For anyone familiar with Anna Jones’ previous books A Modern Way to Cook and A Modern Way to Eat, it will be no surprise that her new book is full of bright, bold, vegetable-centered recipes. Arranged seasonally (“Start of the Year,” “Herald of Spring,” “First Warm Days”), the book is a celebration of eating produce at the height of its freshness and flavor.
The recipes are simple and offer inventive, vibrant flavor combinations to help enliven the vegetarian plate: pumpkin and red lentil kofte with smoky tomato sauce; roasted radishes with sorrel, crispy lentils, and buttermilk dressing; crushed new potatoes, broccoli, and blood orange cream; early summer gooseberry, elderflower, and almond sponge cake. The recipes are interspersed with helpful tips on everything from making flavored spirits and brewing your own kombucha to cooking with edible flowers throughout the year. For anyone who needs convincing that seasonal, vegetable-focused cooking can be both approachable and exciting, this is just the book.
Hardcover. Color photographs throughout.