Book Reviews

Book Review: Blue eggs and yellow tomatoes.

There are thousands of cookbooks, and the IT is full of recipes that you can download.

This book is different, in that it is full of imaginative recipes that you can duplicate with ease, if you love cooking. You do not need much expertise to attempt any of the recipes in this excellent book.

The author, a graduate of the famous Cordon Bleu Cooking School in Paris, grows her own produce and herbs and manages to create `fusion recipes that will cause you to salivate you while reading.

First she extols, rightly, that home grown produce tastes much better and you can pick it fully ripe just before cooking. That alone will make the dish taste better. `

The only thing that is missing is a map of the U S A showing USDA-designed growing zones. But you can easily find out the boundaries of zones with a quick IT search.

This should not be construed that the produce cannot be grown elsewhere in the world, but she mentions this because the book addresses mainly North American housewives and United Kingdom residents.

First she deals with equipment, and then stocking a kitchen, and proceeds with essential gardening tools. She also provides several very useful hints to grow vegetables, herbs, and fruit successfully.

If you are a city dweller and live in an apartment with a balcony don’t be worried. You can grow many herbs in pots on your balcony, even cherry tomatoes. You don’t have to go that far though. In many major North American cities you can rent `gardening land` and grow your own vegetables.

This richly and tastefully illustrated book deserves a space in every home library and even professionals can benefit from reading the contents.

Earlier I mentioned `fusion` cooking and here are some recipes that feature this `blending of cuisines` concept – hummus with jalapeno, cilantro pesto (Central America and Middle East), cherry tomato, goat cheese, and fresh basil pizza (Italy and U S A); Mexican fruit `gaspacho` salad (Spanish inspired Mexican); chilled cucumber soup (Spanish inspired soup); Brussels sprouts with marjoram and pine nuts (Central Europe and Middle East).

These are just some of the recipes anyone can whip up quickly.

Highly recommended.

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