"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"-- Provided by publisher.
This resource is supported by the Institute of Museum and Library Services under the provisions of the Library Services and Technology Act as administered by State Library of Iowa.