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A MODERN WAY TO EAT by ANNA JONES REVIEWED


A Modern Way to Eat
By Anna Jones
Published by 10 Speed Publishers
ISBN#978-1-60774-803-8
345 Pages

Back Cover: A beautifully photographed and modern vegetarian cookbook packed with quick, healthy, and fresh recipes that explore the full breadth of vegetarian ingredients--grains, nuts, seeds, and seasonal vegetables--from Jamie Oliver's London-based food stylist and writer Anna Jones.

How we want to eat is changing. More and more people cook without meat several nights a week and are constantly seeking to push the boundaries of their own vegetarian repertoire. At the same time, people want food that is a little lighter, healthier, and easier on our wallets, and that relies less on dairy and gluten. Based on how Anna likes to eat day to day--from a blueberry and amaranth porridge, to a quick autumn root panzanella, to a pistachio and squash galette--A Modern Way to Eat is a cookbook for how we want to eat now.

REVIEW: Anna Jones is a cook, food stylist and writer. She worked for Jamie Oliver for seven years as his food stylist, food creative on books, TV shows and food campaigns. She’s cooked in East End cooking school kitchen, on  Sydney beaches and American Indian reservations, helped the fattest town in America shape up and led cooking classes at TED.

People’s view of food is changing the author says, “We want our food to be delicious, healthy, local, fast, cheap, and good for the planet….This book shows you how to make easy meals that will impress and, more importantly, nourish your friends, quickly and simply.…want to eat more simple, seasoned, vegetable-led food…I believe that eating should be joyful, and as soon as rules, pressure and diets are linked to eating, we lose track of that joy…so there is a place for the odd, too-good-to pass- up chewy salted Carmel brownie alongside a clean bowl of grains and greens.”

“Textures are often forgotten in cooking, but they are the key to a good plate of food as flavor….The flavor that hits the taste buds and tells your brain that this is delicious and helps you feel satisfied.”

I like how this hard back book is layed out, her philosophy and how this author helps the reader think outside the box about vegetables and eating. She starts out with a two page spread on How I Put Recipes Together - this is great for those starting out or for those of you that want to change things up.

The recipes start with creative Breakfasts. I want to try; Banana, Blueberry, and Pecan Pancakes, Cherry Poppy Seed Waffles, and Blueberry Pie Oatmeal. SNACKS I’d like to try;  Speedy Sweet Potato Quesadillas, Maple Peanut California Wrap, Homemade Tortilla Chips and Salsa, Hummus (several different kinds with many different spices) and Spice Salt Caramel Popcorn.

There is a two page spread of different smoothie options that looked great. There are many beautiful full color pictures throughout this book. The ingredients to the recipes are found on the lower left hand side of the page. Some of the recipes had several many ingredients listed you can find at your local grocery store and others that only had a few ingredients listed to make the dish. The instructions are simple. Each had a serving size. The recipes also gave the measurements in cups and also the Metric systems units.

This book is set up to help the reader eat what is in season making the dishes fresh and wonderful. She has a two page spread on listing the different fruits and vegetables and when they are in season.I also liked the two page spread on Quick Sandwich ideas. She lists ten different categories and ways of making them. She has a section called BROTH, SOUP and STEW – She has One Soup recipe with one thousand variations. Brilliant.

The SATISFYING SALADS section looks great. Along with the GO TO PASTA Recipes.

The section I think my family would like and I'd start with is the one titled HEARTY DINNERS and FOOD to FEED A CROWD – I want to try the Mushroom Burger, Butternut Squash and Kale Tart, Ricotta, Thyme and Sweet Potato Bake, Cashew and Chestnut Sausages, Mushroom and Parsnip Rosti Pie, Artichoke and Fennel Seed Paella and Mac and Greens.

Again the author helps the reader think out of the box and try new things. I appreciated the section titled VEGGIE UNDERDOGS – (What to do with all the weird stuff.) She also talks about different flours, milling and foods that are naturally gluten free.

The last section is SWEET ENDINGS where she has wonderfully looking cookies, cakes, brownies and different teas and summer drinks.

This book is for people interested in eating less meat and more veggies in their week; for others who want to have more veggie-led meals and for those who are vegetarians looking for some ways to spice up their meals and learn how to be creative with fruit and veggies. I’m really looking forward to digging into this cook book! You will too!

Disclosure of Material Connection: I received a complimentary copy of this book from Blogging for books site. I was not required to write a positive review. The opinions I have expressed are my own. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255 “Guides Concerning the Use of Endorsements and Testimonials in Advertising”

Nora St Laurent
TBCN Where Book Fun Begins www.bookfun.org
The Book Club Network blog www.psalm516.blogspot.com
Book Fun Magazine www.bookfunmagazine.com

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