A Modern Way to Cook

In this genius new collection of vegetarian recipes, author Anna Jones tackles this common problem, making nourishing vegetable-centered food realistic on any day of the week.

Author: Anna Jones

Publisher: Ten Speed Press

ISBN: 0399578439

Category: Cooking

Page: 352

View: 575

From the author of the brilliant A Modern Way to Eat, who was dubbed "the new Nigella Lawson" by The Times, comes this beautiful collection of 150+ delicious and inspiring weeknight vegetarian recipes. EATING HEALTHY ISN’T ALWAYS EASY when you’re coming home late at night and tired. In this genius new collection of vegetarian recipes, author Anna Jones tackles this common problem, making nourishing vegetable-centered food realistic on any day of the week. The chapters are broken down by time, with recipes that can be prepared in under 15, 20, 30, and 40 minutes, so no matter how busy you are, you can get dinner on the table, whether it be smoky pepper and white bean quesadilla, butternut squash and sweet leek hash, or chickpea pasta with simple tomato sauce. With evocative and encouraging writing, A Modern Way to Cook is a truly practical and inspiring recipe collection for anyone wanting to make meals with tons of flavor and little fuss. — New York Times Book Review, Holiday Cookbooks

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

From the author of the brilliant A Modern Way to Eat, a new collection of delicious, healthy, inspiring vegetarian recipes – that are so quick to make they’re achievable on any night of the week.

Author: Anna Jones

Publisher: HarperCollins UK

ISBN: 0008124515

Category: Cooking

Page: 352

View: 645

From the author of the brilliant A Modern Way to Eat, a new collection of delicious, healthy, inspiring vegetarian recipes – that are so quick to make they’re achievable on any night of the week.

A Modern Way to Eat

Based on how Anna likes to eat day to day--from a blueberry and amaranth porridge, to a quick autumn root panzanella, to a pistachio and squash galette--A Modern Way to Eat is a cookbook for how we want to eat now.

Author: Anna Jones

Publisher: Ten Speed Press

ISBN: 1607748045

Category: Cooking

Page: 352

View: 429

A beautifully photographed and modern vegetarian cookbook packed with more than 200 quick, healthy, and fresh recipes that explore the full breadth of vegetarian ingredients--grains, nuts, seeds, and seasonal vegetables--from Jamie Oliver's London-based food stylist and writer Anna Jones. How we want to eat is changing. More and more people cook without meat several nights a week and are constantly seeking to push the boundaries of their own vegetarian repertoire. At the same time, people want food that is a little lighter, healthier, and easier on our wallets, and that relies less on dairy and gluten. Based on how Anna likes to eat day to day--from a blueberry and amaranth porridge, to a quick autumn root panzanella, to a pistachio and squash galette--A Modern Way to Eat is a cookbook for how we want to eat now.

The Modern Cook s Year

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.

Author: Anna Jones

Publisher: Abrams

ISBN: 1683355849

Category: Cooking

Page: 480

View: 317

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.

A Modern Way to Eat Over 200 Satisfying Everyday Vegetarian Recipes that Will Make You Feel Amazing

A modern vegetarian cookbook packed with quick, healthy and fresh recipes, that fits perfectly with how we want to eat now.

Author: Anna Jones

Publisher: Fourth Estate

ISBN: 9780008311872

Category:

Page: 400

View: 554

'A simply brilliant book - modern, clever, beautiful and full of delicious recipes. Go Anna!' Jamie Oliver A modern vegetarian cookbook packed with quick, healthy and fresh recipes, that fits perfectly with how we want to eat now. How we want to eat is changing. More and more people want to cook without meat a couple of nights a week, or are looking for interesting ideas for dishes for their vegetarian friends (whilst pushing their own vegetarian repertoire beyond a red onion and goat's cheese tart or a mushroom risotto). At the same time we want to eat food that is a little lighter, a little healthier, a little easier on our pockets, but that won't have us chopping mountains of veg or slaving over the stove for hours. Anna Jones is a brilliant young cook and food writer, who worked with Jamie Oliver for many years. Her first cookbook is a totally modern take on vegetarian eating - recipes that are healthy, nourishing, truly tasty and satisfying, introducing new dishes that are simple to make. Based on how Anna likes to eat day to day, 'A Modern Way to Eat' covers everything from a blueberry and amaranth porridge to start the day to a quick autumn root panzanella or avocado, butterbean and miso salad for lunch; a tomato and coconut cassoulet, pistachio and squash galette, or mint, ricotta and courgette polpette for dinner. Packed with recipes that explore the full breadth of vegetarian ingredients - different grains, nuts, seeds and seasonal vegetables - and alternative approaches to cooking that avoid too much dairy or heavy carbs and gluten, this is a cookbook for how we want to eat now.

A Greener Way to Cook

"This is a book where thought meets practical action meets deliciousness: where what we eat is no longer about how to look after and delight ourselves but how to look after and protect our planet. It's a huge achievement.

Author: Anna Jones

Publisher: Knopf

ISBN: 0593320336

Category: Cooking

Page: 320

View: 388

Quick, sustainable, and stylish meals from the culinary superstar--Instagram darling, all around "Queen of the Greens" (Deborah Madison-meets-Melissa Clark)--who's poised to break out in the U.S. with a cookbook that perfectly reflects the way we want to cook and eat today. "This is a book where thought meets practical action meets deliciousness: where what we eat is no longer about how to look after and delight ourselves but how to look after and protect our planet. It's a huge achievement." --Yotam Ottolenghi Just as Ottolenghi says, Anna Jones--in her first book with Knopf--delivers all the goods: delectable recipes that are simple and quick to prepare and that keep sustainability at the center of every dish. And with Jones guiding the way, the variety and depths of flavors possible using just one pot or pan is limitless: Persian Noodle Soup; Korean Carrot and Sesame Pancakes; Crispy Butterbeans with Kale, Lemon, and Parmesan; Tahini Broccoli on Toast; Quick Squash Lasagna; Saag Aloo Shepard's Pie, to name just a few. With recipes for every occasion, from busy weeknight meals to weekend feasts to desserts that soothe the soul--these inventive, deeply satisfying dishes will become your new go-to kitchen staples. Whether preparing the recipes vegetarian or vegan, you will also find information to help you reduce waste, use leftovers, and make kitchens plastic free. Anna Jones has given us a splendid cookbook that is all good: for you, for your pocket, for the planet--and, of course, for your palate!

Culture a Modern Method

Order being restored Claudius told Sally she must apologize for her rudeness ,
which after a moment's hesitation she did ... been nicely put in its place , the cloth
brushed and folded , Mrs. Rodgers exclaimed : " Doctor ! can that monkey cook ?

Author: Elliott E. Furney

Publisher:

ISBN:

Category:

Page: 322

View: 607


A Modern Treatise on Practical Coarse Fish Angling

How to Catch Fish Henry Coxon ... Returning evening brings the fisher home ,
His wife and children joy to see him come . ... The best way to cook a big bream is
to split open the bones alongside the vertebra and fry in beef dripping in a ...

Author: Henry Coxon

Publisher:

ISBN:

Category: Fishing

Page: 60

View: 249


A modern Greek heroine by H Cresswell

Sister Clara therefore was not asked to cook . Sister Ann ... She neither liked nor
disliked cooking , she had risen above the worldly frailty of caring what she did .
... But , Sister Irene , there is a pudding to - day , and I don ' t know how to cook it .

Author: Henry Cresswell (novelist.)

Publisher:

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View: 100


A Simple Table

Amid the pressures and demands of modern life, A Simple Table will encourage us to stay grounded. Feed your body and soul with this stunning book and support and sustain the way you live and eat now.

Author: Chi-San Wan

Publisher: Hachette UK

ISBN: 1473632579

Category: Cooking

Page: 256

View: 900

Grounded in the belief that 'less is more', A Simple Table is about a shared love for a natural, balanced and sustainable way of living, good food and drink, and the simple measures we can take to have a healthier body and mind. Chi and Natali's easy recipes are brimming with beautiful flavours, full of fresh, whole foods that provide energy for the challenges of modern life. Gently guiding you towards ingredients that nourish your body, nothing is 'forbidden'; rather their focus is on uncomplicated food and on helping you to make simple, nutritionally-engaged switches to your store cupboard, so that you can eat healthy, natural food and live well. A Simple Table will inspire readers to cook with the seasons, embrace local produce and cook from scratch. Whether you are coming home late from work and need a quick yet wholesome supper, planning a weekend brunch with friends, or want to get your day off to the best possible start with a breakfast that will nourish and sustain you through your morning, there is something here for every occasion. In addition to the recipes, the book offers rituals that instil calm within a busy daily routine; from natural beauty and tips for sleeping, to gentle movement, meditation and daily gratitude. The authors present a refreshing modern approach to everyday living, and their aspirational message and calming tone cannot fail to inspire readers to bring the same balance to their own lives. Amid the pressures and demands of modern life, A Simple Table will encourage us to stay grounded. Feed your body and soul with this stunning book and support and sustain the way you live and eat now. 'I love these girls and their approach to food and life, I'd like to sit around their table everyday' Anna Jones, author of A Modern Way to Cook

How to Cook Everything Completely Revised Twentieth Anniversary Edition

Takes longer to cook than pearled barley and has a chewier texture, but also a
higher nutritional value. Part of the grass family; native to Australia, Africa, Asia,
and Central America. Has a ... A modern breed of an ancient variety of wheat.
Tan ...

Author: Mark Bittman

Publisher: Houghton Mifflin

ISBN: 1328545431

Category:

Page: 960

View: 801

The ultimate kitchen companion, completely updated and better than ever, now for the first time featuring color photos For twenty years, Mark Bittman's How to Cook Everything has been the definitive guide to simple home cooking. This new edition has been completely revised for today's cooks while retaining Bittman's trademark minimalist style--easy-to-follow recipes and variations, and tons of ideas and inspiration. Inside, you'll find hundreds of brand new features, recipes, and variations, like Slow-Simmered Beef Chili, My New Favorite Fried Chicken, and Eggs Poached in Tomato Sauce; plus old favorites from the previous editions, in many cases reimagined with new methods or flavors. Recipes and features are designed to give you unparalleled freedom and flexibility: for example, infinitely variable basic techniques (Grilling Vegetables, Roasting Seafood); innovative uses for homemade condiments; easy-to-make one-pot pastas; and visual guides to improvising soups, stir-fries, and more. Bittman has also updated all the information on ingredients, including whole grains and produce, alternative baking staples, and sustainable seafood. And, new for this edition, recipes are showcased throughout with color photos. By increasing the focus on usability, modernizing the recipes to become new favorites, and adding gorgeous photography, Mark Bittman has updated this classic cookbook to be more indispensable than ever.

The Art of Cooking

The Art of Cooking, unlike the culinary manuals of the time, is a true gastronomic lexicon, surprisingly like a modern cookbook in identifying the quantity and kinds of ingredients in each dish, the proper procedure for cooking them, and ...

Author: Maestro Martino of Como

Publisher: Univ of California Press

ISBN: 9780520928312

Category: Cooking

Page: 216

View: 434

Maestro Martino of Como has been called the first celebrity chef, and his extraordinary treatise on Renaissance cookery, The Art of Cooking, is the first known culinary guide to specify ingredients, cooking times and techniques, utensils, and amounts. This vibrant document is also essential to understanding the forms of conviviality developed in Central Italy during the Renaissance, as well as their sociopolitical implications. In addition to the original text, this first complete English translation of the work includes a historical essay by Luigi Ballerini and fifty modernized recipes by acclaimed Italian chef Stefania Barzini. The Art of Cooking, unlike the culinary manuals of the time, is a true gastronomic lexicon, surprisingly like a modern cookbook in identifying the quantity and kinds of ingredients in each dish, the proper procedure for cooking them, and the time required, as well as including many of the secrets of a culinary expert. In his lively introduction, Luigi Ballerini places Maestro Martino in the complicated context of his time and place and guides the reader through the complexities of Italian and papal politics. Stefania Barzini's modernized recipes that follow the text bring the tastes of the original dishes into line with modern tastes. Her knowledgeable explanations of how she has adapted the recipes to the contemporary palate are models of their kind and will inspire readers to recreate these classic dishes in their own kitchens. Jeremy Parzen's translation is the first to gather the entire corpus of Martino's legacy.

The Modern Physician and Family Doctor

ness acha A feelined its way into his complaint was imaginary , although dough
that has found its way into the he did not give ... and the fever and the fret of
fellow has a wife who doesn ' t know daily work will cause another form , how to
cook .

Author:

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View: 726


The Formation of a Modern Labor Force

of Oppeln inserted many more “help wanted” advertisements in Katolik than did
all of the mining and smelting establishments. To be sure, a ... Whoever wishes to
cook for himself has at his disposal a special kitchen and utensils . . . [continues ...

Author: Lawrence Schofer

Publisher: University of California Press

ISBN: 0520330250

Category: Political Science

Page: 232

View: 908

This title is part of UC Press's Voices Revived program, which commemorates University of California Press’s mission to seek out and cultivate the brightest minds and give them voice, reach, and impact. Drawing on a backlist dating to 1893, Voices Revived makes high-quality, peer-reviewed scholarship accessible once again using print-on-demand technology. This title was originally published in 1975.

Everyday Housekeeping

The chafing - dish of to - day is by no means a modern cooking utensil , as its
history can be traced to the days of Louis XIV . Before that time ... A very pleasant
and instructive way to entertain one ' s friends is by a chafing dish party or lunch .

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Classical Cooking The Modern Way

Whether used alone or with its companion volume, Classical Cooking the Modern Way: Recipes, this book is a cornerstone culinary reference that belongs in every kitchen.

Author: Philip Pauli

Publisher: John Wiley & Sons

ISBN: 0471291870

Category: Cooking

Page: 432

View: 410

Europe's most authoritative culinary reference comes to the New World A sound and comprehensive knowledge of cooking theory and technique is as essential to a great cook as a full complement of well-made kitchen tools. Based on the European culinary classic, Lehrbuch der Küche, Classical Cooking the Modern Way: Methods and Techniques provides a complete review of the most basic culinary principles and methods that recipes call for again and again. Whether used alone or with its companion volume, Classical Cooking the Modern Way: Recipes, this book is a cornerstone culinary reference that belongs in every kitchen. With everything needed to master the core repertoire of cooking methods, from grilling and broiling to braising, sautéing, and more, it explains in detail how to work with all of the main types of ingredientsincluding meat and poultry, fruits and vegetables, and pastas and grains. Contributions from 75 acclaimed European chefs offer a dynamic and informed perspective on classical cookinga fresh and contemporary look at the fundamentals with a dash of Continental flavor.

Japanese Farm Food

Japanese Farm Food is so much more than a cookbook. This book has soul. Every vegetable, every tool has a story. Who grew this eggplant? Who made this soy sauce? Nancy doesn't have to ask, "Where does my food come from?" She knows.

Author: Nancy Singleton Hachisu

Publisher: Andrews McMeel Publishing

ISBN: 1449418309

Category: Cooking

Page: 272

View: 976

Gourmand World Cookbook Awards 2012: USA Winner, Best Japanese Cuisine Book "Our life centers on the farm and the field. We eat what we grow." --Nancy Singleton Hachisu,Japanese Farm Food offers a unique window into life on a Japanese farm through the simple, clear-flavored recipes cooked from family crops and other local, organic products. The multitude of vibrant images by Kenji Miura of green fields, a traditional farmhouse, antique baskets, and ceramic bowls filled with beautiful, simple dishes are interwoven with Japanese indigo fabrics to convey an intimate, authentic portrait of life and food on a Japanese farm. With a focus on fresh and thoughtfully sourced ingredients, the recipes in Japanese Farm Food are perfect for fans of farmers' markets, and for home cooks looking for accessible Japanese dishes. Personal stories about family and farm life complete this incredible volume.American born and raised, Nancy Singleton Hachisu lives with her husband and teenage sons on a rural Japanese farm, where they prepare these 165 bright, seasonal dishes. The recipes are organized logically with the intention of reassuring you how easy it is to cook Japanese food. Not just a book about Japanese food, Japanese Farm Food is a book about love, life on the farm, and community. Covering everything from pickles and soups to noodles, rice, and dipping sauces, with a special emphasis on vegetables, Hachisu demystifies the rural Japanese kitchen, laying bare the essential ingredients, equipment, and techniques needed for Japanese home cooking."Nancy Hachisu is...intrepid. Outrageously creative. Intensely passionate. Committed. True and real. I urge you to cook from this book with abandon, but first read it like a memoir, chapter by chapter, and you will share in the story of a modern-day family, a totally unique and extraordinary one." --Patricia Wells"This book is both an intimate portrait of Nancy's life on the farm, and an important work that shows the universality of an authentic food culture." --Alice Waters"The modest title Japanese Farm Food turns out to be large, embracing and perhaps surprising. Unlike the farm-to-table life as we know it here, where precious farm foods are cooked with recipes, often with some elaboration, real farm food means eating the same thing day after day when it’s plentiful, putting it up for when it's not, and cooking it very, very simply because the farm demands so much more time in the field than in the kitchen. This beautiful, touching, and ultimately common sense book is about a life that's balanced between the idea that a life chooses you and that you in turn choose it and then live it wholeheartedly and largely. Thank you, Nancy, for sharing your rich, intentional and truly inspiring life." --Deborah Madison"Nancy Hachisu’s amazing depth of knowledge of Japanese food and culture shines through in every part of this book. You will feel as if you live next door to her...savoring and learning her down-to-earth approach to cooking and to loving food." --Hiroko Shimbo"Taking a peek into Nancy Hachisu's stunning Japanese Farm Food is like entering a magical world. It's a Japan that used to be, not the modern Japan defined by the busyness of Tokyo, but a more timeless place, a place whose rhythms are set by seasons and traditions and the work of the farm. Japanese Farm Food is so much more than a cookbook. This book has soul. Every vegetable, every tool has a story. Who grew this eggplant? Who made this soy sauce? Nancy doesn't have to ask, "Where does my food come from?" She knows. Here's a woman who grows and harvests her own rice, grain by grain. Not that she asks or expects us to do the same at all. What she does offer is a glimpse into her life in rural Japan, with its shoji screens and filtered light, and recipes from her farm kitchen that you can't wait to try." --Elise Bauer, SimplyRecipes.com"Japanese Farm Food is a lovely book about the culture, landscape, and food of Japan, a true insider's view of the Japanese kitchen, from farm to table, by a passionate and talented writer." --Michael Ruhlman

Dwell

The Griddler is flexible enough to cook your way , smart enough to take grease
off the menu , and talented enough to ... to see an issue or , better yet , a monthly
section devoted to practical and inexpensive ways to bring modern sensibilities ...

Author:

Publisher:

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Category: Architecture, Domestic

Page:

View: 504


Indian Ish

A young food writer's witty and irresistible celebration of her mom's "Indian-ish" cooking--with accessible and innovative Indian-American recipes

Author: Priya Krishna

Publisher: Houghton Mifflin

ISBN: 1328482472

Category: Cooking

Page: 256

View: 653

A young food writer's witty and irresistible celebration of her mom's "Indian-ish" cooking--with accessible and innovative Indian-American recipes

Solo

Drawn from her childhood, her years spent cooking around the world, and her extensive travels, these are globally inspired dishes from Lo’s own repertoire that cater to the home table.

Author: Anita Lo

Publisher: Knopf

ISBN: 0451493613

Category: Cooking

Page: 256

View: 312

From the Michelin-starred chef and Iron Chef America and Top Chef Masters contestant—a hilarious, self-deprecating, gorgeous new cookbook—the ultimate guide to cooking for one. With four-color illustrations by Julia Rothman throughout. The life of a chef can be a lonely one, with odd hours and late-night meals. But as a result, Anita Lo believes that cooking and dining for one can, and should, be blissful and empowering. In Solo, she gives us a guide to self-love through the best means possible—delicious food—in 101 accessible, contemporary, and sophisticated recipes that serve one. Drawn from her childhood, her years spent cooking around the world, and her extensive travels, these are globally inspired dishes from Lo’s own repertoire that cater to the home table. Think Steamed Seabass with Shiitakes; Smoky Eggplant and Scallion Frittata; Duck Bolognese; Chicken Pho; Slow Cooker Shortrib with Caramelized Endive; Broccoli Stem Slaw; Chicken Tagine with Couscous; and Peanut Butter Chocolate Pie—even a New England clambake for one. (Pssst! Want to share? Don’t worry, these recipes are easily multiplied!)