The Way to Eat Now: Modern Vegetarian Food

Alice Hart

pri 2019 · The Experiment, LLC

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This is the way to eat now—feel-good food to satisfy every craving, from morning to night, and for every occasion Publisher’s note: The Way to Eat Now was previously published in hardcover as Good Veg.

Here is food that surprises and thrills through contrasts—think crisp and soft, sweet and sour, chile heat and refreshing herb—with meals that include:

• Roasted Carrot Soup with Flatbread Ribbons
• Chickpea Crepes with Wild Garlic
• Brown Rice Bibimbap Bowls with Smoky Peppers
• Toasted Marzipan Ice Cream

Thoughtfully organized chapters will help you find just the right dish at any time of day, and for every occasion:

• Mornings
• Grazing
• Quick
• Thrifty
• Gatherings
• Grains
• Raw-ish
• Afters
• Pantry

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Alice Hart —a graduate of Leiths School of Food and Wine and a longtime and accomplished food writer, food stylist, chef, and cookbook author—is a master at crafting seasonal vegetarian recipes, inspired by her travels around the world, that celebrate produce and other whole foods, as well as spices and herbs by the handful. The author of three previous cookbooks, her recipes and writing have appeared in The New York Times and many other outlets. Hart lives in the vegetarian-friendly seaside city of Brighton, in the UK.