224 pages, 9.32 × 7.71 × 0.95 in
June 17, 2014
The following ISBNs are associated with this title:
ISBN - 10: 1607745410
ISBN - 13: 9781607745419
Read from the Book
INTRODUCTIONIt 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 that flavor and texture are equally important in creati
Table of Contents
IntroductionSPRINGThe Soft Colors of Spring Spring GreensSpring Pea and Pea Shoot OmeletFresh Chickpeas on ToastWhole Fava Beans with Lemon and ShallotsPasta with Nettle Pesto and Blistered Snap Peas AlliumsBaked Eggs with Polenta and RampsRoast Chicken with Spring Onions and Salsa Verde Spring RootsRoasted Potato Salad with Asparagus and a Boiled EggEdamame and Radish RisottoRoasted Sardines with Carrot Fennel Slaw RhubarbRhubarb Compote with Cacao NibsRhubarb Ginger Fizz FlowersNasturtium SaladSquash Blossom and Green Coriander QuesadillasChocolate Truffles with Bee PollenChocolate Pots de Crème with Lavender and Sea SaltSUMMERThe Bold Colors of Summer BerriesGrilled Halloumi with Strawberries and HerbsRosé SangriaSummer Berry–Coconut Milk Ice Pops Stone FruitsCherry Ginger Granola with PeachesGreen Rice Salad with Nectarines and CornApricot and Chicken Salad with Toasted Cumin Vinaigrette Poached Apricots with Rose WaterCherry Buttermilk ClafoutisSummer Berry and Peach Crisp Summer Greens and HerbsThai Chopped Salad with TofuSalmon Banh MiPimm’s Cup Summer SquashSweet Corn and Squash Fritters with Avocado CremaSummer Squash Pasta with Green Goddess Dressing TomatoesScrambled Eggs with Cherry Tomatoes and HarissaTomato Fennel Soup with Polenta CroutonsGrilled Trout with Green Tomato Relish PeppersSmoky Red Pepper Soup with Pumpkin Seeds and FetaMillet-Stuffed Peppers with Tomatillo SalsaFALL The Rich Colors of Fall GrapesWild Rice Salad with Rainbow Chard and Gr
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