Description
Book SynopsisEat the rainbow. Cook Colour 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 flavour of sunshine? The taste of forest green? Does the red of a pepper evoke the warmth of its spice?
Cook Colour reveals a whole new way of thinking about food. Author Maria Zizka introduces readers to ideas from colour theory and cooking sciences, explaining how to master food styling and cooking techniques to enhance and preserve colour, without any artificial additives. But cooking by colour isn't just about looks; it is an approach that draws connections between aesthetics, seasonality, and flavour.
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 flavours in Margarita Bars, reds bring forward fiery tastes in dishes like Mapo Ragù with Rice Cakes, and greens highlight fresh and herbal flavours 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 Colour 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 flavours and pastel tones, a seafood-focused menu of blue and coral hues to conjure a tropical ocean vibe. Cook Colour is a celebration of eating beautifully and creatively, at any moment and for any occasion.
Table of ContentsIntroduction What Does It Mean to Cook in Color?
The Three Keys to Cooking by Color
Seasonality
Technique
Plating
Color by Color
White Pickled Daikon and Coconut Cod Rice Bowls
Chicken-Jicama Salad with Cumin Crema
Wedding Gown Cupcakes
Radish, Belgian Endive, and Ricotta Salata
Chicken Congee
Rice Noodles with Creamy Tofu Sauce
Tzatziki Couscous
Pavlova with Vanilla Cream, White Dragon Fruit, and Nectarines
Pita, Chamomile-Steeped Burrata, and Hawaiian Honey
Garlicky Gigante Beans, Salt-and-Vinegar Cauliflower, and Pine Nuts
Yellow Chanterelle Frittata
Margarita Bars
New Potato Salad with Creamy Mustard and Garlic Chips
Pineapple Chicken Satay with Sunshine Sauce
Preserved Lemon Ricotta Agnolotti
Udon in Spicy Coconut Broth
Lemon Turmeric Cake with Mango Blossom
Turmeric-Pickled Egg Salad
Roasted Summer Squash Bruschetta
Banana Pepper and Corn Salad
Orange Sungold Tomato Gazpacho
Saffron-Tangerine Frozen Yogurt
Baked Macaroni and Squash
Sweet Potato Rösti with Gochujang Sour Cream
Pumpkin Pancakes
Ribboned Carrots on Harissa Yogurt
Habanero Cara Salmon Poke
Persimmon-Kumquat Salad with Goji Dressing and Nasturtiums
Spicy Kabocha Tempura
Apricot Jam Tart
Red Cherry Tomato Agrodolce with ’Nduja on Toast
Kashmiri Chile Chicken Tikka Masala
Mapo Ragù with Rice Cakes
Tomato Tart
Coppa-Wrapped Jimmy Nardellos
Strawberry Milkshake Pancakes
Beets, Blood Oranges, and Radicchio
Ahi Tuna Aguachile Rojo
Wine-Poached Pears with Sour Cherry Cream and Roses
Red Berry Porridge with Sugar Plum Compote
Pink Bavette with Romesco, Pluots, and Sherried Cherries
Beet-Imbued Gravlax
Pomelo Hamachi Crudo
Guava-Rhubarb Sorbet
Slow-Roasted Harissa Salmon and Pink Chicory Salad
Spanish-Style Garlic Shrimp
Pomegranate-Sumac Lamb
Rose-Glasses Fortune Cookies
Beet-Balls with Pickled Turnip Dip
Chilled Summer Borscht
Purple Purple Lettuces with Kalamata, Plum, and Verjus-Grette
Uva Ube Schiacciata
Pickled Purple Carrot and Cabbage Slaw
Beet Ricotta Gnocchi
Quinoa with Watermelon Radish and Dried Sour Cherries
Purple Sweet Potato Pie Bars with Cornmeal Crust
Sweet-and-Sour Eggplant, Sichuan-Style
Blueberry-Cherry Amaretti
Cauliflower Rice with Red Orach
Blue Corn Quesadillas
Blue Marbled Sugar Cookies
Blueberry Branzino
Pressed Flower Shortbread
Blue Oyster Mushroom Bao
Blue Jean Easter Egg Bread
Butterfly Pea Flower Ice Cream
Ombré Crepe Cake
Blue Madeleines
Sky Dumplings
Mermaid Bowls
Green Apple-Fennel Salad with Goat Cheese and Pistachio Pesto
Matcha and Mint Ice Cream Sundae
Little Gem Caesar with Spinach Croutons
Kale Risotto
Matcha-Lime Tea Cake with Candied Mint
Lemongrass-Cilantro Tofu Bánh Mì
Zhoug-Marinated Feta and Fava Toasts
French Lentils, Broccolini, and Arugula with Italian Salsa Verde
Blistered Beans and Yuzu Kosho Scallops
Cilantro Scallion Pancakes
Brown Pear-Apple Crumble
Parsnip Soup with Toasted Sunflower Seeds and Dates
Caramelized Onion and Anchovy Tart
Chipotle-Cumin Pinto and Chorizo Enfrijoladas
Brown Butter Gnocchi with Wild Mushrooms and Bread Crumbs
Piri-Piri Chicken and Potatoes
Slow-Roasted Guajillo Pork
Mocha Cake with Ganache Frosting
Espresso Granita
Gingery Pork Udon with Frizzled Shallots
Black Chile Negro Pork Tacos with 50/50 Tortillas
Kuro Goma Buckwheat Waffle
Tiny Cocoa Noir Pots de Crème
Peppercorn-Crusted Steak with Black Garlic Pan Sauce
Forbidden Rice Temaki
Squid Ink Pasta with Oil-Cured Olives and Opal Basil
Chia Puddings with Blackberries
Black Sesame Gelato and Brittle
Midnight Cupcakes
Black Tahini Cookies
Color Menus Black and White
Valentine
Monochrome: Orange
Monochrome: Green
Red, White, and Blue
Rainbow
Fall
Spring
Christmas
Halloween
Tropical
Jewel Tone
