Description from Black Bough
The second book by Anna Jones follows her hugely successful previous title, A Modern Way To Eat. Hailed by The Times as the new Nigella” Jones cooks vegetarian food that the Guardian reckons even a die hard carnivore” might be persuaded to go for.
Previously a member of Jamie Olivers food team in which she worked on styling, writing and working behind the scenes on his books, TV shows and food campaigns she now works as an independent cook, food writer and stylist. The books read beautifully and looks wondrous too you may spy the signature style of Brickett Davda ceramics in many of the photographs. The book is split into sections based on the amount of time required to put the dishes together from 15 minutes to what Jones calls Investment Cooking; things that you can make in bulk and then become the backbone of various meals.
- Hardback, 352 pages