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

What you top your pizza with is a personal thing: I have suggested my favourites at the bottom in my ‘flavour map’ – the base, the cheese, the hero vegetable, the top note. 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.” Heat a glug of olive oil in a frying pan. Once the oil is warm, but not too hot, add the garlic and cook on a medium heat until the edges are just beginning to brown. Once almost all the water has evaporated, take the pan off the heat and divide between four bowls.
If you like, top with a little Parmesan. 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.”

A modern way to eat

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. 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.

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. 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 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.”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.’ 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: 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.

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! 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.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.”

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. 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.’

One

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 I read the book and I tried a recipe. Oh my. We are talking flavor, folks, and it isn't the kind of amazing flavor that fades once you start considering the harm you are doing to your body from the actual sugar, salt, and fat that often comes with those huge flavor sensations. No, this is intense flavor and it's the Good Jedi kind. Blitz the cauliflower in a food processor until it has a fine, rice-like texture. Put it into a mixing bowl, add the ground almonds, oats, oregano, salt and pepper, and mix with your hands. Make a well in the centre and add the eggs. Mix it all together, then use your hands to form the lot into a ball. It will be a little wetter and less firm than a traditional pizza dough.