A Modern Cook's Year: More than 250 Vibrant Vegetarian Recipes To See You Through the Seasons

This latest from Jones is a worthy successor to her previous books, A Modern Way To Eat and A Modern Way To Cook. It encompasses simple ingredients, is thoughtfully prepared and presented, and allows time for mindfulness in both cooking and eating. Seasonal and local recipes highlight what is fresh and at the peak of flavor and follow the year with a twist—early winter to spring becomes two seasons, a reminder that the "First Warm Days" of spring progress slowly in a temperate climate. A list of fruits, vegetables, and flowers in season divide the chapters. Single-pan meals destined for a single plate or bowl, prepared with ingredients on hand, are refined yet distinctly practical. Yellow pages indicate shortcut recipes with ingredients identified by the flavor elements they contribute. A British palate infuses the selections of porridges, meringues, scones and cakes, both sweet and savory. The cook is never far from the text and each recipe is introduced with a personal note about its inclusion.