Vibrant Food: Celebrating the Ingredients, Recipes, and Colors of Each Season

Vibrant Food: Celebrating the Ingredients, Recipes, and Colors of Each Season

by Kimberley Hasselbrink, 224 pages, 7x9¼, hardcover. “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.” Hasselbrink’s riffs on the colors and flavors of each season are sometimes simple (summer: Berry and Peach Crisp), sometimes creative (fall: Carnitas Tacos with Apple Salsa), and always on point. The author hails from San Francisco so some of her “local” ingredients are not local to the Northeast (I didn’t know that Dungeness crab was a winter ingredient—though the recipes in that section would probably translate well to our tiny winter-harvested wild shrimp). Also, it turns out it’s a sin to pour your quince-poaching liquid down the drain when you can mix it with bourbon instead. A handful of inspiring cocktail recipes are included: you should drink seasonally, too. -Alice Coyle


9801 Vibrant Food: Celebrating the Ingredients, Recipes, and Colors of Each Season
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