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A Modern Way to Cook: 150+ Vegetarian Recipes for Quick, Flavor-Packed Meals [A Cookbook]

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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.”

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. 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. PRAISE FOR ANNA JONES This is a complete, all around manual for making interesting, original, delicious and nutritious vegetarian meals every day of the year. Highly Recommended. Anna Jones is called the new Nigella. I don't know. I think there is a hearty dose of Jamie Oliver thrown in. She is a chef so there is a chefiness to some of the recipes. Like a lot of steps. The cookbook is organized by the amount of time it takes one to prepare the dishes. Therefore, even though some recipes have a lot steps, you get an idea of how much time all of that is going to take you. 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.

The kind of cook who makes you want to eat vegetarian food even if you aren't vegetarian ... Anna's skill is that she manages to make veggie food simple and super desirable, so even if you're a staunch meat-eater, you won't feel like you're missing out' Grazia 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.’ 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

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: 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. Meanwhile, remove any tough stalks from the kale and shred the leaves. Once the pasta has had 6 minutes, add the shredded kale and continue to cook for a further 2 minutes. 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.”A SIMPLY BRILLIANT BOOK – MODERN, CLEVER, BEAUTIFUL AND FULL OF DELICIOUS RECIPES. GO ANNA!’ – JAMIE OLIVER 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. I really like this one a lot! Everything's organized by the amount of time it takes to make, starting with 15 minutes (I can handle that!), and ending with 40-45 minutes, which I definitely like. Yay for knowing up front how long something should take to cook! Yay for having things in here that you can cook that fast!

I’ve made several wonderful tasting recipes from this author last book titled, “A Modern Way to Eat,” I was thrilled to see she had another book out. I also like the philosophy in which this author views food and health. She states, “I want standout, delicious food that leaves me feeling energized, light, bright, and satisfied. It’s this intersection between wellness and deliciousness that I strive for with every plat of food I make to eat. And with all the talk of health and wellness in the food industry, I think this sweet spot is becoming ever more important. Wellness doesn’t come at the expense of deliciousness.” 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 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. 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.

A Modern Way to Eat: Over 200 Satisfying, Everyday Vegetarian Recipes (That Will Make You Feel Amazing) Set the oven to 200C/400F/gas mark 6. Put the tomatoes on a large baking tray, and season. Scatter over the garlic cloves, thyme sprigs and bay leaves, then transfer to the oven and roast for 25 minutes, or until the tomato skins are lightly charred and split. I agree with the author when she says … “Right now, too many sweeping generalizations are being made in the world of food. Foods like bread are being vilified, and chefs and nutritionists are making blanket statements about how certain staple, cheap, and useful nutritious foods are unduly bad for our bodies. I think this is damaging, as it, means our psychology around these foods changes. We attach guild and a “forbidden” label to food, increasing our anxiety around it and causing us to crave it even more.” (So true!) On to the two tomato sauces – one thrown together in 10 minutes, the other made with toasted tomatoes for a sweet, almost creamy bed for toppings.

More and more people are looking to include vegetarian recipes in their life beyond a mushroom risotto or yet another red onion and goat’s cheese tart. 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 allvegetarian, it’s comforting to know that “modern” cooking can still include desserts likecookie doughbars and panna cotta.” But also the flavor combinations totally work for me and these aren't the same bunch of recipes I see in every other vegetarian cookbook--there are a lot of things I'd never thought of before, like using white beans as a quesadilla filling with roasted red peppers and Manchego cheese, or savory beet pancakes with goat cheese and olives. I really want to eat just about everything in this book, and not only that, but I actually feel inspired to make them for myself! Anna Jones is the kind of cook who makes you want to eat vegetarian food even if you aren’t vegetarian…Anna’s skill is that she manages to make veggie food simple and super desirable, so even if you’re a staunch meat-eater, you won’t feel like you’re missing out. ’

Summary

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.

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