The Modern Cook's Year: Over 250 Vibrant Vegetable Recipes to See You Through the Seasons 
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 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 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.
Posted by Diane (Manchester) on 18th Oct 2017
Most cookbooks are examined, enticing pictures scanned, but few recipes are ever made and appear at the dining table. I have all Anna's books and have cooked 90% of the recipes (save for a few using ingredients I don't like). Her food is not fancy but lovely to eat.
This book is split into seasons but I have found myself eating from all the chapters even though it is autumn.
I love both the process of cooking and eating this food. I have also bought them as presents for people which is a real sign of how much I love them.
Happy eating whether you are vege or not.