Jones - A modern way to cook: 150+ Vegetarian Recipes for Quick, Flavor-Packed Meals

Acknowledgments

This book, in keeping with its theme, came together in quite a short time. This was made more joyful and much less stressful by the amazing group of people I feel lucky enough to call my family and friends.

Firstly to John Ideas Man Dale, your belief in me is unwavering, and your constant, gentle support is all I could ever wish for. You know how much of this belongs to you. I cant wait to marry you on the island and for our next adventure.

To Mom and Dad, the kindness, love, and support you continue to send my way leaves me lost for words. The freedom and belief youve afforded and instilled in me have meant I have been free to follow my own path, and to me that is the greatest gift you could have given. You are truly my two favorite people.

To Laura, my sister, I look to you for everything, and always have; thank you for striving to be the best you can be in every way, and in doing so, bringing me along with you. Thank you too for so generously sharing all your food discoveries and ideas, many of which fill the pages of this book.

To Owen, my brother, the youngest but also somehow the wisest in our family; you are a true individual, a kind soul, a trailblazer. You are led by whats right, and if more people in the world were like you, wed be a lot better off. I am really proud of you.

To Emily, your help making this book what it is went above and beyondhelping me out when inspiration was lacking and keeping me going when the task seemed insurmountable. You are a truly incredible, generous, and brilliantly creative soul. This book would not have been written without you. Thank you.

To Louise Haines, I am humbled by your belief in me and my cooking. Thank you for caring so much about every detail of this book. Working with you in your brilliant organic way is a joy, and I feel very lucky to be published by you and 4th Estate.

To Georgia Mason, the most wonderful editor, in the shortest of timescales you have held this book together as if it were your own, which in part it undoubtedly is. I am so grateful for every single thing you have done to make me as proud of this book as I am.

Thank you, too, to Annie Lee for your close eye, and to Morwenna Loughman for all your help.

To Matt Russell, you have made this book come alive. Again under tight timelines you put everything into this, at the same time as leaving your ego at the door; its a rare and generous skill. I think your photographs are just brilliant. Thank you. To Ollie, Matts assistant, thank you for your island charm; the shoots were so much better for your presence.

To Sandra, who designed this book with such grace, thank you; you have worked stupidly hard to make this the book it is. I am in awe of your dedication and creativity. I cant tell you how much it means to know you care as much as I do. Thank you.

To Michelle Kane, thank you in advance for the amazing things I know you have up your sleeve. Thanks, too, to all the papers, magazines, and blogs that allowed me to grace their pages, especially Allan Jenkins and the team at OFM.

To Jess, thank you for everything, for taking it all so brilliantly in your stride; you are a rare combination of shining creativity and amazing pragmatism. I feel very lucky to have you around.

To Alex Gray, thanks for all your hard work in the kitchen, your amazing lunches; you are a true gentleman.

To amazing friends who helped test the recipes in this book, you are incredible; thank you. Your notes, comments, and feedback give me such confidence in the recipes in this book and I am so grateful for every single meal you cooked. Krys Gaffney, Ceri Tallett, James Bannochie and Emma Ballinger, James Gold, Angelique Mercier, Jon and Laura Plane, Anna and Ellen Fermie, Olenka Lawrenson, Emily Taylor, Bryony Walker, Sian Dale, Sian Tallett, Danny McCubbin, Anja Forrest Dunk, Mimi Beaven, Mersedeh Prewer, Lizzie Winn, Priya Thakar, Eileen Power, Ella Power, Alice Power, Philippa Spence, Christina Mackenzie, Alex Grimes, Carys Williams, Nick and Anna Probert, Kris Hallenga, Luke Shaller.

Some amazing friends have helped this book on its way. To Ceri Tallett, the best in the business, thank you for your eye, your words, and your generosity, which is actually endless. Now its your turn. I want a Tallett on my bookshelf. To Liz, you have skills I wish I had, thanks for sharing them with me and keeping me on track. You are gold. To Crystal, my cousin, an all-in-one Anna Jones PR machine. You are unstoppable, thanks for all your help.

To Brickett Davda, The Conran Shop, David Mellor, and Labour and Wait, thank you all for trusting me with your insanely beautiful things. I pretended they were mine for a few weeks; it was hard to give them back. You are all incredibly generous.

To all my friends who for the last six months havent heard a peep out of me; this book is the reason why. I love you all and look forward to a summer filled with your faces.

And lastly but most importantly, every single person who bought a copy of A Modern Way to Eat; to each person who cooked a recipe, to everyone who looked at my blog. You all inspire me every day. I love reading your e-mails and seeing the pictures of things you have made. It still blows me away every time. I am so thankful that we are all on this journey together. You are all amazing.

About the Author

Anna Jones is a cook, food writer, and stylist. She worked for many years as part of Jamie Olivers food teamstyling, writing, and working behind the scenes on books, TV shows, and food campaignsand went on to work with some of the UKs biggest food brands and best-known chefs. She is the author of A Modern Way to Eat, widely acclaimed as a book of the year. A Modern Way to Cook is her second book. She lives, writes, and cooks in Hackney, East London.

Index

a

aai powder:

almonds:

amaranth:

apples:

apricots:

asparagus:

avocados:

b

bananas:

barley:

bars:

beans:

soaking,

See also

bean sprouts:

beets:

berries:

See also individual berries

bok choy:

Brazil nuts:

bread:

See also

broccoli and broccolini:

brownies:

buckwheat:

burgers:

burritos:

butternut squash:

c

cacao:

cakes:

carrots:

cashews:

cauliflower:

celery root:

cereal:

chard:

cheddar cheese:

cheese. See individual cheeses

chia seeds:

chickpeas:

chili:

chocolate:

clementines:

coconut:

coconut cream:

coconut milk:

cookies:

corn:

cottage cheese:

crackers:

cucumbers:

d

dates:

desserts:

dips:

e

edamame:

eggplant:

elderflower cordial:

f

fennel:

feta cheese:

figs:

filo pastry:

flatbreads:

flaxseed:

French toast:

fritters:

fruit, dried:

See also individual fruits

fruit, fresh:

See also individual fruits

g

gnocchi:

goat cheese:

goji berries:

grains:

See also individual grains

granola:

grapes:

greens:

See also individual greens

Gruyre cheese:

h

halloumi cheese:

harissa:

hash browns:

hazelnuts:

herbs:

honey:

horseradish: