A Modern Way to Cook: Over 150 quick, smart and flavour-packed recipes for every day

Product Information

Author Anna Jones was one of the originals in Jamie Oliver's apprentice kitchen, Fifteen (also dubbed the new Nigella Lawson by The Sunday Times), and eventually became his food stylist.

While the dishes are all vegetarian, it’s comforting to know that “modern” cooking can still include desserts like cookie dough bars and panna cotta. She probably wanted to show that vegetarian cooking can be done in a reasonable amount of time, despite all of the prep a typical vegetarian recipe takes. An essential addition to every cook’s bookshelf, The Modern Cook’s Year will show you how to make the most of seasonal produce, using simple, hugely inventive flavours and ingredients. She continues …”It’s important to make a commitment to eating well, but it’s also important to be realistic…To me, eating well is far simpler than it is often made out to be. At times, I felt that there were too many recipes, and that perhaps Anna Jones should have saved some for her next cookbook.Everything's organized by the amount of time it takes to make, starting with 15 minutes (I can handle that! Mi piacciono i libri di ricette i cui ingradienti sono "normali" e specialmente quelli in cui molte, se non tutte, le ricette hanno la foto alla fine. With a sumptuous collection of over 150 recipes, you'll be cooking veggie-packed meals on weeknights in no time. Every recipe is introduced with alternate ingredients listed so it is very easy to make the dishes using ingredients that you have on hand, or to tweak per dietary requirements.

Since going vegetarian at 25, she's developed a tasty repertoire and, thankfully, compiled them all in this handy cookbook. Wilt the spinach in a frying pan with a little olive oil, then take off the heat, season well with sea salt and pepper, and grate over the zest of the lemon. You can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice.She uses plenty of textural differences--crunchy, like nuts, seeds or crispy fried veggies; and smashed, pureed and creamy, fresh, sauteed, boiled, roasted, broiled, braised. Disclosure of Material Connection: I received a complimentary copy of this book from The Blogging for Books site. When I went to cut into them, two hours after they came out of the oven, the middle was still a gooey, liquid mess.

It’s the quick-to-make, everyday, and weeknight meals that we eat on, say, Tuesdays and Wednesdays that make a real difference in our lives. Award-winning and bestselling cook Anna Jones gives her golden rules for easy wins in the kitchen with super-simple recipes that are bursting with flavour and kind to the planet. I’m tempted to, if only to see how much longer I really should have baked them (I’m guessing another 10 minutes).One of the recipes for beans and chard was pictured in a lovely tomato sauce but there were no tomatoes in the ingredients list! I agree with the author when she says … “Right now, too many sweeping generalizations are being made in the world of food.

So helpful for nights when you haven't planned anything and just need to cook using whatever you can scrounge together right at that moment (aka every night in our house)! And my husband is light-years from being a vegetarian, so he will provide a perfect test subject for the recipes of this book. For those of you not paying attention or living under a rock, courgetti– spaghetti made out of courgettes– is all the rage these days. Even tonight’s dish, when I took the shortcut of using the curry paste rather than making my own, took about an hour and 15 minutes to finish (30 minutes more than the estimate).I wish I could say this recipe worked and it was great, like all the other things I’ve tried in this book so far this month. Therefore, even though some recipes have a lot steps, you get an idea of how much time all of that is going to take you. Guiding you through the year, from the coldest winter days to the long light summer evenings, The Modern Cook’s Year is set to become a contemporary classic.