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.
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 250 delicious vegetarian recipes interspersed with tips on everything from seasonal music playlists to flowers to look out for in each month of the year.
The Modern Cook's Year includes: 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; Herald of Spring: Spring chickpea soup with salted lemons and Rhubarb and rose geranium frozen yoghurt; Summer: Smoked aubergine flatbreads and Beetroot tops tart; Autumn: Orzo with tomatoes and feta and Honey, lemon and coriander seed cake; Winter: Velvet squash broth with miso and soba and Chocolate rye porridge with quick honey pears. 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.
Anna Jones is a cook, food writer and stylist. One grey, late-for-the-office day, she decided to quit her day job after reading an article about following your passion. Within weeks, she was signed up on Jamie Oliver's Fifteen apprentice programme. She went on to be part of Jamie's food team - styling, writing and working behind the scenes on books, TV shows and food campaigns. She has also worked with other well-known chefs, such as Henry and Tom Herbert (The Fabulous Baker Brothers), Stevie Parle and Antonio Carluccio, and cooked for royalty, politicians and LA school children alike. She lives, writes and cooks in Hackney, East London.
Cook yourself through the veg year with Anna Jones. What a triumph of a book' Jamie Oliver The new Nigella is unquestionably Anna Jones' Sunday Times
PRAISE FOR A MODERN WAY TO COOK:
Brilliant' Nigel Slater 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' Guardian Cook
Vegetarian recipes that can be produced in under 40, 20, even 15 minutes - you want to cook it all' Book of the Week, Telegraph 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
PRAISE FOR A MODERN WAY TO EAT:
A simply brilliant book - modern, clever, beautiful and full of delicious recipes. Go Anna!' Jamie Oliver A Modern Way to Eat is a gorgeous revelation of a book. Vegetarian food that feels exciting and vibrant, by an author who writes and cooks with authenticity and passion. I will be buying it for everyone' Sophie Dahl
Anna Jones has discovered exactly how, with imagination and good taste, to create exciting and delicious vegetarian recipes that fit the modern requirement of nourishment - not forgetting the economical side either. Well done, Anna' Antonio Carluccio Simple, seasonal, veg-led fare that is as delicious as it is virtuous ... Clear and concise ... Pretty as a picture, and mouthwatering to boot' Guardian
It is a book of vegetarian recipes, but carnivores, do not be put off. Let's say it is a book of deliciously invigorating dishes that happen not to contain any flesh' Rose Prince, Spectator, Books of the Year My favourite vegetarian cookbook this year' Bee Wilson, Stella magazine
Winner of the Guild of Food Writers Cookery Book Award and OFM Best New Cook Book 2018 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. Smoky mushroom and roast kale lasagne, Sri Lankan squash dhal, beetroot tops tart, tarragon-blistered tomatoes with green oil, and chocolate and blood orange freezer cake are among the flavour-packed, easy dishes that celebrate the seasons in Anna Jones's kitchen. With a year's worth of one-pot meals, healthy breakfasts and the quickest suppers, The Modern Cook's Year will become your go-to book time and time again whether in deepest winter, the first warm days of spring or the height of summer.
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