Coloring the Seasons: A Cook's Guide Book

Winner of the IACP California Table Grapes Award 2007 "Allegra really understands the relationship between the farm and the table, and her beautiful book and vibrant recipes clearly show that" Alice Waters Why does nature flood us with dark, forest-greens in late winter and save the orange of the beta-carotene laden pumpkins for later in the year? Whenever you go to your local store you are confronted by an extraordinary spectrum of colors, but head to your local farmers' market and you become aware of seasonal shades: early in the year it's all about powerful greens, strong enough to withstand the full force of winter. When spring kicks in, yellow shoots turn into adolescent greens like asparagus. Summer is all about the sun and with the heat come vibrant red tomatoes and strawberries or pink raspberries. With autumn shades turn to golden oranges, also saturated with stupendous seasonal powers. It makes sense to eat with the seasons. Eating what nature tells us with her simple color-coded system gives us all we need in terms of flavor and health. Coloring the Seasons contains a chapter for each season, with its own palette of colors, and recipes that use ingredients that are at the top of their game.Read More