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A Modern Way to Eat by Anna Jones

A Modern Way to Eat

Best Seller
A Modern Way to Eat by Anna Jones
Hardcover $35.00
Apr 21, 2015 | ISBN 9781607748038

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  • Apr 21, 2015 | ISBN 9781607748038

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  • Apr 21, 2015 | ISBN 9781607748045

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“Anna Jones’s simple vegetable recipes are easy enough to make on a Monday but flavorful enough to impress on a Friday. Her approach to recipe writing is informal and informative in an oh-so-British sort of way, not bogged down with hipness but brimming with cloud-like deliciousness. Jones has a clear singular voice executed with the precision of a pro in this cogent tome that will spend much more time on my kitchen counter than on my bookshelf.”
– Mario Batali

“A simply brilliant book – modern, clever, beautiful and full of delicious recipes. Go Anna!”
– Jamie Oliver

“Anna is a treasure. She’s the rare cook able to expertly explore the rich realm of possibilities at the intersection of health/wellness and deliciousness. Her food is inspired and fresh, satisfying and beautiful – vibrant food for a vibrant life.”
– Heidi Swanson

“A collection of recipes that, if you spend as much time as I do snooping around people’s kitchens, seems to be shaping up as a kind of new-era Silver Palate Cookbook.”
– Sam Sifton, New York Times Magazine

“Not only do Anna Jones’s meat-free recipes speak to us, her relaxed tone and spirited encouragement make it feel as though the Brit food stylist really is speaking to us. Jones’s helpful and instructive charts don’t just tell you what to cook but also teach you how.”
– Bon Appetit

“Anna Jones’s book A Modern Way to Eat is that rare volume that truly delivers on it’s title’s promise.”
– Wall Street Journal

“For meat-free meal inspiration, check out Anna Jones’ debut cookbook, A Modern Way to Eat. Her inventive recipes will change the way you see the produce aisle.”
– Dr Oz: The Good Life

“A solid balance of healthy and just a little sinful. . . . Laid-back home cooks will appreciate the ease and flexibility of Jones’s recipes.”
– Library Journal 

“A fresh take on vegetarian meals.”
– The Seattle Times 

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