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Modern Way to Cook : 150+ Vegetarian Recipes for Quick, Flavor-Packed Meals [a Cookbook] by Anna Jones (2016, Hardcover)
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A Modern Way to Cook 150+ Vegetarian Recipes for Quick Flavor Packed Meals Author: Anna Jones Color: Multicolor Condition: New. Back cover has small dent but overall in good condition. Please see photos for more details Thanks for shopping with Just Humble Creations Condition: New
- Buy it nowA Modern Way to Cook 150+ Vegetarian Recipes by Anna Jones Recipe Book
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About this product
Product Identifiers
PublisherPotter/Ten SPEED/Harmony/Rodale
ISBN-100399578420
ISBN-139780399578427
eBay Product ID (ePID)219383356
Product Key Features
Book TitleModern Way to Cook : 150+ Vegetarian Recipes for Quick, Flavor-Packed Meals [A Cookbook]
Number of Pages352 Pages
LanguageEnglish
Publication Year2016
TopicSpecific Ingredients / Natural Foods, Specific Ingredients / Vegetables, Vegetarian, Methods / Quick & Easy
IllustratorYes
GenreCooking
AuthorAnna Jones
FormatHardcover
Dimensions
Item Height1.4 in
Item Weight49.3 Oz
Item Length9.9 in
Item Width7.7 in
Additional Product Features
Intended AudienceTrade
LCCN2016-009371
Reviews"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." - JAMIE OLIVER, author of Everyday Superfood and Jamie's Food Revolution "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." - DEBORAH MADISON, author of Vegetable Literacy and The New Vegetarian Cooking for Everyone "A Modern Way to Cook cements Anna's status as one of the most important cookbook authors focusing on vegetable-centered food. These recipes are bright, bold, and bursting with flavor, and they will surely move vegetarian cookery further from the margins and closer to the center of our culinary consciousness." - BRYANT TERRY, James Beard Foundation Leadership Award recipient and author of Afro-Vegan "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." - THE NEW YORK TIMES "Jones cheers cooks on to practice the art of 'quick, calm cooking' that balances 'wellness and deliciousness' on every plate." - PUBLISHERS WEEKLY "Anna Jones taps the sweet spot between healthfulness and downright decadence with inventive vegetarian dishes such as beet-and-radicchio gratin. Her fuss-free style helps busy cooks get dinner on the table in as little as 10 minutes, 40 max." - MODERN FARMER "Rather than separate recipes by course, Jones breaks the chapters into prep time. That way, you know right where to go for need-dinner-now crispy cauliflower rice and where to flip for a more leisurely project like butternut-cannellini gratin. While the dishes are all vegetarian, it's comforting to know that "modern" cooking can still include desserts like cookie dough bars and panna cotta." - TASTING TABLE , "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." - JAMIE OLIVER, author of Everyday Superfood and Jamie's Food Revolution "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." - DEBORAH MADISON, author of Vegetable Literacy and The New Vegetarian Cooking for Everyone "A Modern Way to Cook cements Anna's status as one of the most important cookbook authors focusing on vegetable-centered food. These recipes are bright, bold, and bursting with flavor, and they will surely move vegetarian cookery further from the margins and closer to the center of our culinary consciousness." - BRYANT TERRY, James Beard Foundation Leadership Award recipient and author of Afro-Vegan "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." - THE NEW YORK TIMES , "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." --Jamie Oliver, author of Everyday Superfood and Jamie's Food Revolution " 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." --Deborah Madison, author of Vegetable Literacy and The New Vegetarian Cooking for Everyone " A Modern Way to Cook cements Anna's status as one of the most important cookbook authors focusing on vegetable-centered food. These recipes are bright, bold, and bursting with flavor, and they will surely move vegetarian cookery further from the margins and closer to the center of our culinary consciousness." --Bryant Terry, James Beard Foundation Leadership Award recipient and author of Afro-Vegan "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." --The New York Times "Jones cheers cooks on to practice the art of 'quick, calm cooking' that balances 'wellness and deliciousness' on every plate." --Publishers Weekly "Anna Jones taps the sweet spot between healthfulness and downright decadence with inventive vegetarian dishes such as beet-and-radicchio gratin. Her fuss-free style helps busy cooks get dinner on the table in as little as 10 minutes, 40 max." --Modern Farmer "Rather than separate recipes by course, Jones breaks the chapters into prep time. That way, you know right where to go for need-dinner-now crispy cauliflower rice and where to flip for a more leisurely project like butternut-cannellini gratin. While the dishes are all vegetarian, it's comforting to know that "modern" cooking can still include desserts like cookie dough bars and panna cotta." --Tasting Table "Whether you've been vegetarian for years or are new to the lifestyle, this stylish cookbook is the perfect modern guide to meat-free dining. With a sumptuous collection of over 150 recipes, you'll be cooking veggie-packed meals on weeknights in no time. Author Anna Jones was one of the originals in Jamie Oliver's apprentice kitchen, Fifteen (also dubbed the new Nigella Lawson by The Sunday Times ), and eventually became his food stylist. Since going vegetarian at 25, she's developed a tasty repertoire and, thankfully, compiled them all in this handy cookbook. Jones makes eating healthy easy." --MyDomaine.com "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." --Tracey Trudeau, Powell's Books, "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." - JAMIE OLIVER, author of Everyday Superfood and Jamie's Food Revolution "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." - DEBORAH MADISON, author of Vegetable Literacy and The New Vegetarian Cooking for Everyone "A Modern Way to Cook cements Anna's status as one of the most important cookbook authors focusing on vegetable-centered food. These recipes are bright, bold, and bursting with flavor, and they will surely move vegetarian cookery further from the margins and closer to the center of our culinary consciousness." - BRYANT TERRY, James Beard Foundation Leadership Award recipient and author of Afro-Vegan , "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." - JAMIE OLIVER, author of Everyday Superfood and Jamie's Food Revolution "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." - DEBORAH MADISON, author of Vegetable Literacy and The New Vegetarian Cooking for Everyone "A Modern Way to Cook cements Anna's status as one of the most important cookbook authors focusing on vegetable-centered food. These recipes are bright, bold, and bursting with flavor, and they will surely move vegetarian cookery further from the margins and closer to the center of our culinary consciousness." - BRYANT TERRY, James Beard Foundation Leadership Award recipient and author of Afro-Vegan "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." - THE NEW YORK TIMES "Jones cheers cooks on to practice the art of 'quick, calm cooking' that balances 'wellness and deliciousness' on every plate." - PUBLISHERS WEEKLY "Anna Jones taps the sweet spot between healthfulness and downright decadence with inventive vegetarian dishes such as beet-and-radicchio gratin. Her fuss-free style helps busy cooks get dinner on the table in as little as 10 minutes, 40 max." - MODERN FARMER "Rather than separate recipes by course, Jones breaks the chapters into prep time. That way, you know right where to go for need-dinner-now crispy cauliflower rice and where to flip for a more leisurely project like butternut-cannellini gratin. While the dishes are all vegetarian, it's comforting to know that "modern" cooking can still include desserts like cookie dough bars and panna cotta." - TASTING TABLE "Whether you've been vegetarian for years or are new to the lifestyle, this stylish cookbook is the perfect modern guide to meat-free dining. With a sumptuous collection of over 150 recipes, you'll be cooking veggie-packed meals on weeknights in no time. Author Anna Jones was one of the originals in Jamie Oliver's apprentice kitchen, Fifteen (also dubbed the new Nigella Lawson by The Sunday Times ), and eventually became his food stylist. Since going vegetarian at 25, she's developed a tasty repertoire and, thankfully, compiled them all in this handy cookbook. Jones makes eating healthy easy." - MyDomaine.com "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." - TRACEY TRUDEAU, Powell's Books, "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." - JAMIE OLIVER, author of Everyday Superfood and Jamie's Food Revolution "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." - DEBORAH MADISON, author of Vegetable Literacy and The New Vegetarian Cooking for Everyone "A Modern Way to Cook cements Anna's status as one of the most important cookbook authors focusing on vegetable-centered food. These recipes are bright, bold, and bursting with flavor, and they will surely move vegetarian cookery further from the margins and closer to the center of our culinary consciousness." - BRYANT TERRY, James Beard Foundation Leadership Award recipient and author of Afro-Vegan "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." - THE NEW YORK TIMES "Jones cheers cooks on to practice the art of 'quick, calm cooking' that balances 'wellness and deliciousness' on every plate." - PUBLISHERS WEEKLY "Anna Jones taps the sweet spot between healthfulness and downright decadence with inventive vegetarian dishes such as beet-and-radicchio gratin. Her fuss-free style helps busy cooks get dinner on the table in as little as 10 minutes, 40 max." - MODERN FARMER "Rather than separate recipes by course, Jones breaks the chapters into prep time. That way, you know right where to go for need-dinner-now crispy cauliflower rice and where to flip for a more leisurely project like butternut-cannellini gratin. While the dishes are all vegetarian, it's comforting to know that "modern" cooking can still include desserts like cookie dough bars and panna cotta." - TASTING TABLE "Whether you've been vegetarian for years or are new to the lifestyle, this stylish cookbook is the perfect modern guide to meat-free dining. With a sumptuous collection of over 150 recipes, you'll be cooking veggie-packed meals on weeknights in no time. Author Anna Jones was one of the originals in Jamie Oliver's apprentice kitchen, Fifteen (also dubbed the new Nigella Lawson by The Sunday Times ), and eventually became his food stylist. Since going vegetarian at 25, she's developed a tasty repertoire and, thankfully, compiled them all in this handy cookbook. Jones makes eating healthy easy." - MyDomaine.com, "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." - JAMIE OLIVER, author of Everyday Superfood and Jamie's Food Revolution "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." - DEBORAH MADISON, author of Vegetable Literacy and The New Vegetarian Cooking for Everyone "A Modern Way to Cook cements Anna's status as one of the most important cookbook authors focusing on vegetable-centered food. These recipes are bright, bold, and bursting with flavor, and they will surely move vegetarian cookery further from the margins and closer to the center of our culinary consciousness." - BRYANT TERRY, James Beard Foundation Leadership Award recipient and author of Afro-Vegan "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." - THE NEW YORK TIMES "Jones cheers cooks on to practice the art of 'quick, calm cooking' that balances 'wellness and deliciousness' on every plate." - PUBLISHERS WEEKLY "Anna Jones taps the sweet spot between healthfulness and downright decadence with inventive vegetarian dishes such as beet-and-radicchio gratin. Her fuss-free style helps busy cooks get dinner on the table in as little as 10 minutes, 40 max." - MODERN FARMER , "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." - JAMIE OLIVER, author of Everyday Superfood and Jamie's Food Revolution "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." - DEBORAH MADISON, author of Vegetable Literacy and The New Vegetarian Cooking for Everyone "A Modern Way to Cook cements Anna's status as one of the most important cookbook authors focusing on vegetable-centered food. These recipes are bright, bold, and bursting with flavor, and they will surely move vegetarian cookery further from the margins and closer to the center of our culinary consciousness." - BRYANT TERRY, James Beard Foundation Leadership Award recipient and author of Afro-Vegan "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." - THE NEW YORK TIMES "Jones cheers cooks on to practice the art of 'quick, calm cooking' that balances 'wellness and deliciousness' on every plate." - PUBLISHERS WEEKLY "Anna Jones taps the sweet spot between healthfulness and downright decadence with inventive vegetarian dishes such as beet-and-radicchio gratin. Her fuss-free style helps busy cooks get dinner on the table in as little as 10 minutes, 40 max." - MODERN FARMER "Rather than separate recipes by course, Jones breaks the chapters into prep time. That way, you know right where to go for need-dinner-now crispy cauliflower rice and where to flip for a more leisurely project like butternut-cannellini gratin. While the dishes are all vegetarian, it's comforting to know that "modern" cooking can still include desserts like cookie dough bars and panna cotta." - TASTING TABLE "Whether you've been vegetarian for years or are new to the lifestyle, this stylish cookbook is the perfect modern guide to meat-free dining. With a sumptuous collection of over 150 recipes, you'll be cooking veggie-packed meals on weeknights in no time. Author Anna Jones was one of the originals in Jamie Oliver's apprentice kitchen, Fifteen (also dubbed the new Nigella Lawson by The Sunday Times ), and eventually became his food stylist. Since going vegetarian at 25, she's developed a tasty repertoire and, thankfully, compiled them all in this handy cookbook. Jones makes eating healthy easy." - MyDomaine.com "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." - TRACEY TRUDEAU, Powell's Books
Dewey Edition23
TitleLeadingA
Dewey Decimal641.5636
Table Of Contenta modern way to cook 8 in the time it takes to set the table 22 ready in twenty 54 on the table in half an hour 102 forty-minute feasts 148 investment cooking 224 super-fast breakfasts 278 quick desserts and sweet treats 304
SynopsisFrom the author of the brilliant A Modern Way to Eat , who was dubbed "the new Nigella Lawson" by The Times , comes this beautiful collection of 150+ delicious and inspiring weeknight vegetarian recipes. Eating healthy isn't always easy when you're coming home late at night and tired. In this genius new collection of vegetarian recipes, author Anna Jones tackles this common problem, making nourishing vegetable-centered food realistic on any day of the week. The chapters are broken down by time, with recipes that can be prepared in under 15, 20, 30, and 40 minutes, so no matter how busy you are, you can get dinner on the table, whether it be smoky pepper and white bean quesadilla, butternut squash and sweet leek hash, or chickpea pasta with simple tomato sauce. With evocative and encouraging writing, A Modern Way to Cook is a truly practical and inspiring recipe collection for anyone wanting to make meals with tons of flavor and little fuss.
LC Classification NumberTX801.J658 2016
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