The Modern Cook’s Year

‘THE NEW NIGELLA IS UNQUESTIONABLY ANNA JONES.’ – THE SUNDAY TIMES

PUBLISHED IN THE UK ON OCTOBER 5TH 2017, AVAILABLE FOR PREORDER NOW

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.

The Modern Cook’s Year includes:

Start of the Year: Spelt with pickled pears and pink leaves and Chocolate and blood orange freezer cake; First Warm Days of Spring: Elderflower dressed broad beans and leaves with burrata and Chickpea farinata with slow cooked courgettes ; Herald of Spring: Spring chickpea soup with salted lemons and Rhubarb and rose geranium frozen yoghurt; Summer: Smoked aubergine flatbreads and Beetroot tops tart; Autumn: Orzo with tomatoes and feta and Honey, lemon and coriander seed cake; Winter: Velvet squash broth with miso and soba and Chocolate rye porridge with quick honey pears.

Guiding you through the year, from the coldest winter days to the long light summer evenings, The Modern Cook’s Year is set to become a contemporary classic.

PRAISE FOR ANNA JONES

‘Anna Jones is the kind of cook who makes you want to eat vegetarian food even if you aren’t vegetarian…Anna’s skill is that she manages to make veggie food simple and super desirable, so even if you’re a staunch meat-eater, you won’t feel like you’re missing out.’
Grazia

‘Jones’s appeal lies in the very tangible depths of flavour and wealth of texture at work in her dishes. So much so that their vegetarian nature passes you by, its simple, wonderful workable food that will undoubtedly make people happy…Anna Jones, you queen of greens, you’ve only gone and done it again.’
Guardian Cook

A modern way to cook

‘THE NEW NIGELLA IS UNQUESTIONABLY ANNA JONES.’ – THE SUNDAY TIMES

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 will be 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 will be 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.

PRAISE FOR A MODERN WAY TO COOK

‘Brilliant.’
Nigel Slater

‘Anna Jones is the kind of cook who makes you want to eat vegetarian food even if you aren’t vegetarian…Anna’s skill is that she manages to make veggie food simple and super desirable, so even if you’re a staunch meat-eater, you won’t feel like you’re missing out.’
Grazia

‘Jones’s appeal lies in the very tangible depths of flavour and wealth of texture at work in her dishes. So much so that their vegetarian nature passes you by, its simple, wonderful workable food that will undoubtedly make people happy…Anna Jones, you queen of greens, you’ve only gone and done it again.’
Guardian Cook

A modern way to eat

‘A SIMPLY BRILLIANT BOOK – MODERN, CLEVER, BEAUTIFUL AND FULL OF DELICIOUS RECIPES. GO ANNA!’ – JAMIE OLIVER

Packed full of delicious, healthy recipes that are quick and easy to make, A Modern Way To Eat is a totally modern take on vegetarian cooking. 

How we want to eat is changing. 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.

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.

A Modern Way To Eat has over 200 recipes that are as simple to make as they are nourishing, satisfying and truly tasty. Based on how Anna likes to cook and eat every day, it covers everything from quick breakfasts to celebratory dinners, using different grains, nuts, seeds and seasonal vegetables whilst avoiding the usual vegetarian reliance on dairy, heavy carbs and stodge.

PRAISE FOR A MODERN WAY TO EAT

‘A Modern Way to Eat is a gorgeous revelation of a book. Vegetarian food that feels exciting and vibrant, by an author who writes and cooks with authenticity and passion. I will be buying it for everyone.’
Sophie Dahl