50% OFF! Hot items selling fast—Grab them before they're gone!
Unconditional Satisfaction GuaranteeNo Shipping Fees Above 302 Months to Decide. Returns Simplified.An essential addition to every cooks bookshelf, The Modern Cooks Year will show you how to make the most of seasonal produce, using simple, hugely inventive flavours and ingredients.
Divided into six seasons, Anna Joness long-awaited new cook book contains over 200 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 Cooks 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 Cooks Year is set to become a contemporary classic.
