A Modern Way to Eat: Over 200 satisfying, everyday vegetarian recipes (that will make you feel amazing)
£21.30£24.70 (-14%)
‘A simply brilliant book – modern, clever, beautiful and full of delicious recipes.’ Jamie Oliver
A modern vegetarian cookbook packed with quick, healthy and fresh recipes, that fits perfectly with how we want to eat now.
How we want to eat is changing. More and more people want to cook without meat a couple of nights a week, or are looking for interesting ideas for dishes for their vegetarian friends (whilst pushing their own vegetarian repertoire beyond a red onion and goat’s cheese tart or a mushroom risotto). At the same time we want to eat food that is a little lighter, a little healthier, a little easier on our pockets, but that won’t have us chopping mountains of veg or slaving over the stove for hours.
Anna Jones is a brilliant young cook and food writer, who worked with Jamie Oliver for many years. Her first cookbook is a totally modern take on vegetarian eating – recipes that are healthy, nourishing, truly tasty and satisfying, introducing new dishes that are simple to make. Based on how Anna likes to eat day to day, A Modern Way to Eat covers everything from a blueberry and amaranth porridge to start the day to a quick autumn root panzanella or avocado, butterbean and miso salad for lunch; a tomato and coconut cassoulet, pistachio and squash galette, or mint, ricotta and courgette polpette for dinner.
Packed with recipes that explore the full breadth of vegetarian ingredients – different grains, nuts, seeds and seasonal vegetables – and alternative approaches to cooking that avoid too much dairy or heavy carbs and gluten, this is a cookbook for how we want to eat now.
Anna Jones’ book ‘One’ was a Sunday Times bestseller w/c 26-04-2021.
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Additional information
| Publisher | Fourth Estate (19 Jun. 2014) |
|---|---|
| Language | English |
| Hardcover | 400 pages |
| ISBN-10 | 0007516703 |
| ISBN-13 | 978-0007516704 |
| Dimensions | 19.5 x 3.2 x 25.2 cm |
by Headkitten
I can honestly say that this book has done more to change how I cook, than any of the other cookbooks I possess (and at last count, there are 50 of them – yes, I admit I may have a problem!)
Before buying this book I had never really cooked vegetarian food (not being a massive veggie lover!) – however, a year on, my diet has changed completely. There are so many delicious, more-ish recipes in here… I find myself going back to this book time and time again, whether I’m cooking for family or for friends.
Sweet tomato and black bean tortilla bowls, lemony lentil and crispy kale soup, chickpea and preserved lemon stew are my top 3 go to recipes. However, there are many more inspiring recipes, and having given this book to friends – everyone has a favourite within it!
Yes, you may need to spend a little bit longer on your cooking (the lists of ingredients and number of steps can be time-consuming to assemble) however the flavours at the end of it, are all worth it. Even my husband has admitted that he doesn’t miss the meat when I cook from this book! Superb!
by Vrilled
Anna Jones’s books changed my life…
After to deciding to go vegetarian I did some research for a great plant based cook book. I couldn’t have chosen better. A Modern Way to Eat and A Modern Way to Cook have made the transition so easy. I have pretty much cooked breakfast, dinner and desserts solidly from these books for the last two and half years.
I now eat better than ever before, tastier and healthier food, far more variety – with lots of alternative plant based ingredients – that are still easy to find in your local supermarket, and I have never once missed meat.
I love cooking these recipes for my loved ones, who then normally go order the book for themselves.
Some firm favourites have been the “Harrods” Dahl – so good they now serve it in Harrods, the Banoffee Pie, Celeriac Stake with Sweet Potato Fries, Smoky Root Tacos and lots of great breakfast options. These books have got me making cakes and desserts for the first time, and even baking my own bread.
If you’re deciding eat more plant based food, then these are the only books you’ll need… Anna Jones is the doyen.
by Dave Benson Philips
This book had a lot of promise for me, and I loved the premise of many of the ideas, and in fact 2-3 have become staples but … and it’s a big but – but having cooked many of the recipes over the last few years I’ve had way too low a hit rate to recommend. Seriously low in fact. It really feels like many recipes just weren’t tested very well, and the ingredients, method or flavour just totally don’t work. They range from too many time consuming steps for an underwhelming result (the grilled mushrooms) to complete kitchen disaster – The ricotta Courgetti for example for me was an inedible wet mess., the like of which I haven’t had in years.. but there have been unfortunately at least a dozen total disasters. I have a collection over over 50 cook books now, and cook daily from them in our house. Unfortunately this has been one of my worst purchases.
Further; there are also many recipes that are just hard to follow. Jones recites them like you can cook along with them, with a breezy “now chop this, add that” but if you do you’ll end up with almost complete failure. If you want to really give this book a go, make sure you’ve fully read each recipe first and prepared all ingredients , and double check the order she does things in to make sure you are comfortable or else you’ll quickly be overwhelmed . For vegetable forward books, there are many better ones out there. AJ, please test your recipes better next time!
by Lk
I’ve been a vegetarian since my mid-teens and I’m now nearly 60, so seen a lot of changes in dietary thinking since those early days. I haven’t made everything in the book but the recipes i have tried have been flavourful and interestingly different in the combination of flavours and ingredients. Some of the recipes are a bit too fussy with too many processes and ingredients so I will either adapt them or wont bother unless I’m in the right space and have accrued the right ingredients in one place. Good visual presentation although agree with other reviewers that it’s better not to have to turn the page to follow a recipe.
I really liked the charred corn kale and sweet potato salad flavourwise, but can’t say that I ever managed to get the kale to soften into ‘buttery little ribbons’ in spite of vigorous ‘scrunching’. Perhaps it’s a technique thing. If anyone has managed this I’d be interested to hear more about how. On the whole i think it’s a worthwhile addition to my cookery library (unlike, for example, Deliciously Ella) and will continue to work my way through it.
by Clare
I’ve listed the recipes tried from this book below and they speak for themselves. Because of the carrot cakes, I dropped a star off my rating, they were the only thing that really failed. But I enjoyed trying recipes out of the book. I’m vegan so made recipes that were already vegan or converted them to vegan. Anna Jones gave instructions on how to make things vegan and these were useful. And I discovered some fab recipes, a couple of which are keepers.
Charred salsa pg 64 – had fantastic flavour, my favourite ever salsa. 5 stars
Hungry burger pg 186 – nice flavour but not keen on the lemon zest in it. 4 stars
Potato, onion and tomato bake pg 210 – really easy to make and delicious comfort food, in fact i’m making a version of it tonight. 5 stars
Artichoke paella pg 218 – nice flavour but not mind-blowing. 4 stars
Carrot cakes pg 292 – heavy and didn’t have a great flavour. 2 stars
Lady grey fig rolls pg 303 – loved the pastry and great flavour. 5 stars
Pistachio and elderflower cake pg 304 – delicious, tangy and unusual. 5 stars
Carrot and black pepper soda bread pg 312 – tasty bread. 4 stars