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. Many more of us are interested in eating healthier food on a regular basis but sometimes, when we re home late, tired after work, and don t have time to buy lots of ingredients, it can just seem too complicated. In this brilliant new collection of recipes, Anna Jones makes clean, nourishing, vegetable-centred food realistic on any night of the week. Chapters will be broken down by time (recipes for under 15, 20, 30 or 40 minutes) and also by planning a little ahead (quick healthy breakfasts, dishes you can make and re-use throughout the week). Anna s new book will be a truly practical and inspiring collection for anyone who wants to put dinner on the table quickly, without fuss, trips to specialist shops or too much washing up, but still eat food that tastes incredible and is doing you good."
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- Author : Anna Jones
- Publisher : HarperCollins UK
- Release Date : 2015-07-16
- Genre : Cooking
- Pages : 352
- ISBN : 9780008124519
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.
"Originally published in slightly different form of hardcover in Great Britain by Fourth Estate, an imprint of HarperCollinsPublishers, London, in 2014."--Title page verso.
- Author : Anna Jones
- Publisher : Fourth Estate
- Release Date : 2019-06-17
- Genre : Cookbooks
- Pages : 400
- ISBN : 0008311870
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.
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.
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.
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
Quick, sustainable, and stylish meals from the culinary superstar and 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 are limitless: Persian Noodle Soup; Carrot & Sesame Pancakes; Crispy Butter Beans with Kale, Lemon & Parmesan; 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. 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!
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.
Veronica Lavenia presents more than 100 natural healthy recipes that embody the beauty and goodness of simple sustainable food made with unrefined ingredients with a true Italian twist. With a world increasingly awakening to the viability of sustainability, natural cuisine is no longer the 'snob alternative' but an ever-expanding new era in food. True Italian modern cuisine has always favoured natural, simple cuisine - rich in fruits and vegetables in season. You wont find anything 'processed' in this book. A Modern Italian Table explores new culinary possibilities and alternatives by bringing together ingredients that are affordable and readily available.
A young food writer's witty and irresistible celebration of her mom's "Indian-ish" cooking--with accessible and innovative Indian-American recipes
Modern recipes for every occasion, from romantic meals for two to dinners with friends or lunch with the in-laws, presented in a beautiful book that makes the ideal wedding registry gift. Starting out on married life means enjoying time together at home, cooking good food for yourselves, and entertaining loved ones, whether it’s friends or your recently extended family. The idea of eating and entertaining together in your new life can be a little daunting, no matter how much cooking you have done in the past. Here is the ultimate helping hand in the form of a carefully selected collection of essential recipes. Quick and healthy breakfasts, deliciously indulgent brunch ideas for lazy weekend lie-ins, nutritious lunches that can be whipped up and packed to take to work, easy midweek meals to maximize quality time together with that box set, plus smart ideas for effortless entertaining. From colorful smoothie bowls to spicy baked eggs; quick-fix Asian noodle bowls to sheet-pan saviors; indulgent freshly-baked pizza to light grain-based salads; impressive Sunday roasts to 5-minute pastas—all the recipes you will ever need are here. Whatever you want to cook and share, this go-to source of inspiration will make eating together a pleasure time and time again and it will find a place on the kitchen bookshelf for years to come and perhaps even become a family heirloom!
EATER’S COOKBOOK OF THE YEAR 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!)
For food that's as beautiful as any photograph - and tastes every bit as good as it looks. 'A great book, full of unsurprisingly wonderful photographs... even the most lumbering home cooks can create beautiful dishes' The Sunday Times Magazine 'This ravishing book is a tribute to the passion, flair and creativity with which Frankie transforms my piles of recipes, bringing their 3D tapestry to life so brilliantly and palpably in my books. Revealing her tricks and tips, with delicious, achievable recipes, her book is as beautifully written as it is to behold' Michel Roux, O.B.E. It's true that 'we eat with our eyes'. This beautiful, clever book provides a fantastic toolkit straight from the world of professional food styling, and it promises to change the way you cook for ever. The recipes in The New Art of Cooking include all the little preparation, cooking and serving details that make a difference to the end result: without even trying you'll pick up tips that can be applied to the rest of your repertoire. Recipes include beetroot soup with cream clouds; sticky baked feta with radicchio cups; bittersweet salad with whipped goat's cheese; pork belly roast with shaken rhubarb; fancy puff-pastry fish pie; chocolate mousse with crushed praline; salted caramel wedding cake; and strawberries and cream ice lollies. From simple workday suppers to indulgent feasts for friends and family, this is an approach that will make your cooking look better than ever and taste wonderful too.
JAMES BEARD AWARD WINNER • PUBLISHERS WEEKLY BESTSELLER • GOOP COOKBOOK CLUB PICK • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New Yorker • Food52 • Library Journal A modern approach to mastering the art of cooking at home from the food editor at large at Bon Appétit, with more than 70 innately flexible recipes. The indispensable recipes and streamlined cooking techniques in Where Cooking Begins are an open invitation to dive into Carla Lalli Music’s laid-back cooking style. The food editor at large at Bon Appétit, her intuitive recipes are inspired by the meals she makes at home for her family and friends and the joy she takes in feeding them. Here, too, is her guide to the six essential cooking methods that will show you how to make everything without over-complicating anything—and every recipe includes suggestions for swaps and substitutions, so you’ll never feel stuck or stymied. Where Cooking Begins is also the first recent cookbook to connect the way we shop to the way we cook. Music’s modern approach—pick up your fresh ingredients a few times a week, and fill your pantry with staples bought online—will make you want to click on a burner and slide out a cutting board the minute you get home. The no-fail techniques, textured recipes, and strategies in Where Cooking Begins will make you a great cook. Praise for Where Cooking Begins “An ideal tool kit to transform a timid cook into an adventurous and confident improviser.”—Helen Rosner, The New Yorker “[Carla Lalli Music] is like everyone’s favorite aunt, the one who shows up and makes surprising things happen. Her superpower is that she believes in you as a cook. . . . Where Cooking Begins is her 250-page argument that you should believe in yourself, too.”—Julia Moskin, The New York Times “Carla Lalli Music knows how to help with ingredients, strategy and technique, but most important of all, she understands how to help you become confident as a cook.”—Nigella
"This innovative cookbook from America's most trusted test kitchen is your new answer to the question, "what's for dinner?" Open to any page for everything you need to cook a complete meal that your family will love, including step-by-step photos for every recipe. Dinner Illustrated is a modern approach to weeknight meals, with a revolutionary layout that makes it easy to open to any page and jump right into making one of our simple, globally inspired dinners. Each recipe appears as a fully illustrated roadmap to producing fantastic, fresh meals (salad and sides included) in an hour or less. No advance prep required; just gather your ingredients, pick up your knife, and follow along with the step-by-step photos until dinner is on the table. Side dishes are built right into the recipes. Along the way you'll pick up a helpful technique or two and learn about new ingredients to expand your culinary imagination. You'll become a faster cook, too, since we show you exactly when to prep each ingredient during the cooking process in order to get the work done efficiently (and without burning anything). And a simple approach doesn't mean simple flavors; there are options for all tastes and diets, including recipes like Parmesan Chicken with Warm Arugula, Radicchio, and Fennel Salad; Grilled Cumin-Rubbed Flank Steak with Mexican Street Corn; Stir-Fried Eggplant with Garlic-Basil Sauce and Rice; Cod in Saffron Broth with Chorizo and Potatoes; and Orecchiette with Broccoli Rabe and White Beans. Nutritional information for every meal is included as well, so you can choose the recipes that best fit your diet and the health needs of your family on a particular night"--