From 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.
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.