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.

Review

This colorful cookbook is chock full of recipes that incorporates vegetables that are in season by the season.  There are six sections including each season, start of the year, herald of spring, first warm days, and basics.  There are even Flavor Maps which give you a place to start whether it is soups, flatbreads, fritters, or other dishes.  Then it walks you through each step of deciding what to add from other vegetables, spices, to what to serve the dish with at mealtime.  For a newer cook these are invaluable as it isn’t a recipe to follow per se, but a guide to trying different spices or vegetables in the same basic recipe.

I like that this cookbook focuses each section based on what is in season because we all know that is when those fruits and vegetables taste the best.  There are 250 recipes in this cookbook and you could make something different every day and not repeat any recipe for nearly a year.  I’m sure you will find some favorites that will become a staple in your home.

The recipe that I am going to try first (because I have a picky husband) is Tomatoes with Whipped Feta.  This is in the summer section and while not quite summer, close enough for me! Plus I love tomatoes and this looks like an easy side dish to make.

I have several other recipes tagged including Orzo with spiced tomato sauce and feta, Mini squash and chive dumplings, and Sea-salted chocolate and lemon mousse.  There are so many delicious recipes I can’t wait to try them all and see what my family thinks.

Overall I give this 4 1/2 paws up only because some of the ingredients are not common and might be harder to find in the store.  The author is from the UK so some things may be easier for her to find than me without running around to multiple stores or shopping online for some of the less common ingredients.

About the Author

Anna Jones is a cook, writer, and stylist, the voice of modern vegetarian cooking, and the author of several cookbooks.  The Modern Cook’s Year won the Guild of Food Writers Cookery Book Award 2018 and Observer Food Monthly’s Best Cookbook 2018.  Anna’s books have been translated into six languages.  She writes a weekly column for the Guardian.  She believes in putting vegetables at the center of the table and the unbridled joy of cooking and eating.  She lives in Hackney, East London, with her husband and son.

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