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Vibrant Food: Celebrating the Ingredients, Recipes, and Colors of Each Season
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Vibrant Food: Celebrating the Ingredients, Recipes, and Colors of Each Season [Format Kindle]

Kimberley Hasselbrink

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Descriptions du produit


It was a head of overripe purple cauliflowerthe last from my friend Nicole’s winter garden—that began my obsession with colorful produce. The cauliflower was close to flowering, and probably a little bitter, but I was enamored. I had never seen purple cauliflower before or, at least, it had never captured my attention so completely. I began to consider vegetables differently—regarding them not in terms of what ingredients would make a meal but what colors inspired me. And 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.

Thinking about produce in terms of color reinvigorated my relationship not only with food but also with photography. It brought me to a place of curiosity, an inquisitive examination of the natural world through its structure, its tones, and its hues. Formalizing this preoccupation with a new series on my blog, The Year in Food, was an easy next step. Called “Color Studies,” the purpose of the series was to celebrate color in produce. The project resonated with people. And it captured and held my attention and interest. Hiding out in the Color Studies were the beginnings of this book. 

One of the greatest discoveries in working on this book was that flavor and texture are equally important in creating a dish one can rightfully call vibrant. 

I love to improvise in the kitchen, driven by a desire to experiment, to think about ingredients creatively, to brainstorm. Vibrant Food is the result of that brainstorming: its purpose is to start with color, employing flavor and texture to build gorgeous, dynamic dishes. My hope is that it is equal parts inspiration and accessibility. Even if you can’t find nettles, fresh chickpeas, kumquats, quince, or some of the other less common ingredients I’ve grown so fond of, I hope that curiosity will get the better of you. Perhaps you’ll bring a striking vegetable home and mull over it, and then build a colorful dish around that vegetable. That is how I cook. 

Which is to say, this book showcases how I like to eat. Some colorful ingredient will capture my fancy, and I’ll begin to think about it. I’ll think about its texture, what would taste good with it, whether it needs sweet or salt or acid, and I’ll build a recipe from there. We all have our preferences and quirks, and I don’t think that mine have ever been more abundantly clear than in the process of making this book. If I had my way, I would add olive oil, Greek yogurt, feta cheese, chipotle powder, paprika, arugula, kale, cardamom, or eggs to nearly everything that I eat. They are the ingredients that I return to again and again. 

And speaking of food preferences, one thing should be noted: I stopped eating wheat in November 2011. I did so because of long-term, chronic digestive issues that were deeply interfering with my ability to function and enjoy life. I had known for a long time that I should cut wheat out of my diet, but it was no easy task. When I finally did so, my digestion began to function healthily again, and I have kept with a gluten-free diet ever since. Most of the dishes in this book that use pasta noodles or wheat flour have been tested both with and without wheat gluten. I have grown to love how dynamic nut and grain flours are, and how much flavor and texture they add to a dish. The choice is yours to make. If you’re partial to wheat noodles and wheat flour, carry on as you know. If you’re curious about eating gluten-free, this is an opportunity to experiment with brown rice noodles, oat flour, almond flour, and the like.

Seasonality and structure
I love eating produce at the peak of its season. It’s a very intuitive way of getting the best fruits and vegetables, and it’s also an intuitive way to organize this book. But what’s in season and when that season begins and ends is wildly variable depending on climate and location. So take it with a grain of salt. Some produce peaks late in its season, some produce straddles the end of one season and the beginning of another. 
I have organized the produce in each section according to when it peaks in the season, from early to late.

Eating intuitively
Sometimes the joy of food can get lost in the nuances of nutrition. Over the past few years, a lot of information has come out on the nutritive value of phytonutrients in colorful vegetables and fruits. I care deeply about what I eat, but not to the point that I will choose one vegetable over another because one has more antioxidants. And so goes this book: if we intuitively let color guide our choices, we can trust that we’re eating well, and taking care of ourselves, and celebrating food for its dynamism, its vibrancy, its flavor, and its colors, as much as we are for its benefits to our health.


Rhubarb Compote 
with Cacao Nibs
Serves 4

Rhubarb’s bracing, tart flavors come alive in this dessert. I love the crunch and savory chocolate notes that the cacao nibs provide, along with the cool tang of crème fraîche. It’s an intoxicating mix. 

In a large pot, combine the rhubarb, honey, water, and lemon juice. Scrape the seeds from the vanilla bean into the pot, and toss the pod in as well. Stir gently 
to combine. Bring the mixture to a boil. Reduce to a simmer and cook, covered, for 12 to 15 minutes, stirring halfway. 

Remove from the heat and allow to cool slightly. Discard the vanilla bean pod. Divide the compote among 4 bowls. Serve warm or at room temperature with 
a dollop of crème fraîche and a generous sprinkling of cacao nibs.

Revue de presse

"The title says it all—this cookbook exudes vibrance. Its pages are filled with simple, healthful, and flavorful dishes I see myself cooking every day. These recipes, arranged by season, will make you run to your local farmers' market again and again."
—Aran Goyoaga, author of Small Plates & Sweet Treats

"I love the wonderful clarity and focus of this book: simple, vividly photographed dishes that highlight the unique flavors, colors, and textures of every season."
—Alice Waters, author of The Art of Simple Food 

Détails sur le produit

  • Format : Format Kindle
  • Taille du fichier : 36965 KB
  • Nombre de pages de l'édition imprimée : 224 pages
  • Editeur : Ten Speed Press (17 juin 2014)
  • Vendu par : Amazon Media EU S.à r.l.
  • Langue : Anglais
  • Synthèse vocale : Activée
  • X-Ray :
  • Word Wise: Non activé
  •  Souhaitez-vous faire modifier les images ?

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8 internautes sur 8 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Great Recipes! 11 juillet 2014
Par LadyD - Publié sur
Format:Format Kindle
I'm a visual learner and I must say, the colorful produce photos here are fantastic. There are tons of delicious recipes to enjoy. Overall, the cookbook is neatly organized by the seasons. I'm fascinated with food photography and how it holds my attention. This is well done. There's so many wonderful meals to choose from. I especially like The Bold Colors of Summer because I can go to my garden and bring the fresh produce in and create a snack, such as strawberries and herbs with mint, cilantro and a Serrano chile. You feel good about yourself when you know you're eating well. Having 5 grandchildren, their favorite is Summer Berry-Coconut Milk Ice Pops. My hubby loves Grilled Trout with Green Tomato Relish and Salmon Banh Mi. You'll find a measurement conversion chart in the back of the book. I recommend this beautiful cookbook. I loved getting to know a little bit about the author and sampling many useful recipes.
8 internautes sur 9 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Vibrant food = Happy me! 22 septembre 2014
Par Spiced Latte - Publié sur
I consider myself a foodie. Coming from different culture, I have been always interested in different ingredients and the better use of fresh vegetables and fruits. The only problem was that I could never create a dish that looked vibrant. That's why I picked up this book. It's not all about your regular salads and it makes you try out new things.

Some of the ingredients might be considered as exotic but I think it allows people to try out new dishes. It also helps that it's easy to read the instructions. I love how light the whole book was and definitely have tons of recipes marked to try out!

I received this book free from BloggingForBooks in exchange for an honest review. This did not influence my opinion in any way.
4 internautes sur 4 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 Vibrant colors and flavors! 26 août 2014
Par H. Grove (errantdreams) - Publié sur
I find the organizational scheme of Vibrant Food to be a bit confusing. The larger scheme makes sense: it's organized by season, into Spring, Summer, Fall, and Winter. It's just weird to me to see very general categories like `berries' or `tree fruits' next to extremely specific ones like `persimmons' or `dungeness crab'. The presence of recipes for unusual ingredients like pea shoots, nasturtium, bee pollen, and fresh nettles is excellent if you're looking for that, but not so much if you just can't source those ingredients; whether it's a positive or a negative is almost entirely dependent on your individual resources. I do agree with the author that these recipes could inspire you to bring home other unusual ingredients to play with, so just be aware of this aspect of the book and decide for yourself whether it's one you'd appreciate.

I absolutely love the gorgeous, colorful photographs. What I really appreciated, however, is that Ms. Hasselbrink totally succeeded in bringing both flavor and texture into play as well as color. The recipes we've tried from this book have been uniformly fantastic.

Spring: The very first recipes in the book are heavy on ingredients I have trouble finding, so I started off thinking I'd have trouble making the recipes in this cookbook. There are recipes like spring pea and pea shoot omelet, fresh chickpeas on toast, pasta with nettle pesto and blistered snap peas, nasturtium salad, and chocolate truffles with bee pollen. However, there are also things like roasted potato salad with asparagus and a boiled egg, rhubarb ginger fizz, and roast chicken with spring onions and salsa verde.

Summer: Plenty of the dishes from this chapter turned out to be doable for me: cherry ginger granola with peaches, cherry clafoutis (incredibly delicious!), summer berry and peach crisp, and sweet corn and squash fritters with avocado crema (the crema is surprisingly tart, which complements the sweet corn perfectly). I finally found harissa, so I may have to try the scrambled eggs with cherry tomatoes and harissa. I need to find some sort of substitute for halloumi cheese so I can make the delectable-looking grilled halloumi with strawberries and herbs.

Fall: There are two recipes each for grapes, figs, quince, and persimmons (back to that odd categorization scheme: the grapes, figs, and persimmons merit their own sections, but not the quince?). I need to use this as a prod to pick up persimmons, so I can make persimmon with broiled goat cheese. You'll also find recipes for apple sage walnut bread, and the marvelous carnitas tacos with apple salsa (perfect timing-our local Whole Foods just started carrying ground ancho and chipotle chile powders!); the sweet-tart flavor of apple salsa with lime juice is the perfect foil to the savory pulled pork. I'm really looking forward to making the chile-roasted delicata squash with queso fresco.

Winter: The twice-baked sweet potatoes look marvelous: why have I not seen this suggested before? There's a red beet risotto that looks quite creative and visually stunning. I can't wait to make the cornmeal pancakes with kumquat syrup, sweet potato and three-bean chili, and black bean patties with avocado citrus salsa. In fact, it's hard to find a single recipe in this section that I don't want to make!

Vibrant Food is a visually stunning cookbook that produces delightful flavors as well. If you have a decent selection of produce available to you (or don't mind getting creative) it's well worth the purchase!

[NOTE: book received for free from Blogging for Books]
6 internautes sur 7 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Vibrant Food: Best Cook Book Ever! 18 juillet 2014
Par reader - Publié sur
I picked up this book because I found the beautiful cover irresistible! The contents of this recipe book did not disappoint me. The recipes are interesting, exciting, unusual, and yet have clear cut, simple directions to make.

I found the accompanying photos breathtaking and tantalizing! The fact that the author of the recipes also took the gorgeous photos just makes this recipe book a treasure. I would own this book for the photographs alone but the recipes themselves are delightful.

The book is divided into sections by the four seasons. Each recipe has a story either behind the finding of the recipe or how to select the ingredients in the recipe or why the ingredients are of benefit. Ms Hasselbrink uses unusual ingredients such as flowers, bee pollen and rare vegetables but also lets you know where you can find them. So while the recipes are unique she doesn’t make it difficult for you to reproduce her artistry in food.

I received this book free from the publishers and was not required to write a positive review.
4 internautes sur 5 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Creative, beautiful, and inspiring 22 juin 2014
Par Ksenya Fleisher - Publié sur
I've been reading Kimberley's blog for years now, and was anxious to receive her long-awaited cookbook. Kimberley is a perfectionist and it shows in this book. The recipes are broken into ingredient sections like 'figs,' 'citrus, and 'sturdy fall greens' -- not to mention one of my favorites, 'Dungeness Crab.' I like that Kimberley's approach isn't trendy -- she focuses on good ingredients and, you guessed it, the vibrant colors of food. She offers alternatives for special diets where necessary but I appreciate that most of the ingredients are things you'd find at the farmer's market or grocery store. Beyond being a cookbook I know I'll revisit time and time again, it's the sort that makes a beautiful addition to any coffee table.
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