Wednesday, July 23, 2014

REVIEW: Vibrant Food

Title: Vibrant Food
Author: Kimberly Hasselbrink
Genre: Cooking
Publisher: Ten Speed Press
Publication date: 6.17.2014
Pages: 224

Date read: 6.23.2014

Recommended by: NetGalley, Read 2 Review

Summary: The vivid colors of fresh produce inspire this artistic collection of whole food recipes from the creator of the acclaimed blog The Year in Food.

         Kimberly Hasselbrink, photographer and creator of the acclaimed blog The Year in Food, invites you to look at ingredients differently and let their colors inspire you: the shocking fluorescent pink of a chard stem, the deep reds and purples of baby kale leaves, the bright shades of green that emerge in the spring, and even the calm yellows and whites of so many winter vegetables. Thinking about produce in terms of color can reinvigorate your relationship with food, and in this collection of recipes, Hasselbrink employs aesthetics, flavor, and texture to build gorgeous yet unfussy dishes for every season.
         Recipes can take you on a journey through spring's Pasta with Nettle Pesto and Blistered Snap Peas, summer's Berry-Coconut Milk Ice Pops, fall's Turkey Burgers with Balsamic Figs, and winter's Sparkling Pomegranate Punch. Featuring photo pairings that celebrate not only the finished dishes but also the striking ingredients that create them – plus a photograph of each and every recipe – this book reveals an artistic picture of whole foods eating.

I was attracted to this book from the cover and I'll admit that it was that and it being a cookbook - that was all I needed to pick this up from NetGalley. I love the idea of this book – "Celebrating the Ingredients, Recipes and Colors of Each Season" – and the things she says (and teaches) in this book. The photos are amazingly beautiful – the recipe photos AND the vegetables that are used in them. The recipe introductions are informative and made me want to try every recipe – they all sound delicious. In fact, I have a bunch of recipes marked that I will be trying soon.

My only issue with this book is that sometimes the cooking instructions are connected to the recipe introduction and placed before the ingredients AND sometimes the recipe introduction is connected to the cooking instructions and placed after the ingredients. This makes it an uncomfortable read and disrupts the flow.

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