Cook Color : A Rainbow of 100 Recipes

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. CONTENTS WHAT DOES IT MEAN TO COOK BY COLOR? THE THREE KEYS TO COOKING BY COLOR COLOR BY COLOR / Pickled Daikon and Coconut Cod Rice Bowls Chicken-Jicama Salad with Cumin Crema Wedding Gown Cupcakes Radish, Belgian Endive, and Ricotta Salata Pavlova with Vanilla Cream, White Dragon fruit, and Nectarines Chicken Congee Tzatziki Couscous Rice Noodles with Creamy Tofu Sauce Pita, Chamomile-Steeped Burrata, and Hawaiian Honey Garlicky Gigante Beans, Salt-and-Vin Cauliflower, and Pine Nuts Chanterelle Frittata Margarita Bars New Potato Salad with Creamy Mustard and Garlic Chips Pineapple Chicken Satay with Sunshine Sauce Turmeric-Pickled Egg Salad Udon in Spicy Coconut Broth Roasted Summer Squash Bruschetta Lemon Turmeric Cake with Mango Blossom Preserved Lemon Ricotta Agnolotti Banana Pepper and Corn Salad Saffron-Tangerine Frozen Yogurt Baked Macaroni and Squash Sungold Tomato Gazpacho Sweet Potato Rösti with Gochujang Sour Cream Ribboned Carrots on Harissa Yogurt Habanero Cara Cara Salmon Poke Persimmon-Kumquat Salad with Goji Dressing and Nasturtiums Spicy Kabocha Tempura Pumpkin Pancakes Apricot Jam Tart Kashmiri Chile Chicken Tikka Masala Cherry Tomato Agrodolce with ‘Nduja on Toast Mapo Ragù with Rice Cakes Tomato Tart Coppa-Wrapped Jimmy Nardellos Strawberry Milkshake Pancakes Ahi Tuna Aguachile Rojo Wine-Poached Pears with Sour Cherry Cream and Roses Beets, Blood Oranges, and Radicchio Red Berry Porridge with Sugar Plum Compote Bavette with Romesco, Pluots, and Sherried Cherries Beet-Imbued Gravlax Slow-Roasted Harissa Salmon and Pink Chicory Salad Pomelo Hamachi Crudo Guava-Rhubarb Sorbet Spanish-Style Garlic Shrimp Pomegranate-Sumac Lamb Rose-Glasses Fortune Cookies Beet-Balls with Pickled Turnip Dip Chilled Summer Borscht Purple Lettuces with Kalamata, Plum, and Verjus-grette 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 Uva Ube Schiacciata Blueberry-Cherry Amaretti Cauliflower Rice with Red Orach Blue Corn Quesadillas Blueberry Branzino Marbled Sugar Cookies Pressed Flower Shortbread Butterfly Pea Flower Ice Cream Blue Oyster Mushroom Bao Blue Jean Easter Egg Breads Ombré Crêpe Cake Blue Madeleines Sky Dumplings Mermaid Bowls 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 TeaCake 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 Pear-Apple Crumble Parsnip Soup with Toasted Sunflower Seeds and Dates Chipotle-Cumin Pinto and Chorizo Enfrijoladas Brown Butter Gnocchi with Wild Mushrooms and Bread Crumbs Piri-Piri Chicken and Potatoes Caramelized Onion and Anchovy Tart Slow-Roasted Guajillo Pork Mocha Cake with Ganache Frosting Espresso Granita Gingery Pork Udon with Frizzled Shallots Chile Negro Pork Tacos with 50/50 Tortillas Kuro Goma Buckwheat Waffles 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 ACKNOWLEDGMENTS SOURCES INDEX "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"-- Provided by publisher