Book cover for Eating for Pleasure, People and the Planet by Tom Hunt (Gneiss Spice)—a plant-based cookbook with abstract green, yellow, and pink shapes. The author’s name and a foreword by Hugh Fearnley-Whittingstall highlight sustainable cooking.
An open copy of "Eating for Pleasure, People and the Planet" by Tom Hunt (Gneiss Spice) shows a tofu or pumu rancheros recipe on the left and an overhead shot of colorful chili peppers arranged on a light surface on the right.
The open cookbook Eating for Pleasure, People and the Planet by Tom Hunt (Gneiss Spice) shows a Not avocado toast recipe—fava bean guacamole, cilantro, and chili—on the left page, with three slices of green-topped toast on plates to the right.
An open copy of "Eating for Pleasure, People and the Planet" by Tom Hunt from Gneiss Spice shows a vibrant brunch chaat with pigeon peas and tomatoes on the left page, and easy-to-follow recipe instructions on the right—ideal for sustainable cooking inspiration.
An open book, "Eating for Pleasure, People and the Planet" by Tom Hunt (Gneiss Spice), shows a bright yellow page with the Root-to-Fruit manifesto: Eat for pleasure, eat whole foods, eat the best you can—principles of sustainable cooking and mindful living.
Book cover for Eating for Pleasure, People and the Planet by Tom Hunt (Gneiss Spice)—a plant-based cookbook with abstract green, yellow, and pink shapes. The author’s name and a foreword by Hugh Fearnley-Whittingstall highlight sustainable cooking.
An open copy of "Eating for Pleasure, People and the Planet" by Tom Hunt (Gneiss Spice) shows a tofu or pumu rancheros recipe on the left and an overhead shot of colorful chili peppers arranged on a light surface on the right.
The open cookbook Eating for Pleasure, People and the Planet by Tom Hunt (Gneiss Spice) shows a Not avocado toast recipe—fava bean guacamole, cilantro, and chili—on the left page, with three slices of green-topped toast on plates to the right.
An open copy of "Eating for Pleasure, People and the Planet" by Tom Hunt from Gneiss Spice shows a vibrant brunch chaat with pigeon peas and tomatoes on the left page, and easy-to-follow recipe instructions on the right—ideal for sustainable cooking inspiration.
An open book, "Eating for Pleasure, People and the Planet" by Tom Hunt (Gneiss Spice), shows a bright yellow page with the Root-to-Fruit manifesto: Eat for pleasure, eat whole foods, eat the best you can—principles of sustainable cooking and mindful living.

Eating for Pleasure, People and the Planet by Tom Hunt


$ 35.00
Minus Plus

Eat well, waste less, and fight climate change from your kitchen

In Eating for Pleasure, People & Planet, chef and activist Tom Hunt lays out a bold yet practical vision for sustainable cooking. His recipes are rooted in the idea that food should nourish us, connect us to our communities, and support a healthier planet. This book brings together zero-waste techniques, seasonal ingredients, and bold global flavors—without sacrificing pleasure.

Built around Tom’s manifesto—Eat for Pleasure; Eat Whole Foods; Eat the Best Food You Can—you’ll find inspiring recipes for every part of the day, from slow lunches and family dinners to salads, sweet treats, and pantry staples. With a focus on plant-based cooking, Eating for Pleasure is as much a guide to conscious living as it is a modern cookbook.

Who’s it for?

Home cooks looking to reduce food waste, embrace more sustainable habits, or explore plant-forward meals that are full of flavor—not compromise.

Spices to pair with this cookbook:

  • Za’atar: Bright, herby, and versatile—ideal for salads, grains, and flatbreads
  • Turmeric: Anti-inflammatory and earthy, perfect for soups, stews, and golden milk
  • Smoked Paprika: Adds depth to plant-based dishes and roasted vegetables
  • Cumin Seeds: A pantry essential for whole food cooking with global flair
  • Chili Flakes: A little heat goes a long way in dressings, legumes, and sauces