Jamie Oliver - A Modern Way to Eat - Over 200 satisfying, everyday vegetarian recipes

Fourth Estate

An imprint of HarperCollins Publishers 1 London Bridge Street London SE1 9GF www.harpercollins.co.uk

First published in Great Britain by Fourth Estate in 2014

Text copyright © Anna Jones 2014

Photographs by Brian Ferry, except image of The Really Hungry Burger

Designed by Sandra Zellmer

Anna Jones asserts the moral right to be identified as the author of this work

A catalogue record for this book is available from the British Library

All rights reserved under International and Pan-American Copyright Conventions. By payment of the required fees, you have been granted the non-exclusive, non-transferable right to access and read the text of this e-book on-screen. No part of this text may be reproduced, transmitted, down-loaded, decompiled, reverse engineered, or stored in or introduced into any information storage and retrieval system, in any form or by any means, whether electronic or mechanical, now known or hereinafter invented, without the express written permission of HarperCollins

Source ISBN: 9780007516704

Ebook Edition © JUNE 2014 ISBN: 9780007516711

Version: 2017-09-11

For John

no words suffice, how lucky I am

Foreword by Jamie Oliver

It gives me great pleasure and pride to write this foreword for dear Anna, one of my first year students at Fifteen London. Here she is, eleven years later, publishing her very own, beautiful, well-thought-out cook book. This book deserves a home in any cookery collection because it shows you how to celebrate vegetables, something we should all be doing. It has a clear sensibility about eating well, balance and embracing the seasons, all of which gives you, the reader, a real sense of how Anna puts delicious, simple, doable meals together. You’re going to get lots of opportunities to see the family tree of how you can take something from the same humble beginning to all sorts of totally different endings, and that’s what cooking is all about – responding to what’s around you, what’s in season, how you feel and who you’ve got to feed. It’s all very well saying that, but you need someone to explain it and get you to visualise how you can tweak, evolve and perfect any recipe, just like Anna’s done so effortlessly in these pages. Well done, Anna – this is a great cook book and I’m super proud.

cover

title page

copyright

dedication For John no words suffice, how lucky I am

foreword by jamie oliver Foreword by Jamie Oliver It gives me great pleasure and pride to write this foreword for dear Anna, one of my first year students at Fifteen London. Here she is, eleven years later, publishing her very own, beautiful, well-thought-out cook book. This book deserves a home in any cookery collection because it shows you how to celebrate vegetables, something we should all be doing. It has a clear sensibility about eating well, balance and embracing the seasons, all of which gives you, the reader, a real sense of how Anna puts delicious, simple, doable meals together. You’re going to get lots of opportunities to see the family tree of how you can take something from the same humble beginning to all sorts of totally different endings, and that’s what cooking is all about – responding to what’s around you, what’s in season, how you feel and who you’ve got to feed. It’s all very well saying that, but you need someone to explain it and get you to visualise how you can tweak, evolve and perfect any recipe, just like Anna’s done so effortlessly in these pages. Well done, Anna – this is a great cook book and I’m super proud.

a modern way to eat

what gets me up in the morning

food for filling a gap

a bowl of broth, soup or stew

satisfying salads

easy lunches and laid-back suppers

hearty dinners and food to feed a crowd

vegetables to go with things

sweet endings

cakes, bread and a few other things

things to drink

jam, chutney, stock and other useful stuff

list of recipes

list of searchable terms

acknowledgements

about the author Конец ознакомительного фрагмента. Текст предоставлен ООО «ЛитРес». Прочитайте эту книгу целиком, купив полную легальную версию на ЛитРес. Безопасно оплатить книгу можно банковской картой Visa, MasterCard, Maestro, со счета мобильного телефона, с платежного терминала, в салоне МТС или Связной, через PayPal, WebMoney, Яндекс.Деньги, QIWI Кошелек, бонусными картами или другим удобным Вам способом.

about the publisher

a modern way to eat

I’d like to make a few promises about the food in this book:

· It is indulgent and delicious

· It will make you feel good and look good

· It will leave you feeling light yet satisfied

· It will help you lighten your footprint on the planet

· It is quick and easy to make and won’t cost the earth

· And it’ll impress your family and friends

The way we eat is changing

We demand so much of our food nowadays that the idea of meat and two veg every night for dinner seems prehistoric. We want food to be delicious, healthy, local, fast, cheap and good for the planet. This book shows you how to make easy meals that will impress and, more importantly, nourish your friends and family, quickly and simply.

Today, almost everyone you meet, of any age, is becoming super-conscious of what they eat and the effect on their health. They also understand the importance of a home-cooked meal more than a couple of nights a week to stay healthy and on budget. Alongside that, our awareness of provenance, quality and sustainability has come so far that if we look back at what super­markets sold ten years ago and what we can buy now, the change is astounding. Interesting varieties of vegetable are the norm, and more unusual herbs, interesting and different grains, spices and ingredients from afar now line the aisles. So with all this choice available to us, where do we go now?

All my friends, whether or not they are vegetarian, want to eat more simple, seasonal, vegetable-led food. As the number of vegetarians in the UK slowly creeps up, the number of people reducing the amount of meat in their diet is sky-rocketing. We all know that eating lots of meat may not be the best for our bodies or the planet. For me being vegetarian is easy and how I live; for you it might be different, a few nights a week without meat maybe. However it works for you, I think we all need some new ideas.

We are reaching a middle ground, bridging the gap between heavy cheese- and stodge-laden vegetarian restaurant offerings, and the nutrition-led green juice diets. We want the best of both worlds, mind-blowing flavour that does us good: a stacked-high burger that is super tasty but also healthy, a brownie that is devilishly chocolaty but boosts our energy too, a breakfast pancake that feels like pudding but is packed with nutrition.