A Modern Way to Eat And The Modern Cooks Year Anna Jones Hardcover Edition 2 Book Set

Discover a beautifully curated cookbook collection perfect for home chefs, parents, teachers, and anyone who loves vibrant, vegetable-forward cooking. This 2-book set — A Modern Way to Eat and The Modern Cooks Year by Anna Jones — is a hardcover edition presented in brand new condition (ISBN: 9789124128753). Together these books offer seasonally inspired, nourishing recipes that are accessible enough for weeknight meals yet creative enough to impress guests. A Modern Way to Eat introduces Anna Joness fresh approach to everyday vegetarian cuisine. Built from the way she eats day-to-day, this cookbook collection includes recipes ranging from breakfasts such as blueberry and amaranth porridge to quick lunches like autumn root panzanella and avocado, butterbean and miso salad. Evening meals include comforting, flavour-led dishes such as tomato and coconut cassoulet, pistachio and squash galette, and mint, ricotta and courgette polpette. Each recipe is designed to be simple, wholesome, and satisfying — ideal for those looking to add more plant-based variety to family meals or classroom cooking activities. The Modern Cooks Year celebrates seasonal cooking with a years worth of ideas for one-pot meals, speedy suppers, and healthy breakfasts. Expect flavour-packed recipes such as smoky mushroom and roast kale lasagne, Sri Lankan squash dhal, beetroot tops tart, tarragon-blistered tomatoes with green oil, and a show-stopping chocolate and blood orange freezer cake. This book is a practical, go-to cookbook for cooks who want reliable, delightful dishes whether its deep winter or the first warm days of spring. Why this Anna Jones cookbook set stands out: Trusted author background: Anna Jones trained with Jamie Oliver and spent seven years in his Fifteen apprentice programme, later becoming a regular Guardian columnist and TV contributor on shows like Saturday Kitchen and Living on the Veg. Vegetable-forward recipes: Focused on inventive vegetarian cookery that appeals to