By Michael Hastings/Winston-Salem Journal | April 22, 2015
One of the most interesting vegetarian cookbooks I’ve seen in a while is the aptly titled “A Modern Way to Eat.”
The book is by Anna Jones, a British food stylist who honed her skills working for celebrity chef Jamie Oliver for seven years.
Jones’ taste for vibrant vegetarian dishes is enough to whet just about any appetite. But this book has a lot more going for it. It’s clever, well-organized, and, most important, it strikes the perfect balance of filling, healthy and exciting food.
That’s what makes the title so apt: More people are realizing that they need lighter food and more vegetables, but they want dishes that are just as fun and satisfying to eat as the heavier meat and starchy foods that they are replacing.
Jones points out that while the number of vegetarians may be rising slowly, the number of people cutting back on meat is skyrocketing. Brits, Americans and people all over the world are waking up to the fact that more vegetables and less meat, especially red meat, can pay dividends in the reduced risk of disease, longevity and overall well being.
“Today, almost everyone you meet, of any age, is becoming super-conscious of what they eat and the effect on their health,” Jones wrote in the introduction of “A Modern Way to Eat” (Ten Speed Press, $35).
People also are more interested in where food comes from — and how its production affects the environment.
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