A distinctively designed comprehensive guide to vegetarian cooking from Anna Jones
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. Her recipes are influenced by her English roots and by international flavors, spanning from the Mediterranean to Sri Lanka, Japan, and beyond.
Attuned to the subtle transitions between seasons, Jones divides the year into six significant moments, suggesting elderflower-dressed fava beans with burrata for the dawn of spring, smoked eggplant flatbread for a warm summer evening, orzo with end-of-summer tomatoes and feta for the early fall, and velvety squash broth with miso and soba to warm you in the winter, among many others. The Modern Cook’s Year shares Jones’s uncanny knack for knowing exactly what you want to eat, at any particular moment.
ANNA JONES is a cook, writer, and food stylist. She has worked with several well-known chefs--Yotam Ottolenghi, Henry and Tom Herbert (The Fabulous Baker Brothers), Sophie Dahl, Stevie Parle--and has cooked for British royalty and American presidents. She also helped Jamie Oliver create and grow his global food empire, styling, writing, and working behind the scenes. Jones's work has appeared in the Telegraph, Observer Food Monthly, Guardian, Jamie, and Delicious magazines. She lives, writes, and cooks in Hackney, East London.