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

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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. I’m also getting better at making vegetable ribbons, so perhaps that will come up in a job interview sometime and I can impress them with my unusual talent. This book is filled with vegetarian and vegan recipes and many of them are organized by how long it takes to cook. It makes vegetarian seem like a new idea; very little that has been done before and nothing re-hashed. Not every recipe is something i would eat but this book has definitely made me more joyful and confident in the kitchen.

If you are looking for a new vegetarian cook book, this one has a lot going for it: Innovative, creative, mouthwatering. Squeeze the grated vegetables in your hands or in a clean kitchen towel to get rid of most of the moisture, then put back into the bowl and add the beaten eggs and the thyme leaves. It's an easy one for family cooking during the week, but I would recommend her first book over this one! And I refuse to use coconut oil because I don’t need reminders about hair products from the 80s in my food.Her "Goodness Bowls" will have you hurrying to the kitchen to get creative: Using a grain, bean or legume as a base, you add 2 to 4 different veggies, plus something sauteed, roasted or pickled as a flavor booster, a dressing, fresh herbs, and a sprinkling of something crunchy or cheesy. Kirstin: High-rotation bookshelf Maureen: I’ll keep this one for now, but it won’t be on the high-rotation bookshelf. It is obvious that visual appeal is very important to her: There is always a variety of color, size and shape.

This book is packed full of endless options and delicious recipes, and is a great reference to have in every kitchen. Jones cheers cooks on to practice the art of ‘quick, calm cooking’ that balances ‘wellness and deliciousness’ on every plate. 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.Plus Jones did a lot of the work for this, her second book, while visiting her sister who lives in California. All delicious, whether made vegetarian or vegan, Anna also helps you to reduce waste, use leftovers and make your kitchen plastic free. From the author of the brilliant A Modern Way to Eat, who was dubbed "the new Nigella Lawson" by The Times, comes this beautiful collection of 150+ delicious and inspiring weeknight vegetarian recipes.

For the first time in two generations, home cooking is firmly back in fashion, and an ever-increasing number of people are actively choosing to eat a diet centered around vegetables on at least a few days of the week.

This was the first time I’ve ever used tofu, despite having enjoyed our Meat Free Monday for several years now. Jones’s appeal lies in the very tangible depths of flavour and wealth of texture at work in her dishes. The more I cook simply—easy pastas, quick hearty salads, and all-in-one gratins—the more I realize that food doesn’t need to be posh, complicated, or made from exotic ingredients to do us good. In the meantime, her relaxed outlook is reflected in her debut cookbook, A Modern Way to Eat, with recipes that emphasise delicious over self-denial. You had to browse through the whole book every time if you weren’t sure what you wanted to make that night.

What I mean by a modern way to eat is that there is a way of getting the best of everything – and not miss out in any way," she says. Since going vegetarian at 25, she’s developed a tasty repertoire and, thankfully, compiled them all in this handy cookbook. Anna believes that vegetables should be put at the centre of every table, and is led by the joy of food – the spritz of freshness when you peel an orange or the crackle and waft of deep savoury spice when you add curry leaves to a pan of hot oil. I only allow myself to formally review cookbooks that are more biography or travelogue with a few recipes thrown in.Working with these recipes, I have realized that prep time is sometimes, but not always, included in those 20-40 minute times. 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. I agree with the author when she says … “Right now, too many sweeping generalizations are being made in the world of food. Since going vegetarian at 25, she's developed a tasty repertoire and, thankfully, compiled them all in this handy cookbook.