Overview

"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. Eating healthy isn't always easy when you’re coming home late at night and tired. In this genius new collection of vegetarian recipes, author Anna Jones tackles this common problem, making nourishing vegetable-centered food realistic on any day of the week. The chapters are broken down by time, with recipes that can be prepared in under 15, 20, 30, and 40 minutes, so no matter how busy you are, you can get dinner on the table, whether it be smoky pepper and white bean quesadilla, butternut squash and sweet leek hash, or chickpea pasta with simple tomato sauce. With evocative and encouraging writing, A Modern Way to Cook is a truly practical and inspiring recipe collection for anyone wanting to make meals with tons of flavor and little fuss."

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9780399578427

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Well, she s done it again. Intelligent, well thought-out recipes that are beautifully written and put together. For all you dudes trying to get more of the green stuff in your life, this is the one. <b>- JAMIE OLIVER, author of <i>Everyday Superfood</i> and <i>Jamie s Food Revolution </i></b> 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. <b>- DEBORAH MADISON, author of <i>Vegetable Literacy</i> and <i>The New Vegetarian Cooking for Everyone</i> </b> A Modern Way to Cook cements Anna s status as one of the most important cookbook authors focusing on vegetable-centered food. These recipes are bright, bold, and bursting with flavor, and they will surely move vegetarian cookery further from the margins and closer to the center of our culinary consciousness. <b>- BRYANT TERRY, James Beard Foundation Leadership Award recipient and author of <i>Afro-Vegan </b> 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. <b>- THE NEW YORK TIMES Jones cheers cooks on to practice the art of 'quick, calm cooking' that balances 'wellness and deliciousness' on every plate. <b>- PUBLISHERS WEEKLY 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. <b>- MODERN FARMER Rather than separate recipes by course, Jones breaks the chapters into prep time. That way, you know right where to go for need-dinner-now crispy cauliflower rice and where to flip for a more leisurely project like butternut-cannellini gratin. While the dishes are allvegetarian, it s comforting to know that modern cooking can still include desserts likecookie doughbars and panna cotta. <b>- TASTING TABLE

Well, she s done it again. Intelligent, well thought-out recipes that are beautifully written and put together. For all you dudes trying to get more of the green stuff in your life, this is the one. <b>- JAMIE OLIVER, author of <i>Everyday Superfood</i> and <i>Jamie s Food Revolution </i></b> 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. <b>- DEBORAH MADISON, author of <i>Vegetable Literacy</i> and <i>The New Vegetarian Cooking for Everyone</i> </b> A Modern Way to Cook cements Anna s status as one of the most important cookbook authors focusing on vegetable-centered food. These recipes are bright, bold, and bursting with flavor, and they will surely move vegetarian cookery further from the margins and closer to the center of our culinary consciousness. <b>- BRYANT TERRY, James Beard Foundation Leadership Award recipient and author of <i>Afro-Vegan </b> 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. <b>- THE NEW YORK TIMES Jones cheers cooks on to practice the art of 'quick, calm cooking' that balances 'wellness and deliciousness' on every plate. <b>- PUBLISHERS WEEKLY 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. <b>- MODERN FARMER Rather than separate recipes by course, Jones breaks the chapters into prep time. That way, you know right where to go for need-dinner-now crispy cauliflower rice and where to flip for a more leisurely project like butternut-cannellini gratin. While the dishes are allvegetarian, it s comforting to know that modern cooking can still include desserts likecookie doughbars and panna cotta. <b>- TASTING TABLE Whether you ve been vegetarian for years or are new to the lifestyle, this stylish cookbook is the perfect modern guide to meat-free dining. With a sumptuous collection of over 150 recipes, you ll be cooking veggie-packed meals on weeknights in no time. Author Anna Jones was one of the originals in Jamie Oliver s apprentice kitchen, Fifteen (also dubbed the new Nigella Lawson by<i>The Sunday Times</i>), and eventually became his food stylist. Since goingvegetarian at 25, she s developed a tasty repertoire and, thankfully, compiled them all in this handy cookbook. Jones makes eating healthy easy. <b>- MyDomaine.com</b> 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. <b>- TRACEY TRUDEAU, Powell's Books</b>

Well, she s done it again! Intelligent and well thought out recipes beautifully put together and solid. So for all you dudes trying to get more of the green stuff in your life this is the one! It s Veg-tastic! Jamie Oliver 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 Vegetarian recipes that can be produced in under 40, 20, even 15 minutes. Honey miso aubergines, chickpea pasta with tomato sauce, salted almond butter chocolate bars you want to cook it all Book of the Week, Telegraph A Modern Way to Eat was a runaway bestseller and this equally inspiring offering could change the way you cook, with more than 150 recipes for people who don t have much time. But there s no economising on flavour S Magazine, Express Brilliant Nigel Slater 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 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 Hailed as the new Nigella Anna Jones is nothing short of a revelation Running In Heels Just as fabulous as her first The bonus is that most of her recipes can be on the table in less than half an hour which got us dashing to the kitchen Jamie Magazine

Author Information

ANNA JONES is a cook, food writer, and stylist. She worked for many years as part of Jamie Oliver’s food team—styling, writing, and working behind the scenes on books, TV shows, and food campaigns—and went on to work with some of the UK’s biggest food brands and best-known chefs. She is the author of A Modern Way to Eat, widely acclaimed as a book of the year. A Modern Way to Cook is her second book. She lives, writes, and cooks in Hackney, East London.

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