On a recent trip to the mall with my wife, Bethany, we decided to pop into the Anthropology store there. I saw this book, A Modern Way To Cook by Anna Jones, sitting on a shelf and it immediately caught my eye. I picked it up, flipped through, and waved Bethany over to discuss. “This looks like a really nice vegetarian cookbook!”, I said. Explaining further, “Fairly simple recipes organized by time to prepare, snappy writing, and beautiful pictures.”
“We have that one, I reviewed it on my site months ago. It’s on the shelf in the kitchen.”, she returned. I put the book down, somewhat sheepishly, now having revealed I’d never noticed it and did not remember her post.
When we got back home, I found it and spent a few minutes digging in. In my goal to eat more healthily with more vegetables and low carb, I found several easy and delicious looking recipes I’ll likely try right away. The very first recipe in the book, a one pot kale, tomato, and pasta dish, is one I plan to make as soon as possible (I’ll use whole wheat pasta for mine).
My wife’s review is longer and arrives at some different takes than mine here. That said, I find it not only compelling and useful but a beautifully executed cookbook that I’ll likely use frequently.