A Modern Way to Cook: Over 150 quick, smart and flavour-packed recipes for every day by Anna JonesFrom the author of the brilliant A Modern Way to Eat, a new collection of delicious, healthy, inspiring vegetarian recipes – that are so quick to make they’re achievable on any night of the week.
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.
In this brilliant new collection of recipes, Anna Jones makes clean, nourishing, vegetable-centred food realistic on any night of the week. Chapters are broken down by time (recipes for under 15, 20, 30 or 40 minutes) and also by planning a little ahead (quick healthy breakfasts, dishes you can make and re-use throughout the week). Anna’s new book is a truly practical and inspiring collection for anyone who wants to put dinner on the table quickly, without fuss, trips to specialist shops or too much washing up, but still eat food that tastes incredible and is doing you good.
A Modern Way to Cook by Anna Jones - Backburner
Anna Jones and the modern way to cook vegetarian food
Simply link your Qantas Frequent Flyer membership number to your Booktopia account and earn points on eligible orders. Either by signing into your account or linking your membership details before your order is placed. Your points will be added to your account once your order is shipped. Click on the cover image above to read some pages of this book! Following the success of A Modern Way to Cook, Anna Jones brings a new collection of her delicious, healthy, inspiring vegetarian recipes - ones that are quick to make, and achievable on any night of the week. 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. In this brilliant new collection of recipes, Anna Jones makes clean, nourishing, vegetable-centred food realistic on any night of the week.
Regardless of the food she grew up with, she is acquainted with a wide array of global flavors, from fish sauce and tahini to pomegranate molasses and miso. I had brought them all home because they were books that made me want to cook, but there was something else, too. Each had its own clear, complete vision for what modern home cooking should look like: comforting, practical, often vegetable-focused and with a global point of view. Efficiency was a major theme. And as someone who tends to throw meals together at the very last minute, I hoped that cooking from the new book by the Food52 founders, Amanda Hesser and Merrill Stubbs, would make a difference for me. Each plan outlines how a week may look with a couple of hours of weekend prep to set up five home-cooked dinners that share and borrow elements from one another and then repurpose leftovers into lunches. Not because the directions were off, but because I kept going outside to drink wine with a friend.
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. Divided into six seasons, Anna Jones's long-awaited new cook book contains over delicious vegetarian recipes interspersed with tips on everything from seasonal music playlists to flowers to look out for in each month of the year. Start of the Year: Spelt with pickled pears and pink leaves and Chocolate and blood orange freezer cake; First Warm Days of Spring: Elderflower dressed broad beans and leaves with burrata and Chickpea farinata with slow cooked courgettes.
can you see who stalks your twitter
You may also be interested in...
Food has taken on a new meaning for me in the last few years. Even more so when I was pregnant, the food I ate was actually helping Read More.