Learn how to incorporate multi-ethnic flavors in your everyday meals with this visually stunning cookbook that provides strategies for both weeknight cooking and special occasions, using local and seasonal foods.
Kelley's backyard kitchen garden is fresh, organic, and yields flavor-rich produce. Complete with a pet goat and Ameraucana chickens it provide her with a plentiful amount of milk and sky blue eggs, all of which inspired the more than 150 simple and delicious recipes that combine home-grown ingredients with globally influenced tastes.
With a kitchen garden primer, composting guide, and gorgeous full-color photography throughout, Blue Eggs and Yellow Tomatoes celebrates the simple joy of field-to-table cooking.
|Publisher:||Running Press Book Publishers|
|Product dimensions:||8.70(w) x 8.82(h) x 0.90(d)|
About the Author
Jeanne Kelley has written for Bon Appetit magazine for 20 years and is a frequent contributor to Cooking Light and Fine Cooking. She is the author of Salad for Dinner. She lives in Los Angeles.