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

A seasonal vegetarian cookbook from James Beard Award nominee Anna Jones containing more than 250 recipes organized around six significant moments in the year. Jones centers vegetables in her cooking, drawing on simple yet inventive ingredients influenced by her English background and international cuisines including Mediterranean, Sri Lankan, and Japanese flavors. The book divides recipes by season, offering dishes such as elderflower-dressed fava beans with burrata for spring, smoked eggplant flatbread for summer, orzo with end-of-summer tomatoes and feta for early fall, and velvety squash broth with miso and soba for winter. Each recipe is accompanied by color photography. The cookbook demonstrates Jones's approach to matching recipes to seasonal availability and the particular moment in the year.