A Modern Way To Eat

A Modern Way to Eat is a vegetarian cookbook with over 200 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.

Based on how author Anna Jones likes to eat day to day, ‘A Modern Way to Eat' covers everything from a blueberry and amaranth porridge to start the day to a quick autumn root panzanella or avocado, butterbean and miso salad for lunch; a tomato and coconut cassoulet, pistachio and squash galette, or mint, ricotta and courgette polpette for dinner.

What We Love About It

Packed with recipes that explore the full breadth of vegetarian ingredients – different grains, nuts, seeds and seasonal vegetables – and alternative approaches to cooking that avoid too much dairy or heavy carbs and gluten, this is a cookbook for how we want to eat now.

Even if you're a die-hard carnivore, read what Jones has to say - her subtle, beautiful, delectable dishes might just bring you round.

Things to Know

Size: 400 pages, softcover

Published by: HarperCollins Publishers

Shipping: $13 Flat rate shipping, free shipping over $200

About the Author

Anna Jones is a cook, stylist and writer.

One grey, late-for-work day, she decided to quit her office job after reading an article about following your passion by which bit of the newspaper you read first.

Within days, she had a place on the training programme at Jamie Oliver’s Fifteen in London. After earning her stripes there, she went to chef at Le Caprice in London and also cooked in Spain and the Chianti fields of Tuscany. She then returned to the Jamie Oliver family to work as his food stylist, writer and food creative on books, TV shows and food campaigns. During that time, she cooked in all sorts of places, from East End school kitchens and Sydney beaches to American Indian reservations. She helped shape up the fattest town in America, led cooking classes at the TED talks and cooked for rock stars, royalty and the G20 at Downing Street.

Anna now works independently as a stylist and food writer in London. She believes that vegetables should be put at the centre of every table, and is devoted to helping people make a long-term commitment to eating well and feeling amazing. 

Anna writes regular columns for The Guardian Cook and The Pool. She lives, writes and cooks in Hackney, East London.