Tracy Pollan - Mostly Plants: 101 Delicious Flexitarian Recipes from the Pollan Family

Contents

You encouraged us to write a second cookbook, perhaps forgetting how long and time-consuming the process is. You were our most enthusiastic and intrepid tasters and steadfast cheerleaders. To Michael Pollan, our heartfelt thanksyou are our inspiration and best sounding board. Thank you for once again generously offering to write our foreword. To our dear friend, the talented Lucy Kaylinthank you for your insightful guidance and wonderful suggestions. To Mitchell Stern, thank you for your invaluable legal and business counsel and dedicationwe know you always have our collective back.

To Kari Stuart, our amazing agentthank you for the passion you bring to our projects and your unwavering support. Thank you to Amanda Urban who is responsible for starting us on our literary path. Thank you also to Catherine Shook. To Julie Will, our terrific editor, thank you for your enthusiasm and superb editingyour incredible talents brought this book to life. And thank you to our publisher, Karen Rinaldi, and the entire Harper Wave dream team: Milan Bozic, Leah Carlson-Stanisic, Yelena Nesbit, Penny Makras, Haley Swanson, and Brian Perrin. To our brilliant photographer, Nicole Franzen, your artistic vision left us in aweyour photographs are more stunning than we could have ever imagined.

Thank you for putting together a phenomenal creative team: food stylist, Carrie Purcell, prop stylist Kalen Kaminski, digital tech Will Wang, and assistants Judy Mancini, Lauren LaPenna, Lily Saporta Taguiri, and Nick Barranco. To Judy Haubert, our indefatigable food testerthank you for your excellent suggestions and attention to detail. To Leslie Sloane and Jami Kandel, thank you for being extraordinary publicists. To Mary Grieco, we cant thank you enough for your legal expertise and the generosity of your time. Thank you also to the infinitely resourceful Nina Tringali and the tireless and enthusiastic Amuna Ali, Nellie Vasquez, and Mabel James. To Michael J.

Fox, Judith Belzer, and Bob Friedman, thank you. Your support, insightful comments, and feedback were invaluable. And finally our deepest thanks to each one of you who bought a copy of Mostly Plants; to all of our friends on social media; and to each person who has cooked our recipes. We love reading your comments and seeing the photos of the meals you have prepared, and we love your enthusiasm for good food. We are inspired by all of you. Tracy I owe tremendous gratitude for the love and encouragement of my husband, Michael, and my wonderful children Esm, Schuyler, Aquinnah, and Sam.

Creating and cooking new recipes is one of my most treasured activities and you are my favorite people to cook for. Your enthusiasm, constructive suggestions, and enormous support kept me going through this process. I am extraordinarily lucky to have a group of friends whose love, humor, and kindness mean the world to me. A special thank you to my siblings-in-law, Judith, Mitchell, and Bob, for joining and enriching the family table. Mom, Dana, Lori, and Mike, thank you doesnt begin to cover it. To have the opportunity to work together and cook together again has been a true blessing.

Finally, thank you, Dad, for believing in me and teaching me to believe in myself. I love you and miss you every day. Dana To my husband and best friend, Mitchell Stern, thank you for your unfailing wisdom, support, and love. Im so lucky to ride lifes journey with you. Thank you to my children, Macklin, Savannah, and Cameron, for your love and inspiration. Your enthusiasm for the meals we share together, and seeing the wonderful cooks you have all become, brings me boundless joy.

To Tracy, Lori, and Michael, I am eternally grateful for your friendship and love. Judith, Mike, and Bob, I feel truly blessed to have you as my family. Thank you to all my friends. I treasure each and every one of you and feel so fortunate to have you in my life. And thank you, Mom, for teaching me the valuable life skill of how to cook. I could not have written this book if it werent for your encouragement and dedication.

And Dad, I love you, and I know you are out there somewhere looking down at us, smiling. Lori Special thanks to all my wonderful, caring, and very fun friends. Your enthusiasm and excitement for both cookbooks touched me deeply. To Sam Standing, Ann Treesa, Zack, Lia, and Matthewhow lucky and blessed am I to have you awesome extra children in my life. I am eternally grateful for my incredible siblings and siblings-in-law, Michael, Tracy, Dana, Judith, Michael, and MitchellI am so fortunate to have not only your love but also your abiding friendship. I owe so much to my remarkable parents, Corky and Stephen, not just for their love and generosity but also their boundless and unwavering faith in me.

My love and gratitude go to my husband and best friend, Bobyour kindness, encouragement, and stalwart support have meant more than words can say. Finally, to my three favorite people in the world, my children Hallie, Jack, and Micayou are my joy and inspiration: All my love. Corky In loving thanks to my husband, Stephen, whose boundless enthusiasm for my embarking on a second book proved contagious. To my daughters, Lori, Tracy, and Dana, whose skills and talents continually amaze mecooking and writing with them has been a sheer delight. To Judith Belzer, my other daughter, for her wise suggestions and loving support. To Mitchell Stern, who has always been there to lend a hand in countless ways.

To Michael Fox, our resident wordsmith, who comes up with the absolute best words when were momentarily stumped. To Bob Friedman, the newest member of the family, who has nimbly survived his introduction to the cookbook world. To my son, Michael, for his unwavering encouragement and generosity of time and spirit. To my grandchildren, many of whom have graduated from tasters to accomplished cooksthey inspire my belief that weve created a new generation of enthusiasts in the kitchen. The Pollan Family Table

We want to focus on what you can add to it: more healthy whole grains, beans, and fresh produce. The key to a flexitarian way of life is literally being flexible about how you eat and choosing what works best for you and your family. Theres no one way or right way to do this. If you want a steak or a burger, go for it, then maybe double up on your greens the next day. If a meal doesnt feel complete without some animal protein, try to choose healthier proteins and use smaller portions. Some people find it helpful to follow a schedule where they go meatless one, two, or three days a week.