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. By embracing the natural rainbow of fresh fruits, vegetables, herbs, and spices, a tantalizing world of taste and texture emerges before one's eyes. 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. But cooking by color isn't just about looks; it is an approach that draws connections between…mehr
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. By embracing the natural rainbow of fresh fruits, vegetables, herbs, and spices, a tantalizing world of taste and texture emerges before one's eyes. 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. But cooking by color isn't just about looks; it is an approach that draws connections between color, 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.Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Maria Zizka is the author of numerous award-winning cookbooks. She studied biology at UC Berkeley and food culture at UNISG in northern Italy, where she now teaches as a visiting lecturer. She was named by Forbes as one of the most influential people under 30 in the world of food and drink. Zizka lives and cooks in the Berkeley Hills with her husband and son. Her favorite color to eat is green.
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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
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
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