satay sauce". With ease of use, and sharing additional knowledge with readers, this cook book hits the mark.
As to food, I loved everything I've made from the cook book. "Warm salad of roasted kale, coconut and tomatoes", "Pan-dressed noodles with crunchy cabbage and crispy tofu", and "Mint, Pistachio and Zucchini balls" were all delicious in their own right. I bought all of the ingredients from the local supermarket, and not fresh from local farmer's markets. If they were local and fresh, it will give these recipes more justice. With that said, I do find that majority of the recipes would work best with fresh produce. Frozen or can alternatives aren't actually good alternatives at all since it takes away from the essence of Ms. Jones' recipes. Obviously, I have yet to try all the recipes, but as a 'modern' gal, I would like to know I know what it means for a modern way to eat. Yes, it includes fresh produce, less meat and less preservatives, but it should also include ease of preparation. True, I like traditional cooking methods, but there are several days of the week that I prefer easy-to-do preparations, and keep the taste level high for myself and my family. It's not always easy to run out to grab some ingredients if you don't already have it in your kitchen.
In terms of concept, I'm not a vegetarian, but I do like to prepare vegetarian foods several meals a week. I have several vegetarian cookbooks, but I'm undoubtedly happy to claim that this is one that makes it seem "gourmet" (instead of simple salad or a vegetable stew). I would be thrilled to serve this to guests as well as family. Is it a modern way to eat? Sure, if you think a modern way is to enjoy what nature has prepared for us. Is it a modern way to cook, all depends on your perspective on how it's done.
Note: I received a complimentary copy of this book from Blogging for Books for an HONEST review.