The Modern Cook’s Year
By Anna Jones
Cannot be bothered to cook?
In need of some inspiration?
Bored by the limitations of your cooking skills?
The Modern Cook's Year is aimed at showcasing the usage of seasonal produce throughout the year and how to make the most out of seemingly simple ingredients.
The variations seem sheer endless and the mere names of some dishes, e.g. Sri Lankan squash dhal, beetroot tops tart, tarragon-blistered tomatoes with green oil and chocolate and blood orange freezer cake, evoke a Pavlovian reaction.
The emphasis is on the ease of preparation and depths of flavours, dedicating equal amounts of attention to the three main meals of the day aiming at reducing the impact of artificial flavour enhances, e.g. sugar, salt, et cetera.
A casual and honest go-to vegetarian reference book that will lift your cooking game no matter if you are short on time, with recipes giving an indication of time it will take penned by Anna Jones, a foodie who was schooled by Jamie Oliver, the likes of Henry and Tom Herbert (The Fabulous Baker Brothers) and Stevie Parle and Antonio Carluccio,
While the dishes depicted in the book evoke the impression that preparing them is unattainable, trying the recipes, which are calibrated at the nexus of wholesomeness and deliciousness, showed that the proof is in the pudding and that by following the guides, they are easy to prepare and based on easy to acquire ingredients.
Perfect for when you have to quickly whip up something nourishing after a long day of work when you are tempted to order in. The innovative techniques that are explained in detail might even teach you a trick or two.
Flexible, simple, down-to-earth and nutritious input that takes out the guesswork and will create a sound foundation for using affordable ingredient for the preparation Instagram worthy creations.
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