The Modern Cook's Year

More than 250 Vibrant Vegetarian Recipes to See You Through the Seasons

Nonfiction, Food & Drink, Entertaining, Holiday, Vegetables & Salads, Vegetarian
Cover of the book The Modern Cook's Year by Anna Jones, ABRAMS
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Author: Anna Jones ISBN: 9781683355847
Publisher: ABRAMS Publication: March 26, 2019
Imprint: Abrams Language: English
Author: Anna Jones
ISBN: 9781683355847
Publisher: ABRAMS
Publication: March 26, 2019
Imprint: Abrams
Language: English

*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. 
 

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

*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. 
 

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