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

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

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

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Dubbed the “Queen of Greens” by The Guardian, she is widely recognized as being the voice of modern vegetarian cooking. Kirstin: High-rotation bookshelf Maureen: I’ll keep this one for now, but it won’t be on the high-rotation bookshelf. 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. But if I was going to cook on a weekday, I knew that I’m only going to put an hour into this, so I would look in those sections.

I very much appreciated the suggestion in the introduction that said, “If coconut sugar is a bridge too far then soft brown sugar will work too. If that were not enough, there are also how-to sections on making nut or seed milks, cooking and freezing beans, making paneer, and more. The boys agreed, saying that it was much better than they thought it would be (high praise, given their low expectations). But over the past weekend, we had a very hot day on Sunday, which begged for the “Too Hot Salad” to be made. 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.

From my experience working in homes, schools, and kitchens, with kids, adults, parents, and lunch ladies, I know for a fact that sitting down to a nourishing home-cooked meal every day can have a massive impact on our minds, bodies, and overall happiness.

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. It almost had me believing that I could actually be turning pasta every 30 seconds or so as it cooks, and at the same time be removing any tough stems from the kale and coarsely tearing the leaves.I love this book and this book, as well as her earlier book "A Modern Way to Eat" were my Ramadan cookbooks. You just know it’s going to take longer because it’s vegetarian, and there’s a lot of peeling and chopping and prep with vegetarian meals. It makes vegetarian seem like a new idea; very little that has been done before and nothing re-hashed. One of the recipes for beans and chard was pictured in a lovely tomato sauce but there were no tomatoes in the ingredients list!

A new collection of delicious, healthy, inspiring vegetarian recipes – that are so quick to make they’re achievable on any night of the week. I agree with the author when she says … “Right now, too many sweeping generalizations are being made in the world of food. The bread, which I had to cook individually, got better each time as I got more skilled at figuring out what was needed. We want to eat food that is a little lighter, healthier and easier on our pockets, without having to chop mountains of veg or slave over the stove for hours.when making the quantities were sometimes off and on occasion there are ingredients missing or instructions missing. Wilt the spinach in a frying pan with a little olive oil, then take off the heat, season well with sea salt and pepper, and grate over the zest of the lemon. I will say that you won't find everything you need in your cabinet, and you may even (I did) have to ask the checker at Kroger to send you in the right direction for a few ingredients.

  • Fruugo ID: 258392218-563234582
  • EAN: 764486781913
  • Sold by: Fruugo

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