With absolutely no prior knowledge of Anna Jones, I waited with bated breath for my copy of “A Modern Way to Cook” to arrive in the mail. The tag line on the cover says “150+ vegetarian recipes for quick, flavor-packed meals.” Considering that I’m trying to make all my work lunches, it sounded very promising.
The organization of content is pretty smart. The recipes are grouped by how long it takes to make. The chapters are 15, 20, 30, and 40 minute recipes, then followed by “investment cooking” (mostly pantry staples), “super-fast breakfasts”, and “quick desserts and sweet treats.”
The overall look of the book is on the drool-worthy side. Most of the photos are overhead shots that are styled really well. (No harsh contrast photos here, thank god.)
There are recipes that I want to try:
- kale, tomato, and lemon magic one-pot spaghetti
- kale, sumac, and crispy rice salad
- zucchini noodles with pistachio, green herbs, and ricotta
- sweet roasted zucchini with crispy chickpeas
- spinach and lemon polpette
- lentils with roasted tomatoes and horseradish
- roasted coconut, lime, and tamarind curry
- honey rye bread
- lemon cannellini cake
Another feature of the book that I like are the pages of simplified/master recipes. These pages are:
- 10 favorite omelet fillings
- goodness bowls
- quick 20 minute stir-fries
- 10 favorite suppers from 10 favorite vegetables
- 10 simple baked potatoes
- 5 one-pan dinners
- quick flavor boosts
But the longer I mull over the book, the more I find that some recipes really do not inspire me. In the 10 minute section, Jones has a recipe for pour-over soup. I’m not saying that her recipe won’t be delicious. However, it’s not that different from other DIY instant soups that have already been kicking around the internet for awhile. Examples are:
So I am a little worried that in a few months, I won’t have any interest in this book beyond “coffee table material.”
For those people with allergies, take note that Jones uses a lot of nuts, black beans, chickpeas, and lentils for protein. She hardly uses tofu in this book.
At any rate, I hope I have the chance to carve out some time this weekend and make a couple of dishes. Then I can revisit my opinion with experience.
Disclaimer – I received this book from Blogging for Books for this review. I’m not getting paid for this post.