I was excited to cook from a Modern Way to Cook given how much I love Anna Jones’ first cookbook A Modern Way to Eat. The book is divided into different chapters with length of time required to prepare and cook a meal, 20 to 25 to 30 and 40 minutes. After perusing the books, I decided to try some of the recipes and most of them turned out delicious. Some of my favorite recipes are the early summer green goddess salad, lemongrass peanut and herb noodle salad, Buddha bowl, beet and radicchio gratin, honey and white miso eggplant, rhubarb and strawberry crisp bars, rhubarb and apple crumble, and chocolate and Earl Grey pudding pots . The salad is loaded with all my favorite greens–sugar snap peas, asparagus, spinach, and avocado. I enjoyed the tofu from the noodle salad and Buddha bowls which have a bit of influence from Vietnamese and Thai cuisines and definitely different than how I normally prepare my tofu for a vegetarian dish. I’ve never used silken tofu in a dessert before and was surprised at how well hidden it was in the chocolate and Earl Grey pudding pots. Overall, the desserts didn’t take long to prepare and were delicious as leftovers. I didn’t care too much for the pho, sweet potato and ricotta gnocchi, or honey and basil cheesecake. I learned a few tricks from a Modern Way to Cook and felt inspired by some of the recipes. But between the two books, A Modern Way to Eat is my favorite of the two and has more of my favorite recipes.