focus on food justice and sustainability.

Some of these cookbooks have also been featured in our monthly Cook With Food Tank series, where we spotlight a recipe or two each month from our favorite chefs. You can find a recipe for Nigerian black-eyed pea fritters from Toni Tipton-Martin’s Jubilee, a celebration of hundreds of years of Black cooking, and a delicious seasonal squash risotto from Beth Dooley’s Perennial Kitchen, which centers seasonal and local ideas. And while you’re at it, be sure to share photos with us using @FoodTank!
For even more inspiration to make a difference in the kitchen, here’s our full list of 19 cookbooks that guide us through the food system with bright flavors, personal stories, and rich traditional knowledge:

     #EATMEATLESS: Good for Animals, the Earth & All by Jane Goodall
     A Bite of the Big Apple: A Food Justice Cookbook by Clara Pitt and Leila Tilin
     A Gathering Basket by I-Collective
     Black Food by Bryant Terry
     Cook More, Waste Less by Christine Tizzard
     Cooking at Home by Priya Krishna and David Chang
     Cooking for Your Kids by Joshua David Stein
     Diet for a Small Planet (50th Anniversary Edition) by Francis Moore Lappe
     Dreaming in Spice: A Sinfully Vegetarian Odyssey by Hari Pulapaka
     Foraging in 2021: The Ultimate Guide to Foraging and Preparing Edible Wild Plants by Joseph Erickson
     Grist: A Practical Guide to Cooking Grains, Beans, Seeds, and Legumes by Abra Berens
     Jubilee by Toni Tipton-Martin
     New Native Kitchen by Freddie Bitsoie and James O. Fraioli
     Ottolenghi Test Kitchen: Shelf Love by Yotam Ottolenghi
     Rice by Michael W. Twitty
     Take One Fish by Josh Niland
     The Forager Chef’s Book of Flora: Recipes and Techniques for Edible Plants from Garden, Field, and Forest by Alan Bergo
     The Perennial Kitchen: Simple Recipes for a Healthy Future by Beth Dooley
     The Zero-Waste Chef Cookbook by Anne-Marie Bonneau

Find out more about these cookbooks and how you can get them in your own kitchens by CLICKING HERE.

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