A Modern Way to Eat

February 15, 2015

Jones, a London-based stylist and food writer, believes meals should be light, satisfying, and good for the planet. Additionally, and rather like Sara Forte in The Sprouted Kitchen Bowl and Spoon, the author maintains there is a home for salted caramel brownies (enriched with coconut oil and rye flour) alongside restrained bowls of greens and whole grains. Consequently, the offerings in her first cookbook (e.g., lemony lentil and crispy kale soup, beet curry with spiced cottage cheese) strike a solid balance of healthy and just a little sinful. Perfectionists will balk at the occasional measurement given in handfuls or large pinches, but laid-back home cooks will appreciate the ease and flexibility of Jones's recipes. VERDICT Attuned to the latest dietary trends, this excellent vegetarian cookbook blends the cozy, clever charm of Sophie Dahl's Very Fond of Food with the varied textures and flavors from Yotam Ottolenghi's Plenty and the quick, bonus meal ideas (e.g., one soup: 1,000 variations, ten ways with avocado on toast) of Mark Bittman's "How To Cook Everything" series.

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