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Cook Color: A Rainbow of 100 Recipes by Maria Zizka: New - Picture 1 of 1
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Cook Color: A Rainbow of 100 Recipes by Maria Zizka: New

ladydragonfly49
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US $13.95
ApproximatelyAU $21.50
Condition:
Brand new
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Located in: Lynn, Massachusetts, United States
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eBay item number:205501675459
Last updated on 25 May, 2025 20:03:54 AESTView all revisionsView all revisions

Item specifics

Condition
Brand new: A new, unread, unused book in perfect condition with no missing or damaged pages. See the ...
Pages
244
Publication Date
2023-05-16
ISBN
9781579659950

About this product

Product Identifiers

Publisher
Artisan
ISBN-10
1579659950
ISBN-13
9781579659950
eBay Product ID (ePID)
16058363884

Product Key Features

Book Title
Cook Color : a Rainbow of 100 Recipes
Number of Pages
244 Pages
Language
English
Topic
Health & Healing / General, Seasonal, Entertaining
Publication Year
2023
Genre
Cooking
Author
Maria Zizka
Format
Hardcover

Dimensions

Item Height
0.7 in
Item Weight
30.8 Oz
Item Length
11.2 in
Item Width
8 in

Additional Product Features

Intended Audience
Trade
Table Of Content
Introduction 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
Synopsis
Cook like an artist and discover a palette of pleasure and surprise, from the feathery lightness of Radish, Belgian Endive, and Ricotta Salata to sophisticated Midnight Cupcakes and Forbidden Rice Temaki. Unleash flashy oranges in Habanero Cara Cara Salmon Poke. Express the power of red with Pomegranate-Sumac Lamb. Harness the alchemy of beet meets acid for a royally purple Beet Ricotta Gnocchi. Experiment with butterfly pea blossoms to create ice cream the color of the sky. And make plain old green and brown food glamorous again with matcha, caramelized onions, tons of herbs, and techniques like blistering and going from boil to ice bath., 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.

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