Anna Jones' new cookbook, A Modern Way to Cook, is even more wonderful than her last book, A Modern Way to Eat. A Modern Way to Cook is arranged by how long the recipes take to complete, and they range from 15-minute to 40-minute meals. While this is a book full of quick recipes, it is no Rachael Ray or Sandra Lee-type of book. The recipes are sophisticated and original, and they all rely on whole fresh food. Everything is also vegetarian. All of the food here looks so much more complex and tasty than you would expect from such quick recipes. Almost everything sounds incredibly delicious here: Kale, tomato, and lemon magic one-pot spaghetti; Spiced pea and paneer flatbreads; Plantain, avocado, and black bean bowl; Sweet potato, lime, and peanut soup; Cashew, kale, and lime nachos; Sesame, pistachio, and preserved lemon crispy rice; Carrot and chickpea pancakes with lemon-spiked dressing; Butternut and canellini gratin; Crispy chickpea and harissa burgers; Tahini-drizzled superfruit; Avocado fritters. Need I say more? As with A Modern Way to Eat, my favorite part of the book are the mix-and-match recipes, like at-your-desk salads (you start with a "hearty base," add veggies, leaves, crunch, flavor, and dressing, which you pick from various lists) and goodness bowls (heartiness--grain, bean or legume, seasonal veggies, flavor booster, dressing, herbs, texture), and spreads like "10 favorite suppers from 10 favorite vegetables," "10 simple baked potatoes," "5 one-pan dinners," and ideas for various kinds of morning smoothies or overnight oats. This is a brilliant, useful, and original cookbook that makes my mouth water.
(I received this book from Blogging for Books in exchange for an honest review.)
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