Dimensions: 224 pages, 9.32 × 7.71 × 0.95 in
Published: June 17, 2014
The following ISBNs are associated with this title:
ISBN - 10: 1607745410
ISBN - 13: 9781607745419
Read from the Book
INTRODUCTION It was a head of overripe purple cauliflower — the last from my friend Nicole’s winter garden—that began my obsession with colorful produce. The cauliflower was close to flowering, and probably a little bitter, but I was enamored. I had never seen purple cauliflower before or, at least, it had never captured my attention so completely. I began to consider vegetables differently—regarding them not in terms of what ingredients would make a meal but what colors inspired me. And once I began hunting for color, it popped up everywhere: the shocking fluorescent pink in the rib of a humble chard stem, the flecks of deep reds and purples in baby kale leaves, the pale shades of new green that emerged in the spring, and even the quiet yellows and whites in so many winter vegetables. Thinking about produce in terms of color reinvigorated my relationship not only with food but also with photography. It brought me to a place of curiosity, an inquisitive examination of the natural world through its structure, its tones, and its hues. Formalizing this preoccupation with a new series on my blog, The Year in Food , was an easy next step. Called “Color Studies,” the purpose of the series was to celebrate color in produce. The project resonated with people. And it captured and held my attention and interest. Hiding out in the Color Studies were the beginnings of this book. One of the greatest discoveries in working on this book was th
Table of Contents
Introduction SPRING The Soft Colors of Spring Spring Greens Spring Pea and Pea Shoot Omelet Fresh Chickpeas on Toast Whole Fava Beans with Lemon and Shallots Pasta with Nettle Pesto and Blistered Snap Peas Alliums Baked Eggs with Polenta and Ramps Roast Chicken with Spring Onions and Salsa Verde Spring Roots Roasted Potato Salad with Asparagus and a Boiled Egg Edamame and Radish Risotto Roasted Sardines with Carrot Fennel Slaw Rhubarb Rhubarb Compote with Cacao Nibs Rhubarb Ginger Fizz Flowers Nasturtium Salad Squash Blossom and Green Coriander Quesadillas Chocolate Truffles with Bee Pollen Chocolate Pots de Crème with Lavender and Sea Salt SUMMER The Bold Colors of Summer Berries Grilled Halloumi with Strawberries and Herbs Rosé Sangria Summer Berry–Coconut Milk Ice Pops Stone Fruits Cherry Ginger Granola with Peaches Green Rice Salad with Nectarines and Corn Apricot and Chicken Salad with Toasted Cumin Vinaigrette Poached Apricots with Rose Water Cherry Buttermilk Clafoutis Summer Berry and Peach Crisp Summer Greens and Herbs Thai Chopped Salad with Tofu Salmon Banh Mi Pimm’s Cup Summer Squash Sweet Corn and Squash Fritters with Avocado Crema Summer Squash Pasta with Green Goddess Dressing Tomatoes Scrambled Eggs with Cherry Tomatoes and Harissa Tomato Fennel Soup with Polenta Croutons Grilled Trout with Green Tomato Relish Peppers Smoky Red Pepper Soup with Pumpkin Seeds and Feta Millet-Stuffed Peppers with Tomatillo Salsa FALL
From the Publisher
The vivid colors of fresh produce inspire this artistic collection of whole foods recipes from the creator of the acclaimed blog The Year in Food.
Kimberly Hasselbrink, photographer and creator of the acclaimed blog The Year in Food, invites you to look at ingredients differently and let their colors inspire you: the shocking fluorescent pink of a chard stem, the deep reds and purples of baby kale leaves, the bright shades of green that emerge in the spring, and even the calm yellows and whites of so many winter vegetables. Thinking about produce in terms of color can reinvigorate your relationship with food, and in this collection of recipes, Hasselbrink employs aesthetics, flavor, and texture to build gorgeous yet unfussy dishes for every season.
Recipes take you on a journey through spring’s Pasta with Nettle Pesto and Blistered Snap Peas, summer’s Berry–Coconut Milk Ice Pops, fall’s Turkey Burgers with Balsamic Figs, and winter’s Sparkling Pomegranate Punch. Featuring photo pairings that celebrate not only the finished dishes but also the striking ingredients that create them—plus a photograph of each and every recipe—this book reveals an artistic picture of whole foods eating.
About the Author
KIMBERLEY HASSELBRINK is a food photographer, writer, and creator of the acclaimed site The Year in Food, which was a finalist in Saveur''s 2012 Best Food Blog Awards and has been nominated again this year. Her work appears regularly in the Etsy blog, and her photography clients include Williams Sonoma, Bon Appetit, Harvard Common Press, Kinfolk magazine, Edible San Francisco, Foodzie, Rewinery, Grist, and CUESA. The Year in Food has been praised by The Kitchn, Food52,  Gourmet Live,  Anthology magazine,  Refinery 29, Spry Living, and Babble. Bon Appetit named Kimberley''s Instagram account one of the fifteen Best Accounts for Food Lovers.
"The title says it all—this cookbook exudes vibrance. Its pages are filled with simple, healthful, and flavorful dishes I see myself cooking every day. These recipes, arranged by season, will make you run to your local farmers'' market again and again."
—Aran Goyoaga, author of Small Plates & Sweet Treats
"I love the wonderful clarity and focus of this book: simple, vividly photographed dishes that highlight the unique flavors, colors, and textures of every season."
—Alice Waters, author of The Art of Simple Food