From the author of the brilliant A Modern Way to Eat, a new collection of delicious, healthy, inspiring vegetarian recipes - that are so quick to make they're achievable on any night of the week. 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. In this brilliant new collection of recipes, Anna Jones makes clean, nourishing, vegetable-centred food realistic on any night of the week. Chapters are broken down by time (recipes for under 15, 20, 30 or 40 minutes) and also by planning a little ahead (quick healthy breakfasts, dishes you can make and re-use throughout the week). Anna's new book is a truly practical and inspiring collection for anyone who wants to put dinner on the table quickly, without fuss, trips to specialist shops or too much washing up, but still eat food that tastes incredible and is doing you good.
The Modern Cook’s Year offers more than 250 vegetarian recipes for a year’s worth of delicious meals. Acclaimed English cookbook author Anna Jones puts vegetables at the center of the table, using simple yet inventive ingredients.
A modern vegetarian cookbook packed with quick, healthy and fresh recipes, that fits perfectly with how we want to eat now.
"This is a book where thought meets practical action meets deliciousness." –Yotam Ottolenghi, bestselling author and award-winning chef With her award-winning cookbooks, Anna Jones blazed the trail of modern and creative vegetable ...
Once the technique or formula is mastered, Anderson encourages inexperienced as well as veteran cooks to spread their culinary wings. For example, after learning to sear a steak
There's no longer such a thing as having "no time to cook" as DK comes to the rescue with this innovative recipe book. Recipes are broken down into simple visuals, making them as easy to understand as possible.
Laid back and built to share, these simple but sophisticated recipes are the kind you accidentally memorize and learn to live by.”—The Chalkboard “If you loved Salt, Fat, Acid, Heat, this is the next book for you.”—PureWow
Thanks also for props to Claire Brennan, Mary B Deevy, Kieran Brennan (who made the bowl here) and Gillian McConnell (who made the bowl here and here). And a very special thanks to Niamh Fitzsimons, prop manager and kitchen porter for ...
Published in 1830 in North America, this volume in the American Antiquarian Cookbook Collection stresses American cooking over European cuisine.
... Heat , by Samin Nosrat Season , by Nik Sharma Six Seasons , by Joshua McFadden Vegetable Kingdom , by Bryant Terry A Very Serious Cookbook , by Jeremiah Stone and Fabian von Hauske Where Cooking Begins , by Carla Lalli Music Zaitoun ...
Discusses traditional theories about food and whole foods cooking and showcases recipes for soups, grains, beans, vegetables, desserts, and natural home remedies.