'A Modern Way to Cook'

An interview with London-based vegetarian cook, food writer and stylist Anna Jones about her second cookbook, A Modern Way to Cook.

PHOTO: Fourth Estate; Anna Jones' version of farinata is toothsome and bright thanks to the addition of grated carrots.
 
Laura Brehaut, National Post
Originally published on January 8, 2016; National Post
 
Life-friendly, flavour-packed vegetarian recipes from Jamie Oliver alum Anna Jones
 
A farinata is a wonderful thing, especially when in the hands of vegetarian cook Anna Jones. In Italy, and in southern France where it’s known as socca, the chickpea flour pancake is traditionally cooked in a wood-burning oven. Home cooks rejoice: you can achieve success and deliciousness in a stovetop frying pan or pizza pan in the oven. Jones’ version (recipe follows) is toothsome and bright thanks to the addition of grated carrots. Topped with a lemon-spiked yogurt-chile sauce, sprouts and greens, it hits the table in 25 minutes.
 
 
PUBLISHED IN PRINT:
London Free Press: April 27, 2016; page C6
Peterborough Examiner: January 28, 2016; page B10
Orillia Packet & Times: January 26, 2016; C3
Northumberland Today: Daily Observer (Pembroke): January 25, 2016; page D3
Brantford Expositor: January 23, 2016; page D1 / Front
Daily Observer (Pembroke): January 23, 2016; page B11
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