Do you know Anna Jones? Probably not. But the name Jamie Oliver might be a household name to you, a world-famous TV chef who has recently made things a little financially bearable. Anna Jones was for a long time the most important woman at the pots behind Jamie Oliver. Because no TV chef could do without helpers who develop and test recipes. In this role, Jones has contributed greatly to the world fame of the British star. Meanwhile, she has become self-employed and competes with her ex-boss.
His book "Veggies" will naturally sell a felt trillion times more often, but Jones' finally published in German translation veggie book "The Modern Cook's Year" is at least as worth reading. At least as far as the creative level of her book recipes is concerned, she is in the lead.
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Wagner recipe: Hasselback pumpkin with mushroom ragout and beet sauceJones divides the kitchen year into six periods (plus turn of the year and early summer) and cooks in 250 recipes strictly seasonally through the year. She uses many international ingredients for her not only heartwarming novels. It offers suggestions for every meal - from breakfast to the first break for lunch and afternoon tea (or coffee and cake) to three courses of a sumptuous dinner that can be combined to suit your mood.
Those who prefer to use four or five ingredients will complain about the complexity of some recipes. But just in direct comparison to "veggies" shows: Even a Simpel cooker as Oliver has now realized that a court may also like to have a dozen components. In the end, it must taste, and it does so with Jones. "The Modern Cook's Year" is one of the handpicked veggie books, whose recipes should also appeal to the all-rounders among us.
Late love for the pumpkin
Pumpkins play a big role in Jones. Not only in various soups, but also as a roasted companion of savoy cabbage and cheddar, for one-pot pasta, piadina, Dal, Köfte, Polpette or as colorful stuffed oven squash. The culinary diversity of the Cucurbita plants we use in today's hobby recipe for "Hasselback pumpkin with mushroom ragout and beet sauce", for which we cut the butternut before oven-cooking according to the Swedish Hasselback method - similar to what we already here made with a pineapple.
When vegans sit around the dining table, just steam the mushrooms in walnut oil instead of butter. A few salted pumpkin seeds, briefly roasted without oil in the coated pan, make a crispy topping.
Flexibility is the key when choosing mushrooms. Although the dish already tastes full of tangible products such as brown mushrooms, herb saplings, shiitake or beech mushrooms, the aroma is intensified by forest mushrooms such as chanterelles, irritants, porcini mushrooms, chestnuts, autumn trumpets, hamburger, stick sponge, Schopftintling or smoked-leaved sulfur head. Of course, only if you are absolutely sure to have non-toxic items in your basket.
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Anna Jones
The Modern Cook's Year: Over 250 vegetarian and vegan recipes for all seasons
Publishing company:
mosaic
Pages:
480
Price:
26,00 €
Translated by:
Jutta Schiborr, Susanne Kammerer
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