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

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Overall it feels as though it has been put together too quickly and the recipes simply aren't as dependable as they should be.

While the dishes are all vegetarian, it’s comforting to know that “modern” cooking can still include desserts like cookie dough bars and panna cotta.The boys agreed, saying that it was much better than they thought it would be (high praise, given their low expectations).

I look forward to trying the following recipes; Carrot and Chickpea Pancake with Lemon-Spiked Dressing, Zucchini Noodles with Pistachio, Green Herbs and Ricotta, Crispy Cauliflower Rice with Sticky Spiced Cashews, Sweet Roasted Zucchini with Crispy Chickpeas. Indeed it was too hot to cook in the kitchen, but perfect weather for a barbeque in the garden, which is what we did. Author Anna Jones was one of the originals in Jamie Oliver's apprentice kitchen, Fifteen (also dubbed the new Nigella Lawson by The Sunday Times), and eventually became his food stylist. Kirstin: I think it’s great that we both bought a julienne peeler to make courgette spaghetti following her advice.

Another personal favorite is the way she gives lists of suggestions of fillings in things like omelets and grain bowls; that way you can quickly and easily adapt to whatever you have in the house. It is obvious that visual appeal is very important to her: There is always a variety of color, size and shape. One of the recipes for beans and chard was pictured in a lovely tomato sauce but there were no tomatoes in the ingredients list!

Whether you’ve been vegetarian for years or are new to the lifestyle, this stylish cookbook is the perfect modern guide to meat-free dining. The other thing I absolutely love is her sections on different variations--like a formula for omelet fillings with a chart full of about 40 different ingredients and how you can combine them in different ways to change things up, or a similar chart for easy salads to pack and take to work with you for lunch, with 30 or so ingredients. You just know it’s going to take longer because it’s vegetarian, and there’s a lot of peeling and chopping and prep with vegetarian meals. Wilt the spinach in a frying pan with a little olive oil, then take off the heat, season well with sea salt and pepper, and grate over the zest of the lemon. This book is a beautiful hard back book filled with great information, outstanding looking recipes and lovely color pictures throughout.Great book as a source for everyday meals: There are whole chapters that provide recipes that can be completed in 20 minutes, 30 minutes, 40 minutes. Anna Jones has discovered exactly how, with imagination and good taste, to create exciting and delicious vegetarian recipes that fit the modern requirement of nourishment – not forgetting the economical side either. Since going vegetarian at 25, she's developed a tasty repertoire and, thankfully, compiled them all in this handy cookbook. I’ve been vegetarian for years, so little of this was unfamiliar to me, but this is an excellent collection of easy and tasty recipes.

This book is filled with vegetarian and vegan recipes and many of them are organized by how long it takes to cook. I’ve made several wonderful tasting recipes from this author last book titled, “A Modern Way to Eat,” I was thrilled to see she had another book out. Pat out to form a thick rösti and cook over high heat for a couple of minutes, then put into the oven and roast for 20 minutes. You can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice.I also liked that the author included a chard that tells the reader of other ingredients that can be substituted. 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. Plus Jones did a lot of the work for this, her second book, while visiting her sister who lives in California. With a sumptuous collection of over 150 recipes, you’ll be cooking veggie-packed meals on weeknights in no time.