All Categories
    Filters
    Preferences
    Search

    Modern Way to Eat: Over 200 Satisfying, Everyday Vegetarian Recipes

    £25.20
    £28.00
    Price-Match is available in-store for recommended titles in CCCU module handbooks
    ISBN: 9780007516704
    Products specifications
    Attribute nameAttribute value
    AuthorJONES ANNA
    Pub Date19/06/2014
    BindingHardback
    Pages400
    Publisher: HARPERCOLLINS PUBLISHERS
    Ship to
    *
    *
    Shipping Method
    Name
    Estimated Delivery
    Price
    No shipping options
    Availability: Available for despatch from the bookshop in 48 hours
    FOREWORD BY JAMIE OLIVER A modern vegetarian cookbook packed with quick, healthy and fresh recipes, that fits perfectly with how we want to eat now.

    FOREWORD BY JAMIE OLIVER 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. Anna Jones is a brilliant young cook and food writer, who worked with Jamie Oliver for many years. Her first cookbook is a totally modern take on vegetarian eating - recipes that are healthy, nourishing, truly tasty and satisfying, introducing new dishes that are simple to make.
    Based on how Anna 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. 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.