The Modern Cooks Year: Over 250 vibrant vegetable recipes to see you through the seasons

(Hardback)

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An essential addition to every cooks bookshelf, The Modern Cooks 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 Joness kitchen. With a years worth of one-pot meals, healthy breakfasts and the quickest suppers, this 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.

These simple yet special recipes by our best vegetable chef will take your cooking to a new level.

Reviews

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

Loving Anna Joness new book. So much wonderful food! Yotam Ottolenghi

What a treasure trove of fabulous vegetarian season ideas Im going to be using this book a LOT Felicity Spector

Stunning, original, informative, useful Elly Pear

Second only to Nigella in my book Sam Baker

PRAISE FOR A MODERN WAY TO COOK:

Brilliant Nigel Slater

Joness 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, youve 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

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. Lets 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

Author Bio

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 Olivers Fifteen apprentice programme. She went on to be part of Jamies food team styling, writing and working behind the scenes on books, TV shows and food campaigns. Now freelance, she has worked with some of the countrys biggest food brands, including innocent drinks for whom she wrote the recipes for Hungry: the innocent recipe book for filling your family with good stuff. 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. A Modern Way to Eat is her first solo book. She lives, writes and cooks in Hackney, East London.