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Cooking General

Long Table Cookbook

Plant-based Recipes for Optimal Health

by (author) Amy Symington

Douglas & McIntyre
Initial publish date
Oct 2019
General, Entertaining, Natural Foods
  • Paperback / softback

    Publish Date
    Oct 2019
    List Price

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A nutritious diet is key to both the prevention and management of chronic illness, but to make us feel wonderful, it must also taste wonderful—and a meal shared with family and friends is even better. Grounded in this perspective, The Long Table Cookbookmakes the transition to a health-optimizing plant-based diet simple and satisfying, featuring over seventy-five recipes along with the latest evidence-based nutritional advice, meal planning suggestions and tips for hosting community gatherings.

Chef Amy Symington and The Long Table Cookbook team have put a gourmet spin on healthy ingredients with recipes that are made to share. Readers won’t be able to resist flavourful dishes like Watermelon, Mint, Tofu Feta & Arugula Salad, Caramelized Fennel, Sweet Potato & Pine Nut Cheese Pizza and Strawberry & Hazelnut Streusel Cake with Maple Vanilla Glaze. And while the recipes are satisfying and simple to prepare, they are also crafted to offer a balanced, nutrient-rich menu of whole foods.

Whether cooking for four or twenty-four people, the vibrant recipes and beautiful photographs in The Long Table Cookbook will inspire readers to come together to enjoy their best health.

About the author

Amy Symington is a nutrition professor, research associate and plant-based chef at George Brown College. She is also the culinary nutrition program coordinator at Gilda’s Club Greater Toronto, a not-for-profit group that provides social support for those who have been touched by cancer, to which she will be donating all royalties from the sales of this book. She lives in Toronto, ON.

Amy Symington's profile page


  • Winner, Gourmand Cookbook Awards: Vegetarian Cookbooks, Spring Harvest by Country
  • Short-listed, Taste Canada Awards: Health & Special Diet Cookbooks

Editorial Reviews

“Chef Amy Symington demonstrates perfectly that eating nutritiously is not about eliminating the dishes we love, but adapting them with subtle changes, using healthy fresh local ingredients ... The theme and core of this cookbook resonate with me, the idea of taking the time to eat and share homemade nutritious meals with friends and family is something I believe in. This guide reinforces and teaches us all that the simple act of sharing and breaking bread together not only improves the family bond but can create significant benefits to your health.”

Chef Lynn Crawford

“... it’s all plant-based goodness, and it’s a list even a carnivore would love.”

“Eating nourishing, tasty meals in a group setting, like that provided by Chef Amy, had a positive impact on my well-being. Eating together is healthier for the soul as well as the body... The sense of community and commonality that we all shared lessened the impact that cancer had brought to all of our lives. It is so nice to sit and break bread together.”

Michael Miceli, Gilda’s Club member

“Helping individuals shift towards a healthy plant-based eating pattern is enormously important. Plant foods have a major role in preventing chronic disease... over time healthy plant-based diets can have significant effects that few drugs can have on overall health. Chef Amy’s cookbook is a creative guide to plant-based eating and an elegant example of collaboration between nutritional sciences and culinary expertise. The current scientific evidence all points towards plant-based eating, not only for our own health but for our planet’s health and all the species we share it with.”

Dr. David J.A. Jenkins, MD, D.ScsC, Ph.D

"The Long Table Cookbook is a wonderful merger of nutritional science with the beauty of cooking, and the tradition of meaningful eating. The evidence for plant-based nutrition is increasingly powerful, supported by numerous studies published every year. So too for the vast ecological benefits. Chef Amy shows us how to have our cake, and eat it too.”

Dr. Tushar Mehta, MD

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