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The Modern Cook's Year: Over 250 Vibrant Vegetable Recipes to See You Through the Seasons by Anna Jones

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Notes about this book

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Notes about Recipes in this book

  • Toasted quinoa, roast brassicas and spiced green herb smash

    • e_ballad on May 23, 2018

      Very simple, very tasty. The herb smash was quite tangy so I’ll try with a reduced amount of lemon juice next time, as it detracted from the other flavours a little too prominently.

  • Salted maple buckwheat and seed granola

    • eeeve on April 10, 2018

      Not my favourite buckwheat granola, unfortunately I find it rather boring. Whether that's simply because I subbed the maple syrup for honey (though a rather intense tasting one), I don't know. The whole table spoon of vanilla paste seemed to be a bit of a waste, as I can't taste it at all. I also found that at a high temperature of 200 degrees, the seeds started to burn towards the end - definitely bake at a lower temp next time.

  • Roasted radishes with sorrel, crispy lentils, and buttermilk dressing

    • saarwouters on April 30, 2018

      Wonderful dish with beautiful colours. I had to bake the potatoes a bit longer for them to be fully cooked. I used arugula instead of sorrel. The crispy lentils were a great eye-opener to me!

  • Spring chickpea stew with salted lemons

    • SugarFree_Vegan on February 08, 2018

      The combination of flavours of this dish is sublime, the salted lemons are a revelation and so easy to make. I used 2 meyer lemons and 2 citron beldi (both not usually found easily in the UK but just happened to by available via my veg box delivery this week). The Pumpkin Seed butter adds yet another level of zest and punch however, I used flat leaved parsley instead of basil and that is what I had to hand. The stew tasted even better the next day and was so easy to make, I used cumin seeds instead of caraway as I'm not keen on caraway.

  • Caper and watercress cauliflower tart

    • ElianeW on May 12, 2018

      This is really unusual. The cauliflower, once processed to couscous like texture, forms the base with the oats, pressed into shape on a baking tray. I wasn't convinced it was going to work - it didn't behave at all like pastry. But it absolutely did work. It was light and delicious (and did not fall apart as I expected).

  • One-pan pea, lemon and asparagus pasta

    • danielis on March 06, 2018

      This was so easy and so delicious. I used baby spinach instead of sorrel and it worked perfectly and the fresh herbs are really great in it, making it feel light and not a heavy pasta dish. One of the tastier one-pan-pasta I've made! Is now a regular at home AND only one pan to wash up! Brilliant!

  • Strawberry and anise galette

    • ncollyer on June 17, 2018

      Interesting pairing of strawberry and anise. Very tasty. Pastry was easy to work with as well. I used regular all purpose flour and it turned out well.

  • Cherry and poppy seed overnight Bircher

    • Silverscreensuppers on July 25, 2018

      Flavours were lovely - cherries, pear and lemon zest worked really well together, but texture was weird. I’ve never eaten millet before so maybe that was it? Isn’t that what budgies eat?! I’d make this again just with oats. But what shall I do with the rest of the millet?!

  • Boston beans for a crowd

    • PennyB2309 on December 17, 2017

      Used chipotle paste rather flakes or whole chilli.

  • Chard and ricotta pasta for Dylan

    • saarwouters on May 03, 2018

      Lovely and creamy pasta dish. I added a bit of grated cheese in the end, to add a bit more strong flavour.

  • Malt loaf with prunes and black tea

    • e_ballad on November 19, 2018

      While this was ok, it can’t compete with a similar recipe that has a much nicer texture. We found that this was already cooked at 40 mins, rather than the 50-60 mins stated.

  • Chocolate rye porridge with quick honey pears

    • Silverscreensuppers on February 06, 2018

      I thought this was delicious. I was expecting it to be too chocolatey but actually, the taste was subtle and for some reason felt quite grown-up. I thought it might feel a bit like eating Co-Co Pops but no. I think this would make a nice dessert with some booze in it! A sort of chocolatey cranachan... I applaud Anna for making porridge more appealing. She has lots of recipes in her books for pimped porridge and I'm working my way through them.

    • Silverscreensuppers on February 06, 2018

      Oh, PS - I didn't have pears so I just chopped up some apples and mixed that into the porridge. Everything else was to the letter. Yum.

  • Christmas Eve orecchiette

    • lilham on December 31, 2017

      I made this with cheddar instead of fontina, and a mix of walnuts and hazelnut instead of just hazelnuts. It was lovely and rich, but lighter tasting then macaroni cheese. The kids loved it too.

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Reviews about this book

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Reviews about Recipes in this Book

  • One-pan pea, lemon and asparagus pasta

    • Salt Sugar and I

      It's a one pan recipe so it'll be the easiest washing up you'll do all week, it's pasta so we're winning already and it's full of fresh herbs and lemon zest which are a great combination together.

      Full review
  • ISBN 10 0008172455
  • ISBN 13 9780008172459
  • Published Oct 11 2017
  • Format Hardcover
  • Page Count 352
  • Language English
  • Countries United Kingdom
  • Publisher Harper Collins UK

Publishers Text

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.

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