I’ve been vegetarian, vegan, and now pescetarian for over a decade, but “A Modern Way to Cook” was my first introduction to the charismatic Anna Jones. Many of my favorite veg-friendly authors are from the UK (Rose Elliot, Meera Sodha, Madhur Jaffrey, Prashad, Ottolenghi, Mildred’s, Happy Pear in Ireland), and now Anna has joined the list.
In “A Modern Way To Cook” (followup to “A Modern Way To Eat”), Anna presents recipes in order of prep time, from 15 Minutes (spiced pea and paneer flatbreads, avocado, tahini and olive smash flatbreads, at-your-desk salads, green pea and coconut soup), “Ready in 20” (seeded halloumi and harissa bowl, smoky beans and sweet potato hash browns, crispy cauliflower rice with sticky spiced cashews, stir fries), 30 minutes (Persian pea and herb bakes with beet labneh, pan-roasted lime, feta and chile greens burrito, smoky corn chowder with maple-toasted coconut, baked potato variations), to lengthier, more involved recipes suitable for lazy weekends or special events. You’ll also find ideas for breakfasts (smoothies, pancakes, morning bowls, French toast), desserts, and pantry staples.
Many of the “recipes” are simply suggestions on how to customize simple dishes (add-ins for quick warm fruit, quick fruit ice cream, baked potato toppers, etc.).
This definitely falls into the “clean eating” camp, with many gluten-free recipes (including cauliflower rice, zucchini noodles, and alternative sweeteners. As a reviewer who primarily bakes in metric, I also appreciate that the North American release has preserved the original metric measurements; I’ve been burned once too often by shoddy conversions to US measurements and the original metric measurements being removed (one prime example is the MIldred’s cookbook; the original UK printing had both metric and US measurements, but when the US version was released, the liquids in several recipes had mysteriously changed in quantity in the US version!). It also feels a bit “trendy” (numerous all-in-one bowls, Paleo hacks, etc.), and some of the ingredients may be difficult to locate.
Overall. this an approachable cookbook with a lot of great staples that I will be making frequently (saffron apricots, salted almond butter chocolate bars, honey and orange ricotta baked figs, pistachio and raspberry brownies, honey and white miso eggplant, etc.).
I received this book from the Blogging for Books program in exchange for this review.