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Allegra's Colour Cookbook [Hardcover]

Allegra McEvedy
5.0 out of 5 stars  See all reviews (4 customer reviews)

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Book Description

26 Oct 2006
Why are most summer berries red, and what does that redness do to you? Why is pink grapefruit more fun than yellow, and blood oranges more appealing than their common cousin? What is our problem with blue food? Allegra explores the significance of the colour of food we eat and, interestingly, how it is connected to the season we eat it in - the oranges, golds and browns of autumnal food, the forest greens of winter, the revitalising yellows and new greens of spring and the vibrant reds and pinks of summer. She found that to ignore this natural system of colour and especially season just doesn't make sense - a strawberry eaten mid-winter will cost twice the price and contain less than 10 per cent of the iron, vitamin C and antioxidants than in summer, let alone the sacrifice you are making on taste. "Allegra's Colour Cookbook" contains a chapter for each season, with its own palette of colours, and recipes that use ingredients that are at the top of their game. Enjoy yellow courgettes, broad bean and Fresh pea tartlets in spring or duck and baked plums with pumpkin puree in autumn. At the end of each chapter there's a run-down on what it is exactly that each season's produce can do for you, and why adding it to your diet will make you, and those you cook for, feel bouncier and bonnier than before.


Product details

  • Hardcover: 224 pages
  • Publisher: Kyle Cathie (26 Oct 2006)
  • Language: English
  • ISBN-10: 1856266680
  • ISBN-13: 978-1856266680
  • Product Dimensions: 20.5 x 25.5 cm
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon Bestsellers Rank: 312,128 in Books (See Top 100 in Books)

More About the Author

Described by The Independent as "a caterer with a conscience", Allegra McEvedy has been cooking professionally for 20 years, working her way through a clutch
of London's best restaurants as well as an eighteen month spell in the States.

She got her first Head Chef position at Tom Conran's The Cow, in Notting Hill, at the age of 24. During a spell in the USA, Allegra ran the kitchen at Robert De Niro's New York restaurant Tribeca Grill, regularly doing 500 covers a night.

In 2003, Allegra co-founded LEON, the award-winning, healthy, fast-food restaurant group, which opened its first outlet in Carnaby Street in 2004. Allegra gave up her role at LEON in early 2009 to focus on writing and broadcasting, though she remains a keen shareholder in the business.

Allegra was Chef in Residence at The Guardian for 3 years until 2009, as well as hosting a quarterly "cookalong", the internet's first live, interactive and illustrated cooking class.

Over the summer of 2009, Allegra co-presented Economy Gastronomy, a six-part BBC prime-time series about planning ahead, shopping well, spending less and using ingredients wisely.

In 2008, Allegra was awarded an MBE for services to the hospitality industry, with the citation of promoting healthier eating and ethical sourcing in the UK.

Product Description

Review

Packed with recipes that make the most of seasonal flavours. -- Grow Your Own

" Allegra is one of the country's most exciting chefs." -- Nigel Slater - Observer Food Monthly, Novemeber 2006

.. a celebration of seasonality -- Sainsbury's Magazine, November 2006

...With recipes for veggies and carnivores, Colour is a feast for
the eyes and taste buds
-- Diva, January, 2007

...bursting with vibrancy...vivid photographs...charming
theory...and...written with honesty, wit and a refreshing lack of
pretension
-- Country Living, January 2007

Robust and colourful flavours. -- The Guardian, November 25 2006

Seasonal recipes that taste great and make you feel even better. -- Olive , November 2006

[This] book is shaped by the seasons and the significance of food
colours...the food is inspirational. -- Delicious, December, 2006

About the Author

Allegra McEvedy has worked at Green's, The Belvedere, The Groucho Club and The River Cafe. She gained a special visa to the US as 'an alien with extraordinary ability in the culinary arts' and worked at Robert de Niro's New York restaurant Tribeca Grill. She is a founding partner of Leon, a healthy fast-food restaurant concept that won 'Best New Restaurant' in the 2005 Observer food awards. She has a weekly column in the Evening Standard's ES Magazine and monthly columns in Elle, Living etc and Image. She has contributed to GQ, Tesco Magazine, The Guardian and Good Housekeeping.

Inside This Book (Learn More)
First Sentence
Why are tomatoes red, and what does that redness do for you? Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Most Helpful Customer Reviews
5 of 5 people found the following review helpful
5.0 out of 5 stars great and inspirational chef 20 Nov 2011
By a cook
Format:Hardcover
I noticed that there had only been one review of this book and i thought i should let people know that its an excellent cookbook with a great range of recipes which work, as well as interesting facts regarding the health benefits of some of the ingredients. There is soul in her cooking!
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1 of 1 people found the following review helpful
5.0 out of 5 stars Great seasonal recipes 19 Jan 2013
Format:Hardcover|Verified Purchase
Love Allegra's approach. Sensible, seasonal recipes - lovely to flick through and salivate! You'll want to cook all the recipes.............but maybe give the hash cakes a miss!
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21 of 26 people found the following review helpful
5.0 out of 5 stars Totally inspiring 18 Dec 2006
Format:Hardcover
Saw this reviewed in OFM and have to say I was intrigued, not least because of the fudge recipe with a twist (which I have yet to try...)! Full of funky recipes and fab photography, it's totally inspiring. This book has real personality and am looking forward to adding a bit more colour and flavour to my cooking!
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5.0 out of 5 stars Five Stars 19 July 2014
Format:Hardcover
very good food
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