Allegra's Colour Cookbook [Hardcover]

.. a celebration of seasonality

[This] book is shaped by the seasons and the significance of food
colours...the food is inspirational.

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

...bursting with vibrancy...vivid photographs...charming
theory...and...written with honesty, wit and a refreshing lack of
pretension

Packed with recipes that make the most of seasonal flavours.

Seasonal recipes that taste great and make you feel even better.

Robust and colourful flavours.

" Allegra is one of the country's most exciting chefs."

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.

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.