Vibrant Food: Celebrating the Ingredients, Recipes, and Colors of Each Season (Anglais) Relié – 17 juin 2014
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Descriptions du produit
It was a head of overripe purple cauliflower—the 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.
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.
with Cacao Nibs
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
—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
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Commentaires en ligne
Commentaires client les plus utiles sur Amazon.com (beta)
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]
While focusing on colors, Ms. Hasselbrink does pay attention to flavor, texture and nutrition, which are at their best when used in season. And I was very happy to see her acknowledgement that “when a season begins and ends is wildly variable depending on climate and location.” And her seasonal produce overlaps into adjacent seasons, making the chapters appropriate for both northern and southern cooks.
As you would expect in a cookbook with this theme, the pictures are beautiful. And there are plenty of them. I think Ms. Hasselbrink did her own photography and I think she did a good job of it.
I was very excited to see the creativity and assortment of recipes, then (oh! so!) very disappointed to see only 66 recipes, (hence the four-star rating). I just cannot see the value of a bound book, even with a lot of beautiful photographs, with only 66 recipes. But I believe this book would make a beautiful present for someone. With so few recipes, it is not a book I would invest in for myself, but I sure would love to unwrap it, to have and to hold, from a loved one or a friend. It is beautiful and it does contain some pretty fantastic and unusual recipes.
The recipes are simple, with uncomplicated instructions, easy-to-find ingredients, and a variety of cooking techniques. The recipes include eggs, cheese, lots of fresh herbs. It is not a vegetarian cookbook, as chicken and fish dishes are included. Besides the produce, somehow a sub-chapter on crab (two recipes) worked its way into this book, too. Odd, I think, but that is why I use such a general word as “food” in my first sentence. There is a token pork recipe,too, tht features an apple salsa.
I did have some issues with some of instructions. For instance: If you cook a small dice of sweet potatoes (in the three-bean chili recipe) for 60 to 90 minutes, you will have mush.
At the time I am writing this review there is no "Look Inside" feature on this product page, so I will go into some detail on the recipes:
Of which there is quite an interesting mix:
--Breakfast dishes such as Spring Pea and Pea Shoot Omelet and Baked Eggs with Polenta and Ramps;
-- drinks like Pimm’s Cup, Rhubarb Ginger Fizz and Rose Sangria;
--a spattering of salads including Nasturtium Salad, Green Rice Salad with Nectarines and Corn and Thai Chopped Salad with Tofu;
--appetizers, too: Like Fresh Chickpeas on Toast;
--plenty of lunch and dinner offerings like Grilled Trout with Green Tomato Relish and Roast Chicken with Spring Onions;
--several side dishes including Whole Fava Beans with Lemon and Shallots;
--soups are not forgotten either, with Tomato Fennel Soup and Smoky Red Pepper Soup;
--pastas include Summer Squash Pasta with Green Goddess Dressing, Pasta with Nettle Pesto and Blistered Snap Peas;
--desserts include Chocolate Truffles with Bee Pollen, Cherry Buttermilk Clafoutis, and Chocolate Pots de Crème with Lavender and Sea Salt.
The Spring Chapter includes several subdivisions: Greens, alums, roots, rhubarb and flowers. There are 15 recipes.
“The Bold Colors of Summer” contains recipes for berries, stone fruits, greens and herbs, squash, tomatoes and peppers. Starting with berries (strawberries arrive in Texas in mid-April) and ending with tomatoes and peppers, Summer is a long, long season in this book. There are 19 recipes.
The “Rich Colors of Fall” highlight grapes, figs, apples, quince and persimmons, more greens and winter squash. There are 16 recipes.
Winter recipes center on roots, brassicas, Dungeness crab and citrus. There are 16 recipes.
--A risotto with edame and sautéed radishes;
--fresh, roasted sardines with miso, over a carrot and fennel slaw;
--wild rice with grapes, balsamic vinegar, rosemary, chard, hazelnuts and feta cheese;
--figs in balsamic vinegar, mustard and olive oil with a touch of red pepper flakes and salt;
--carnitas tacos with apple salsa:
--a (mellow) Japanese curry with kabocha squash and soba noodles:
--Sweet potato and three bean (your choice of dried beans) chili;
--and last, but definitely not least, Apple Sage Walnut (quick) bread.
*I received a temporary download of this book from the publisher. I have been working with it for several months now, and that is why I am able to post this review on the day that the book becomes available to Amazon customers. Hope this review helps you make a decision on whether to purchase the book. I think it will, especially since there is no "Look Inside" feature provided. I think it would make a beautiful gift for a friend, but that there are only 66 recipes is a very important fact to be aware of.
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.