A Modern Way to Cook

PUBLISHERS WEEKLY JUN 20, 2016

In this follow-up to A Modern Way to Eat, London-based food writer and stylist Jones shows today's cooks how to "be smarter in the kitchen" by making vegetables the focus of each meal. Espousing a belief in the transformative power of food, Jones offers an uncomplicated "realistic plan for eating long-term" based on readily available natural ingredients "straight up everyday food." Recipes are organized by the time required for preparation, from 10- or 15-minute dishes ready in the time it takes to set the table to 20-, 30-, and 40-minute feasts. Recipes for freezer-friendly batch or "investment cooking," speedy breakfasts, and quick desserts and sweet treats help home cooks make the most of their time preparing well-balanced, fuss-free meals. A quick one-pot, lemony spaghetti dish includes kale and tomato; zucchini noodles are dressed with pistachio, herbs, honey, and ricotta; a smoky spiced corn chowder is topped with maple-toasted coconut. A dozen useful charts show how to build varieties of omelets, grain-based bowls, stir-fries, baked potatoes, salads, dressings, burritos, and more. Colorful photos display rustic, unadorned dishes. Cooking directions are friendly, though wordy, and Jones cheers cooks on to practice the art of "quick, calm cooking" that balances "wellness and deliciousness" on every plate.