The Modern Cook’s Year

An essential addition to every cook's bookshelf, The Modern Cook's Year will show you how to make the most of seasonal produce, using simple, hugely inventive flavours and ingredients. Divided into six seasons, Anna Jones's long-awaited new cook book contains over 250 delicious vegetarian recipes interspersed with tips on everything from seasonal music playlists to flowers to look out for in each month of the year. The Modern Cook's Year includes: Start of the Year: Spelt with pickled pears and pink leaves and Chocolate and blood orange freezer cake; First Warm Days of Spring: Elderflower dressed broad beans and leaves with burrata and Chickpea farinata with slow cooked courgettes. Herald of Spring: Spring chickpea soup with salted lemons and Rhubarb and rose geranium frozen yoghurt. Summer: Smoked aubergine flatbreads and Beetroot tops tart. Autumn: Orzo with tomatoes and feta and Honey, lemon and coriander seed cake. Winter: Velvet squash broth with miso and soba and Chocolate rye porridge with quick honey pears. Guiding you through the year, from the coldest winter days to the long light summer evenings, The Modern Cook's Year is set to become a contemporary classic. Billed as ‘the new Nigella’ Anna Jones turned to cookery, having quit her office job to pursue her passion for food. She earned a place on the training programme at Jamie Oliver’s Fifteen in London and subsequently worked in some of London’s top restaurants. After working as a chef and food stylist around the world, Anna turned to writing her own recipes, centred around the idea of delicious, healthy and inspiring vegetarian food. Her cookery books are A Modern Way to Eat, A Modern Way to Cook, and The Modern Cook’s Year.