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A Modern Way to Cook: 150+ Vegetarian Recipes for Quick, Flavor-Packed Meals [A Cookbook]

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Some words that kept coming to mind include casual, honest, easy, and enormous. In the beginning, the recipes are divided by the amount of time they take to prepare. The recipes are simple, they look delicious, and they are vegetarian. 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. Included at the end of the book are lists of recipes are vegan and gluten free, and recipes that can become vegan or gluten free with slight tweaking. This pasta is a complete revelation. The sauce is made from the pasta water and tomatoes and the pasta cooks all in one pan. No fuss, one pan and a killer bowl of pasta. Like bright and sudden sunshine breaking through clouded sky ... A Modern Way to Cook follows last year's A Modern Way to Eat and together they form an indispensible compendium for the contemporary cook ... Its simple, wonderful workable food that will undoubtedly make people happy ... Anna Jones, you queen of greens, you've only gone and done it again' Guardian, Cook I agree with the author when she says … “Right now, too many sweeping generalizations are being made in the world of food. Foods like bread are being vilified, and chefs and nutritionists are making blanket statements about how certain staple, cheap, and useful nutritious foods are unduly bad for our bodies. I think this is damaging, as it, means our psychology around these foods changes. We attach guild and a “forbidden” label to food, increasing our anxiety around it and causing us to crave it even more.” (So true!) A Modern Way to Cook is so full of fresh ideas that I stopped turning down the corners of the recipes I wanted to make when I realized it was pretty much the whole book. From the simple to the more complex recipes, this is a good book for all days of the week.”

Jones’s appeal lies in the very tangible depths of flavour and wealth of texture at work in her dishes. So much so that their vegetarian nature passes you by, its simple, wonderful workable food that will undoubtedly make people happy…Anna Jones, you queen of greens, you’ve only gone and done it again.’ I only allow myself to formally review cookbooks that are more biography or travelogue with a few recipes thrown in. But I just wanted to point out a couple of things I noticed, other than the impossibly short cooking times: This is a complete, all around manual for making interesting, original, delicious and nutritious vegetarian meals every day of the year. Highly Recommended.

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On top of the tons of recipes, there are charts in the book that help provide countless options for making omelets, grain bowls, one pot meals, baked potato meals, one pot meals, salads, stir fry meals, breakfast smoothies, overnight oats and fruit desserts. Divided into six seasons, Anna Jones’s long-awaited new cook book contains over 200 delicious vegetarian recipes interspersed with tips on everything from seasonal music playlists to flowers to look out for in each month of the year. Anna Jones is called the new Nigella. I don't know. I think there is a hearty dose of Jamie Oliver thrown in. She is a chef so there is a chefiness to some of the recipes. Like a lot of steps. The cookbook is organized by the amount of time it takes one to prepare the dishes. 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. 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. Buy good ingredients, cook at home, and make the majority of what you eat plants and vegetables, and listen and react to your body. I don’t think it’s much more complicated than that.” Amen to that!

Keeping food consistently healthy and nourishing during a long working week can be tough. That's why Anna Jones's new book A Modern Way to Cook, following the much-loved A Modern Way to Eat (hailed the best vegetarian cookbook of recent years) is all about achieving simple, easily achievable healthy meals' Redonline Put the flour, baking powder and water into the food processor with a good pinch of salt and 1 tbsp olive oil, then pulse until the dough comes together in a ball. The other base is made in a completely different way. It uses ground almonds, cauliflower and oats, which are whizzed in a food processor then pressed flat into an unexpectedly delicious base. Obviously not a conventional pizza, but still very good to eat: the base crisps pleasingly and tastes toasty thanks to the oats and almonds.

WHERE TO BUY A MODERN WAY TO COOK IN THE US

Anna Jones’ previous cookbook, A Modern Way to Eat, is hands-down one of the biggest favorites of Powell’s buying team. We’ve been waiting with bated breath to dig in to cooking from her new book. I made the vegan and gluten free Pistachio and Raspberry Brownies. So ridiculously good I had to make a second batch a few days later…. Bottom Line: In like fashion to her first book (A Modern Way to Eat), Jones displays a masterful touch in blending flavors in her vegetarian recipes.” The key to this recipe is to measure your water carefully and to use the right pan: you need
a shallow sauté pan or a casserole large enough to fit the pasta lying down, but not too deep. More and more people are looking to include vegetarian recipes in their life beyond a mushroom risotto or yet another red onion and goat’s cheese tart. So you grab a "handful" of coconut flakes--would that be a 6-foot tall man's hand or a 4-foot tall woman's?--but you use exactly 1 Tbsp of maple syrup and 1 tsp paprika. I find that unbearably annoying--be loose or be exact, but not at the same time!

I really like this one a lot! Everything's organized by the amount of time it takes to make, starting with 15 minutes (I can handle that!), and ending with 40-45 minutes, which I definitely like. Yay for knowing up front how long something should take to cook! Yay for having things in here that you can cook that fast! 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. PRAISE FOR ANNA JONES I am happy to report that Ms. Jones doesn't put pepper in everything, but I still say there's too much of it. I like her chatty attitude--it's encouraging. It almost had me believing that I could actually be turning pasta every 30 seconds or so as it cooks, and at the same time be removing any tough stems from the kale and coarsely tearing the leaves. A group of fashionable young women in Britain are making a career of promoting healthy eating, including Jasmine and Melissa Hemsley, Amelia Freer, Anna Jones and Natasha Corrett. The Guardian has called them ‘the queens of greens’; The Telegraph named them ‘the superfoodies.’ One could also think of them as the Daughters of Nigella, the logical successors to Nigella Lawson.”

Four-ingredient pumpkin soup

Anna Jones taps the sweet spot between healthfulness and downright decadence with inventive vegetarian dishes such as beet-and-radicchio gratin. Her fuss-free style helps busy cooks get dinner on the table in as little as 10 minutes, 40 max.” Fill and boil a kettle and get all your ingredients and equipment together. You need a large shallow pan with a lid.

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.On to the two tomato sauces – one thrown together in 10 minutes, the other made with toasted tomatoes for a sweet, almost creamy bed for toppings. The authors’ recipes have easy to follow instructions. Most recipes have several ingredients listed that can be found in most grocery stores. Above most recipes the author talks about the dish you are about to make. I found this interesting. I also liked that the author included a chard that tells the reader of other ingredients that can be substituted. It allows the reader to be creative in making the recipe. The kind of cook who makes you want to eat vegetarian food even if you aren't vegetarian ... Anna's skill is that she manages to make veggie food simple and super desirable, so even if you're a staunch meat-eater, you won't feel like you're missing out' Grazia Set the oven to 200C/400F/gas mark 6. Put the tomatoes on a large baking tray, and season. Scatter over the garlic cloves, thyme sprigs and bay leaves, then transfer to the oven and roast for 25 minutes, or until the tomato skins are lightly charred and split. Many more of us are interested in eating healthier food on a regular basis but sometimes, when we’re home late, tired after work, and don’t have time to buy lots of ingredients, it can just seem too complicated.

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