It is a great cookbook though for vegetarians and omnivores and vegans too. The author gives so many great tips. There are so many ideas provided, multiple ways to use individual vegetables, for example, but so many ideas and so much information including pretty good nutritional information. Soak the rice noodles in cold water for at least 10 minutes until softened. Lay the tofu between 2 sheets of kitchen paper on a plate or clean surface. Place a small plate over the top and a jar or weight on the plate to press down. Leave the tofu like this to dry out for half an hour. Cooking vegetables like this (pan roasting) happens a lot in restaurant kitchens but it’s a good thing to do at home too. You get the vegetables going in the pan, building up a bit of colour and texture, then blast them in the oven to cook through; they get some direct heat and char from the hob, then some more mellow even heat from the oven. I love adding vinegar when I am cooking vegetables and it’s balanced here by the sweetness of the cauliflower, saffron and pine nuts. This recipe is inspired by the brilliant cook, Lola DeMille. To prepare the dough, place the cornmeal, sea salt, oil and 400-450ml of boiling water into a bowl. Allow to sit for about a minute to let the water absorb into the cornmeal a little. Then carefully mix the dough with your hands until combined. You want it to come together a bit like Play-Doh. It shouldn't be crumbly. Let the dough rest for 5 minutes or up to 30 if you have time. Step 3 And I hear that! I think for now though, I had a hard time getting excited about these recipes. Perhaps it was the beige, muted pictures (reminded me of the sad beige trend). Also I think this book is most relevant for people in the UK based on the ingredients and seasonality. I enjoyed the soup base section, and all the blurbs about sustainability, as well as the vegan options! The way to cook all the different vegetables (a section on carrots, spinach, peppers, etc) was also a fun thing.

This is a book where thought meets practical action meets deliciousness.”–Yotam Ottolenghi,bestselling author and award-winning chef

I could tell before I ate it from the smell, from the bubbling filling and crispy top, that this was going to be everything I had wanted it to be. If you are using eggs, push the noodles to the side of the wok and add a little more oil, then the eggs. Pierce the yolks and, when starting to set on the bottom, scramble, then mix into the noodles.

Turmeric is as delicious as it is nourishing, bringing sunshine yellow to everything it touches. We are used to jars of the bright yellow ground stuff, with its earthy flavour, but if you can get it use fresh turmeric. Its light, almost citrus notes adds freshness here. Anna Jones’] book doesn’t just share a wealth of delicious recipes but also explores all the different ways that what we eat and how we prepare it can be used to help—not hurt—the planet.”— Refinery29 As with so many cookery books the pictures make the dishes look wonderful, and I’m sure they are, but not practical for most people. Das Kochen und ich waren nie besonders gute Freunde. Im letzten Jahr hat meine jahrelang gehegte Abneigung allerdings eine 180-Grad-Wende vollzogen und großen Anteil daran haben die Bücher von Anna Jones. "A Modern Way to Eat" und "A Modern Way to CookCook" nehme ich regelmäßig zur Hand und aufgrund der vielfältigen Auswahl wird es nie langweilig.Add a little oil to a large pan, add the onion and cook for 10 minutes over a medium heat until soft and sweet. Add the garlic, ginger and chilli and cook for another 5 minutes. 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.’ As the title suggests, most of these are one pan recipes but they aren't the sort of thing I would associate with a one pan meal. A one pan meal makes me think of something boring like a shepherds pie or other traditional, stodgy sort of food, but these recipes where the sort of meal that goes well with a good salad and perhaps some sourdough bread and is the sort of food I love eating. For the non-vegan cake, melt the butter in a pan, then whisk in the dark brown sugar and chopped stem ginger. Leave to cool slightly, then beat in the eggs one by one, until emulsified. Fold through the dry ingredients and pour into the prepared cake tin.