Beautiful food tastes better. As a food stylist and writer, Alice Hart presents a striking cookbook of beautiful food in The Way to Eat Now: Modern Vegetarian Food.
Hart champions simplicity and, following that, flexibility. Her friendly introductions to each section offer more in the way of developing attitudes and tendencies than encouraging strict adherence to her recipes. But the recipes themselves do shine. Standout dishes include Squash Bao, Paneer Corn Cakes with Charred Chile Salsa, Griddled Halloumi Salad with Date Dressing and Chubby Polenta Fries with Almond Za'atar and Salt. A wild card bound to become a favorite? Son-in-Law Eggs with Green Mango.
Hart espouses "thoughtful" eating, and her mindful approach to dishes guides this book. The result: aesthetically pleasing and sustaining meals for loved ones. --Katie Weed, freelance writer and reviewer