Recently I waxed poetic about one my new favorite cookbooks, My New Roots. Well, I have another one for those of you who pour over cookbooks as fervently as I do. The book is A Modern Way to Eat by Anna Jones, and it is a stunner.
I had no expectations for this book–and to be completely honest I probably wouldn’t have given it a second glance upon cover alone, if it weren’t for glowing reviews from another blogger (eek, I don’t remember which one now!). While the cover in my opinion leaves much to be desired, the contents of this book is what really matter.
A Modern Way to Eat is an beautifully produced book, filled with not just recipes but wonderful stories and ideas. It is vegetarian with a good portion of the recipes being vegan or easily adaptable to a vegan diet.
I have already tried six or seven of the recipes from this book, and all have been winners. This morning I quickly put together the Turkish Fried Eggs. This consisted of a charred pita, spread with greek yogurt, topped with two fried eggs and sprinkled with chopped mint and parsley, sumac, and chile flakes. It was such a simple and delicious breakfast, but one that I would never, ever thought to create on my own. I love that about this book.
We also tried and loved the lime and chipotle black bean tacos. Living in Southern California, we make and eat a lot, A LOT, of tacos. At this point the idea of following a recipe for tacos seems kind of silly to me, but I did, and am so happy about the results. It was such an incredibly authentic taste and entirely unique to ones I have in my repertoire. I will be making these again, using different components in different places, mixing and matching, and definitely drawing inspiration for a new spin on many of our old stand by taco recipes.
One of the features that I love about this book are the sections on creative salad or soup building. It gives you a break down of the fundamentals of a good soup or salad, lets you pick and choose the components, and the rest is up to you. I made the most delicious tomato based vegetable soup witch chickpeas and herbs. It was such a simple recipe, but definitely not one I would have come up with on my own accord.
What I love the most about this book is how much it has encouraged different flavors and opened up my eyes to totally unique combinations. This book has already spent a great deal of time on my kitchen counter. I guarantee it will be one of those that open to our favorite recipes and is covered in stains from use.
I received this book from Blogging for Books for this review.