A Modern Way to Cook: Over 150 quick, smart and flavour-packed recipes for every day

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She states, “I want standout, delicious food that leaves me feeling energized, light, bright, and satisfied. Over the last couple of years, eating a plant-based diet has moved from the domain of brightly painted vegetarian cafés to proud center stage. 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.

Plus Jones did a lot of the work for this, her second book, while visiting her sister who lives in California. And my husband is light-years from being a vegetarian, so he will provide a perfect test subject for the recipes of this book. I wish I could say this recipe worked and it was great, like all the other things I’ve tried in this book so far this month. 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.Divided into six seasons, Anna Jones’s long-awaited new cook book contains over 200 delicious vegetarian recipes interspersed with tips on everything from seasonal music playlists to flowers to look out for in each month of the year. I made the overnight oats which I usually find boring, but with the raspberry and peach puree, it was yummy. 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. I would have given this book 5 stars except for two significant drawbacks: first, the book is organized by how long recipes take to cook which is a great idea except I found the timing was way off. Because the recipes are vegetable-based, I've eaten more veges by using these recipes - always a good thing.

When I recounted the experience to Kirstin, she reminded me of the chocolate cake they made last year out of the first cookbook and that didn’t work either.I love the book with the recipes that are full of "normal" ingredients, specially if they have the pictures of (almost) all the dishes in the end. It makes vegetarian seem like a new idea; very little that has been done before and nothing re-hashed. 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. 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. Practical" and "inspiring" are words used on this product page and I can't think of any more appropriate, and I eagerly shout, "I second the motion!