What you top your pizza with is a personal thing: I have suggested my favourites at the bottom in my ‘flavour map’ – the base, the cheese, the hero vegetable, the top note. But also the flavor combinations totally work for me and these aren't the same bunch of recipes I see in every other vegetarian cookbook--there are a lot of things I'd never thought of before, like using white beans as a quesadilla filling with roasted red peppers and Manchego cheese, or savory beet pancakes with goat cheese and olives. I really want to eat just about everything in this book, and not only that, but I actually feel inspired to make them for myself! Anna Jones’ previous cookbook, A Modern Way to Eat, is hands-down one of the biggest favorites of Powell’s buying team. We’ve been waiting with bated breath to dig in to cooking from her new book. I made the vegan and gluten free Pistachio and Raspberry Brownies. So ridiculously good I had to make a second batch a few days later…. Bottom Line: In like fashion to her first book (A Modern Way to Eat), Jones displays a masterful touch in blending flavors in her vegetarian recipes.”

Some words that kept coming to mind include casual, honest, easy, and enormous. In the beginning, the recipes are divided by the amount of time they take to prepare. The recipes are simple, they look delicious, and they are vegetarian. Every recipe is introduced with alternate ingredients listed so it is very easy to make the dishes using ingredients that you have on hand, or to tweak per dietary requirements. Included at the end of the book are lists of recipes are vegan and gluten free, and recipes that can become vegan or gluten free with slight tweaking. The authors’ recipes have easy to follow instructions. Most recipes have several ingredients listed that can be found in most grocery stores. Above most recipes the author talks about the dish you are about to make. I found this interesting. I also liked that the author included a chard that tells the reader of other ingredients that can be substituted. It allows the reader to be creative in making the recipe. On top of the tons of recipes, there are charts in the book that help provide countless options for making omelets, grain bowls, one pot meals, baked potato meals, one pot meals, salads, stir fry meals, breakfast smoothies, overnight oats and fruit desserts. Rather than separate recipes by course, Jones breaks the chapters into prep time. That way, you know right where to go for need-dinner-now crispy cauliflower rice and where to flip for a more leisurely project like butternut-cannellini gratin. While the dishes are allvegetarian, it’s comforting to know that “modern” cooking can still include desserts likecookie doughbars and panna cotta.”The other base is made in a completely different way. It uses ground almonds, cauliflower and oats, which are whizzed in a food processor then pressed flat into an unexpectedly delicious base. Obviously not a conventional pizza, but still very good to eat: the base crisps pleasingly and tastes toasty thanks to the oats and almonds. Set the oven to 200C/400F/gas mark 6. Put the tomatoes on a large baking tray, and season. Scatter over the garlic cloves, thyme sprigs and bay leaves, then transfer to the oven and roast for 25 minutes, or until the tomato skins are lightly charred and split. Anna Jones is called the new Nigella. I don't know. I think there is a hearty dose of Jamie Oliver thrown in. She is a chef so there is a chefiness to some of the recipes. Like a lot of steps. The cookbook is organized by the amount of time it takes one to prepare the dishes. Therefore, even though some recipes have a lot steps, you get an idea of how much time all of that is going to take you. More and more people are looking to include vegetarian recipes in their life beyond a mushroom risotto or yet another red onion and goat’s cheese tart. Put the flour, baking powder and water into the food processor with a good pinch of salt and 1 tbsp olive oil, then pulse until the dough comes together in a ball.

I read the book and I tried a recipe. Oh my. We are talking flavor, folks, and it isn't the kind of amazing flavor that fades once you start considering the harm you are doing to your body from the actual sugar, salt, and fat that often comes with those huge flavor sensations. No, this is intense flavor and it's the Good Jedi kind. This pasta is a complete revelation. The sauce is made from the pasta water and tomatoes and the pasta cooks all in one pan. No fuss, one pan and a killer bowl of pasta. Blitz the cauliflower in a food processor until it has a fine, rice-like texture. Put it into a mixing bowl, add the ground almonds, oats, oregano, salt and pepper, and mix with your hands. Make a well in the centre and add the eggs. Mix it all together, then use your hands to form the lot into a ball. It will be a little wetter and less firm than a traditional pizza dough. A Modern Way to Eat is a gorgeous revelation of a book. Vegetarian food that feels exciting and vibrant, by an author who writes and cooks with authenticity and passion. I will be buying it for everyone.’ Jones’s appeal lies in the very tangible depths of flavour and wealth of texture at work in her dishes. So much so that their vegetarian nature passes you by, its simple, wonderful workable food that will undoubtedly make people happy…Anna Jones, you queen of greens, you’ve only gone and done it again.’

WHERE TO BUY A MODERN WAY TO COOK IN THE UK

I am happy to report that Ms. Jones doesn't put pepper in everything, but I still say there's too much of it. I like her chatty attitude--it's encouraging. It almost had me believing that I could actually be turning pasta every 30 seconds or so as it cooks, and at the same time be removing any tough stems from the kale and coarsely tearing the leaves.

Anna Jones taps the sweet spot between healthfulness and downright decadence with inventive vegetarian dishes such as beet-and-radicchio gratin. Her fuss-free style helps busy cooks get dinner on the table in as little as 10 minutes, 40 max.”This is a complete, all around manual for making interesting, original, delicious and nutritious vegetarian meals every day of the year. Highly Recommended. So you grab a "handful" of coconut flakes--would that be a 6-foot tall man's hand or a 4-foot tall woman's?--but you use exactly 1 Tbsp of maple syrup and 1 tsp paprika. I find that unbearably annoying--be loose or be exact, but not at the same time! Well, she’s done it again. Intelligent, well thought-out recipes that are beautifully written and put together. For all you dudes trying to get more of the green stuff in your life, this is the one.” A Modern Way to Cook is so full of fresh ideas that I stopped turning down the corners of the recipes I wanted to make when I realized it was pretty much the whole book. From the simple to the more complex recipes, this is a good book for all days of the week.”

I only allow myself to formally review cookbooks that are more biography or travelogue with a few recipes thrown in. But I just wanted to point out a couple of things I noticed, other than the impossibly short cooking times: The kind of cook who makes you want to eat vegetarian food even if you aren't vegetarian ... Anna's skill is that she manages to make veggie food simple and super desirable, so even if you're a staunch meat-eater, you won't feel like you're missing out' GraziaA SIMPLY BRILLIANT BOOK – MODERN, CLEVER, BEAUTIFUL AND FULL OF DELICIOUS RECIPES. GO ANNA!’ – JAMIE OLIVER I’ve made several wonderful tasting recipes from this author last book titled, “A Modern Way to Eat,” I was thrilled to see she had another book out. I also like the philosophy in which this author views food and health. She states, “I want standout, delicious food that leaves me feeling energized, light, bright, and satisfied. It’s this intersection between wellness and deliciousness that I strive for with every plat of food I make to eat. And with all the talk of health and wellness in the food industry, I think this sweet spot is becoming ever more important. Wellness doesn’t come at the expense of deliciousness.” Heat a glug of olive oil in a frying pan. Once the oil is warm, but not too hot, add the garlic and cook on a medium heat until the edges are just beginning to brown.