Eat the rainbow. Cook Color celebrates the beauty of fresh fruits,
vegetables, herbs, and spices, in a collection of 100 all-natural,
monochrome recipes that reveal a tantalizing world of taste, texture,
and seasonal eating like you've never seen before.
What is the flavor of sunshine? The taste of forest green? Does the red
of a pepper evoke the warmth of its spice? Cook Color reveals a whole
new way of thinking about food. Author Maria Zizka introduces readers to
ideas from color theory and cooking sciences, explaining how to master
food styling and cooking techniques to enhance and preserve color,
without any artificial additives. But cooking by color isn't just about
looks; it is an approach that draws connections between aesthetics,
seasonality, and flavor. Arranged in a gradient, the recipes begin with
creamy shades of white--from a coconut cod and rice bowl to a garlicky
bean and cauliflower salad. Yellows evoke the bright flavors in
Margarita Bars, reds bring forward fiery tastes in dishes like Mapo Ragù
with Rice Cakes, and greens highlight fresh and herbal flavors with
dishes like Matcha and Mint Ice Cream Sundae or Zhoug-Marinated Feta and
Fava Toasts. Blues, purples, and blacks present revelations: a butterfly
pea flower boa stuffed with blue oyster mushroom, a classic Italian
grape focaccia turned on its head with the addition of purple ube, and
elegant black tahini cookies. To tie it all together, Zizka presents a
special section of Color Menus, where she teaches readers how to use
food to create palettes that evoke a sense of season, theme, or even a
place: a Valentine's menu decorated with red and pink indulgences, a
spring menu featuring all fresh flavors and pastel tones, a
seafood-focused menu of blue and coral hues to conjure a tropical ocean
vibe. Cook Color is a celebration of eating beautifully and
creatively, at any moment and for any occasion.
