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Bright Cooking: Recipes for the Modern Palate
From celebrated chef and tastemaker Camille a uniquely beautiful primer that teaches home cooks new ways of cooking and thinking about nourishing, flavorful foods.
Great food should look beautiful, taste special, and make you feel good.
In Bright Cooking , her highly anticipated first cookbook, celebrated chef and food stylist Camille Becerra offers 125 fresh, natural recipes that boost one’s mood with their stunning beauty and body with their plant-based, healthful ingredients. Starting with 50 foundational pantry basics—mother sauces, broths, dusts, finishing oils, and more—elements are combined in uncommon and uncomplicated ways to create 75 eat-anytime dishes for all occasions.
Say you went to the farmers’ market and bought some beautiful chicories. You can add some Chili Mushroom Pickle and swirl on some Crispy Honey Chile Oil from your pantry to create Maple Chicories with Chile Honey. Maybe you’re not in the mood to put together an involved meal. Ah! You picked up some squash at the market—you can char it and nest it in a creamy swirl of Fennel Pollen Yogurt with a dusting of pistachios for a thrown-together treat or add Coconut-Ginger Broth and curry paste to create a warming, brothy bowl.
Bright Cooking is about inspiring you to create based on what you have in your kitchen, what you hunger for, and what your body is communicating it needs. With advice throughout on adding big flavor and a sense of playfulness to your repertoire, Bright Cooking teaches new ways of thinking about and preparing food. After you work your way through the book, you’ll only be a smear of this, a few sprinkles of that, and a pinch of flourish away from confidence and creative freedom in the kitchen.
CELEBRATED CHEF & TASTEMAKER WITH DEDICATED Camille Becerra is an “it” girl in the food world, both for her dishes and her style in and out of the kitchen. Featured in the New York Times Style Magazine , Bon Appetit , Vogue , Refinery 29 , Elle , Condé Nast Traveler , Martha Stewart Living , Kinfolk , and on the cover of Cherry Bombe , to name just a few, her cooking and food styling are iconic—instantly recognizable, covetable, gorgeous, and packed with nutrients.
HEALTHY RECIPES DONE As a pioneer of the healthy chic food movement, Becerra represents her ideals through the plant-based and pescatarian recipes in this book. Her philosophy is that food should look beautiful, have dimensions of flavor, and make one feel good after eating it, all while nurturing one’s immune system with superfoods to maximize nutrients.
EASY, SUSTAINABLE Becerra's crafted approach to cooking comes from the many styles of restaurants in which she has macrobiotic, vegetarian, local, organic, and sustainable. Recipes utilize every component of each ingredient, resulting in well-rounded flavors and no food waste.
Perfect
Great food should look beautiful, taste special, and make you feel good.
In Bright Cooking , her highly anticipated first cookbook, celebrated chef and food stylist Camille Becerra offers 125 fresh, natural recipes that boost one’s mood with their stunning beauty and body with their plant-based, healthful ingredients. Starting with 50 foundational pantry basics—mother sauces, broths, dusts, finishing oils, and more—elements are combined in uncommon and uncomplicated ways to create 75 eat-anytime dishes for all occasions.
Say you went to the farmers’ market and bought some beautiful chicories. You can add some Chili Mushroom Pickle and swirl on some Crispy Honey Chile Oil from your pantry to create Maple Chicories with Chile Honey. Maybe you’re not in the mood to put together an involved meal. Ah! You picked up some squash at the market—you can char it and nest it in a creamy swirl of Fennel Pollen Yogurt with a dusting of pistachios for a thrown-together treat or add Coconut-Ginger Broth and curry paste to create a warming, brothy bowl.
Bright Cooking is about inspiring you to create based on what you have in your kitchen, what you hunger for, and what your body is communicating it needs. With advice throughout on adding big flavor and a sense of playfulness to your repertoire, Bright Cooking teaches new ways of thinking about and preparing food. After you work your way through the book, you’ll only be a smear of this, a few sprinkles of that, and a pinch of flourish away from confidence and creative freedom in the kitchen.
CELEBRATED CHEF & TASTEMAKER WITH DEDICATED Camille Becerra is an “it” girl in the food world, both for her dishes and her style in and out of the kitchen. Featured in the New York Times Style Magazine , Bon Appetit , Vogue , Refinery 29 , Elle , Condé Nast Traveler , Martha Stewart Living , Kinfolk , and on the cover of Cherry Bombe , to name just a few, her cooking and food styling are iconic—instantly recognizable, covetable, gorgeous, and packed with nutrients.
HEALTHY RECIPES DONE As a pioneer of the healthy chic food movement, Becerra represents her ideals through the plant-based and pescatarian recipes in this book. Her philosophy is that food should look beautiful, have dimensions of flavor, and make one feel good after eating it, all while nurturing one’s immune system with superfoods to maximize nutrients.
EASY, SUSTAINABLE Becerra's crafted approach to cooking comes from the many styles of restaurants in which she has macrobiotic, vegetarian, local, organic, and sustainable. Recipes utilize every component of each ingredient, resulting in well-rounded flavors and no food waste.
Perfect
272 pages, Hardcover
Published June 25, 2024
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Displaying 1 - 25 of 25 reviews
December 24, 2023
Bright Cooking by Camille Becerra, a New York-based chef entering her third decade of professional cooking, is really two books in one. On one level, it’s kind of a woo-woo experience with the stated goal of “demystify[ing] the practice of listening to your body and honing your instincts in a healthy and intuitive way.” Unfortunately, my body believes I need more chocolate and cheesecake, so it didn’t work for me. But, for a lot of people, I’m sure that would be a draw. On the other hand, a recommendation to buy organic and sustainable food is always a good idea.
The other part of this book are the recipes, most of them vegetarian, although a few include fish. She has a recipe on making your own butter, pickled things, broths, powders, oils jams and more, most of them pretty exotic. This would be a great book for someone with a definite Brooklyn hipster vibe. That’s not throwing shade on this very beautiful cookbook; it’s just a realization that this book isn’t for me. Nearly all of the recipes are like these: Maple Chicories with Chile-Mushroom Pickle Toast; Endive and Parsnip Salad with Pistachio, Blue Cheese and Citronelle; Salt-Baked Vegetables with Cacao Seed Mix, Dressed Rice with Shiso and Summer Gomasio, and Kombu-Cured Fish with Quinoa-Potato Crisp. If that’s up your alley, this would be a five-star find for you.
In the interest of full disclosure, I received this book from NetGalley and Chronicle Books in exchange for an honest review.
The other part of this book are the recipes, most of them vegetarian, although a few include fish. She has a recipe on making your own butter, pickled things, broths, powders, oils jams and more, most of them pretty exotic. This would be a great book for someone with a definite Brooklyn hipster vibe. That’s not throwing shade on this very beautiful cookbook; it’s just a realization that this book isn’t for me. Nearly all of the recipes are like these: Maple Chicories with Chile-Mushroom Pickle Toast; Endive and Parsnip Salad with Pistachio, Blue Cheese and Citronelle; Salt-Baked Vegetables with Cacao Seed Mix, Dressed Rice with Shiso and Summer Gomasio, and Kombu-Cured Fish with Quinoa-Potato Crisp. If that’s up your alley, this would be a five-star find for you.
In the interest of full disclosure, I received this book from NetGalley and Chronicle Books in exchange for an honest review.
December 26, 2023
This is a gorgeous, colorful, unique cookbook!
The foundation of the book is based on various sauces- yogurt based, herb based, butter based, etc. There are also a few recipes for pickles, ferments, and vegetarian/pescatarian based broths/stocks. Each recipe comes with several ideas for how to use them, which is great!! These components are also then incorporated into mostly simple recipes (such as salads, grain bowls, pescatarian mains) with unique ingredients for some very interesting flavor combinations.
I can see myself trying some of the sauces when it’s farmer’s market season, and I can more easily locate fresh ingredients. Some recipes would be very hard to find the ingredients any time of year here in the Midwest U.S. I wasn’t especially interested in the recipes that included the sauces, but I can see myself using them with my own recipes.
Overall I would recommend it for people looking for a bright, colorful cookbook with creative ideas to add to their shelves!
The foundation of the book is based on various sauces- yogurt based, herb based, butter based, etc. There are also a few recipes for pickles, ferments, and vegetarian/pescatarian based broths/stocks. Each recipe comes with several ideas for how to use them, which is great!! These components are also then incorporated into mostly simple recipes (such as salads, grain bowls, pescatarian mains) with unique ingredients for some very interesting flavor combinations.
I can see myself trying some of the sauces when it’s farmer’s market season, and I can more easily locate fresh ingredients. Some recipes would be very hard to find the ingredients any time of year here in the Midwest U.S. I wasn’t especially interested in the recipes that included the sauces, but I can see myself using them with my own recipes.
Overall I would recommend it for people looking for a bright, colorful cookbook with creative ideas to add to their shelves!
May 7, 2024
A BIG THANK YOU to Chronicle Books and NetGalley for the ARC of Bright Cooking: Recipes for the Modern Palate by Camille Becerra. This is a strikingly creative cookbook that offers a fresh perspective on cooking and eating well. With a focus on vibrant flavors, nourishing ingredients, and beautiful presentation, Becerra introduces readers to a new way of thinking about food that’s approachable and adaptable based on what you already have in your own pantry. Becerra places a major emphasis on creativity and versatility, empowering home cooks to experiment with ingredients and techniques to create dishes that are as visually stunning as they are delicious.
One of the book's highlights is its comprehensive approach to building flavor, starting with foundational pantry basics like mother sauces, broths, and finishing oils. Becerra provides readers with the foundational macrobiotic recipes they need to get started, offering guidance on how to combine these elements in unexpected ways. Her playful approach to ingredients and flavors encourages readers to embrace experimentation and trust their instincts in the kitchen.
With its beautiful photography, clear instructions, and inventive recipes, this cookbook is sure to inspire home cooks of all skill levels to infuse their meals with creativity, joy, and, of course, brightness. I plan on slowly incorporating a great many of these recipes into my own meal-planning rotation. Some of my personal favorites are listed below:
● Green Goddess Yogurt
● Walnut-Kimchi Dip
● Coconut-Ginger Broth
● Plum Molasses
● Turmeric-Chili Almonds
● Crispy Honey Chili Oil
● Napa Cabbage, Coconut, and Pecan Salad with Pecan-Coconut Dressing
● Collard Green and Peach Summer Salad
● Squash with Peanut-Coconut Curry
● Corn and Potato Chowder
● Salt and Pepper Seafood Fry
Although it will surely mean having to build yet another self in my kitchen to hold more cookbooks, this is one that I plan on purchasing and keeping on hand for constant reference. I definitely see myself coming back to this one again and again and taking something different away each time.
I received this book free from NetGalley in exchange for an honest review.
5 of 5 Stars
Pub Date 25 June 2024
#BrightCooking #NetGalley
One of the book's highlights is its comprehensive approach to building flavor, starting with foundational pantry basics like mother sauces, broths, and finishing oils. Becerra provides readers with the foundational macrobiotic recipes they need to get started, offering guidance on how to combine these elements in unexpected ways. Her playful approach to ingredients and flavors encourages readers to embrace experimentation and trust their instincts in the kitchen.
With its beautiful photography, clear instructions, and inventive recipes, this cookbook is sure to inspire home cooks of all skill levels to infuse their meals with creativity, joy, and, of course, brightness. I plan on slowly incorporating a great many of these recipes into my own meal-planning rotation. Some of my personal favorites are listed below:
● Green Goddess Yogurt
● Walnut-Kimchi Dip
● Coconut-Ginger Broth
● Plum Molasses
● Turmeric-Chili Almonds
● Crispy Honey Chili Oil
● Napa Cabbage, Coconut, and Pecan Salad with Pecan-Coconut Dressing
● Collard Green and Peach Summer Salad
● Squash with Peanut-Coconut Curry
● Corn and Potato Chowder
● Salt and Pepper Seafood Fry
Although it will surely mean having to build yet another self in my kitchen to hold more cookbooks, this is one that I plan on purchasing and keeping on hand for constant reference. I definitely see myself coming back to this one again and again and taking something different away each time.
I received this book free from NetGalley in exchange for an honest review.
5 of 5 Stars
Pub Date 25 June 2024
#BrightCooking #NetGalley
August 10, 2024
In a “pick me, choose me” kind of world, Bright Cooking jumps out at you. The truly bright yellow cover and page edges, the bold mixed font types and colors and the bowl of food pictured combine to make this book one you can not miss. The content is divided into two main sections of Elements and Dishes, and there is a bit of a paradox in that it contains a lot of simple recipes that are actually rather complex in their results, so for a kitchen adventurer, or an aspiring one, this book welcomes you into that arena.
As a cookbook reader and user, this one fulfills both roles. I took this cookbook on vacation and spent time reading the introduction to understand the why of how the book came to be and through the recipes. The Elements section had me taking notes on the various from Modern Mother Sauces to Stocks to Finishings and then cross referencing my list with the various Dishes I could use them in. Having then made some (Power Powder Master recipe, Avocado-Cumin Butter, Citronette, and Turmeric-Chili Almonds), I understood that the Elements are intended to be things you make to use in your own ways too to make your own dishes POP.
I made the Cucumber, Plum, and Ricotta with Citronette salad which was truly as pretty as it was filled with texture from the crunchy cucumbers and roasted pine nuts to the cool smoothness of ricotta. For the other Elements I made, they take simple things like a steak to a WOW factor when topped with the bright green avocado based compound butter, string beans topped with both the Power Powder and the Almonds. I have been sprinkling Power Powder over green salads for weeks now and there is no taste fatigue, just elevated eating.
This is a cookbook to curl up with, knowing that the things you make from it will perk up your stable of rotating recipes. Chronicle Books provided me with a copy of this cookbook; the opinions shared are my unbiased review.
As a cookbook reader and user, this one fulfills both roles. I took this cookbook on vacation and spent time reading the introduction to understand the why of how the book came to be and through the recipes. The Elements section had me taking notes on the various from Modern Mother Sauces to Stocks to Finishings and then cross referencing my list with the various Dishes I could use them in. Having then made some (Power Powder Master recipe, Avocado-Cumin Butter, Citronette, and Turmeric-Chili Almonds), I understood that the Elements are intended to be things you make to use in your own ways too to make your own dishes POP.
I made the Cucumber, Plum, and Ricotta with Citronette salad which was truly as pretty as it was filled with texture from the crunchy cucumbers and roasted pine nuts to the cool smoothness of ricotta. For the other Elements I made, they take simple things like a steak to a WOW factor when topped with the bright green avocado based compound butter, string beans topped with both the Power Powder and the Almonds. I have been sprinkling Power Powder over green salads for weeks now and there is no taste fatigue, just elevated eating.
This is a cookbook to curl up with, knowing that the things you make from it will perk up your stable of rotating recipes. Chronicle Books provided me with a copy of this cookbook; the opinions shared are my unbiased review.
February 14, 2024
The premise of Bright Cooking is that food should look beautiful and make you feel good/nourished and it does just that.
The book is broken down into two sections: Elements and Dishes. The Elements section contains Mother Sauces; Pickles, Ferments, and Cures; Stocks, Broths, and Dashis; Flavor Pastes, Fruit Sauces and Tonics; and Finishings. The Dishes section contains Fruits & Cereals, Baked, Snacks, Salads, Vegetables, Grains, and Seafood. The author says that cooking is sensorial and eating is intuitive. She advises that you should be responsible in your sourcing and that adventure is essential. (I found the book to be pretty serious, especially considering some of the whimsical ways it had been described.)
The photographs are beautiful, but limited and often more mood photos than anything else.
Some of the recipes you’ll find are Savory Lemon Focaccia, Corn and Chickpea Fritters with Ginger-Garlic Mojo, Turkish Eggs with Crispy Honey Chili Oil, Dal Fritters with Leche de Tigre, Chilled Noodles with Peanut-Ginger Sauce, Clams and Brothy Rice. (There are ten or so fish recipes.)
There are also sections on building toast, fruit, and dragon bowls, how/why to sprout, forgotten vegetables, making crudo, steaming fish, and more.
Most of the recipes have easy-to-find ingredients although some of the preparations will likely be new to someone who doesn’t do a lot of Farmer’s Market-style cooking.
Bright Cooking would be good for someone new to plant-based/pescatarian cooking who wants to build a solid foundation of elements (sauces, Dashis, pastes, etc.) It’d also be useful for someone who wants to level up their commitment to a plant-based way of life.
The book is broken down into two sections: Elements and Dishes. The Elements section contains Mother Sauces; Pickles, Ferments, and Cures; Stocks, Broths, and Dashis; Flavor Pastes, Fruit Sauces and Tonics; and Finishings. The Dishes section contains Fruits & Cereals, Baked, Snacks, Salads, Vegetables, Grains, and Seafood. The author says that cooking is sensorial and eating is intuitive. She advises that you should be responsible in your sourcing and that adventure is essential. (I found the book to be pretty serious, especially considering some of the whimsical ways it had been described.)
The photographs are beautiful, but limited and often more mood photos than anything else.
Some of the recipes you’ll find are Savory Lemon Focaccia, Corn and Chickpea Fritters with Ginger-Garlic Mojo, Turkish Eggs with Crispy Honey Chili Oil, Dal Fritters with Leche de Tigre, Chilled Noodles with Peanut-Ginger Sauce, Clams and Brothy Rice. (There are ten or so fish recipes.)
There are also sections on building toast, fruit, and dragon bowls, how/why to sprout, forgotten vegetables, making crudo, steaming fish, and more.
Most of the recipes have easy-to-find ingredients although some of the preparations will likely be new to someone who doesn’t do a lot of Farmer’s Market-style cooking.
Bright Cooking would be good for someone new to plant-based/pescatarian cooking who wants to build a solid foundation of elements (sauces, Dashis, pastes, etc.) It’d also be useful for someone who wants to level up their commitment to a plant-based way of life.
December 12, 2023
I'm married to a vegan and, though I still enjoy dairy and fish, I am trying to incorporate more plants and variety into my cooking. This was the ideal read for accomplishing that! While most recipes in this book are plant based, there are still some vegetarian and even pescatarian options. What I love the most about this book is its versatility. Becerra provides base recipes (sauces, seasonings, broths) to be used in conjunction with other recipes in the book, but also makes suggestions for other ways each could be used. Her suggestions allow the reader to see more possibilities for use of each recipe so that individual preferences and creativity can be honored. I also appreciate how she lists how long a recipe will keep and how to store it. Most all ingredients listed in her recipes are items I'm able to find in my rural town grocery though a few I will need to travel into the larger city or order online. We are looking forward to exploring more of her recipes and mixing some of them into new combinations. For a combined diet household, this is an excellent book!
December 15, 2023
The pics in this cookbook put such twinkle in my eyes as I salivated again and again as I turned each page. These recipes explored the ingredients truly, allowing each item to shine in each whole hearted dish. I was in awe one after another, and honestly, so intimidated by almost all of the dishes. This was one of those cookbooks that you would flip through its entirety first, stimulated by so many colors and ingredients and possibilities, then you would go back again to see if you could truly make any of the dishes. I celebrated this cookbook for its creativity and beauty in food, but I was a bit hesitant if this would be a go-to cookbook for an evening meal. Sure, a chef would want to read a cookbook that was at their level, but for the common cook at home, this became a poster version of what we would want to make. The salads are truly sinful and looked delicious, but when would I truly make any of these, I wasn't so sure, but wow, bravo for such a beauty.
Thank you to NetGalley and publisher for an eARC copy in exchange for my honest review.
Thank you to NetGalley and publisher for an eARC copy in exchange for my honest review.
September 11, 2024
Cookbook fun!!! If you're on the hunt for a unique cookbook and want to challenge yourself to try some new flavor combos, pickup this cookbook! This cookbook is a true gem for adventurous everyday home cooks and passionate hobby chefs who like to eat healthy and have their own garden or frequently visit farmers markets. Basically, this is how I'd like to eat all the time!!! If you crave fresh, vibrant and health-conscious dishes with a farm-to-table flair, this book is your new kitchen companion!!!
Most of my "want to try" recipes are at the start of this cookbook in the "Elements" section, which is packed with recipes for flavorful sauces, pickles, flavor pastes and finishings that would elevate any veggie centric dish. I'm particularly excited about trying recipes for herby sorrel yogurt, fennel pollen yogurt, and walnut kimchi dip. Swipe to see my picture of summer gomasio which incorporates dehydrated flower petals and thyme from my garden.
Most of my "want to try" recipes are at the start of this cookbook in the "Elements" section, which is packed with recipes for flavorful sauces, pickles, flavor pastes and finishings that would elevate any veggie centric dish. I'm particularly excited about trying recipes for herby sorrel yogurt, fennel pollen yogurt, and walnut kimchi dip. Swipe to see my picture of summer gomasio which incorporates dehydrated flower petals and thyme from my garden.
February 28, 2024
This will be a fantastic cookbook for some, and leave others wanting. It’s a beautiful cookbook for people who want to learn to cook gourmet, plant focused, gorgeous dishes. There are photos of every dish and these are generally show off recipes. There are really creative flavors and you are likely to seriously elevate your cooking game.
Descriptions keep calling it a plant based cookbook and that typically means vegan. This is not a vegan or even vegetarian cookbook, though vegetables do take center stage. There’s a lot of use of wheat and no nutritional information, two reasons it wouldn’t work in my kitchen. Recipes won’t necessarily be cheap either, but they are likely to be healthy and fun.
I read a temporary digital ARC of this book via NetGalley.
Descriptions keep calling it a plant based cookbook and that typically means vegan. This is not a vegan or even vegetarian cookbook, though vegetables do take center stage. There’s a lot of use of wheat and no nutritional information, two reasons it wouldn’t work in my kitchen. Recipes won’t necessarily be cheap either, but they are likely to be healthy and fun.
I read a temporary digital ARC of this book via NetGalley.
April 1, 2024
What a lovely cookbook! The recipes are easy to follow and the photography is excellent. I love how the sections are broken up. So far we have tried the walnut-kimchi dip, the green tahini, the turkish eggs, and the clams and brothy rice. All were fantastic. I'm excited to try additional recipes from this book, especially those in the elements sections. I know I will come back to this book time and time again. If you are someone who is interested in adding more vegetarian/pescatarian flare to your kitchen, definitely check this one out.
Thank you to the publisher and author for a chance to get a sneak peak of this wonderful cookbook in return for my review.
Thank you to the publisher and author for a chance to get a sneak peak of this wonderful cookbook in return for my review.
October 20, 2024
Love the first section of Bright Cooking with all its master recipes for dressings, sauces, pickles, stocks. I borrowed this book from the library but could see myself purchasing it and referring to it over the years. Also, it’s gorgeous. Maybe a little too precious and vibey but also wow. Realistically, the recipe section contains some gems and some things I know my family would not be there for but i kind of love it. The message is to eat seasonally and intuitively. Loosely follow the recipes, focus on what your body is craving, be creative. There is a lot of wisdom and inspiration packed into this book and as a mediocre but aspirational home cook I am here for it.
February 13, 2024
A lovely creative cookbook beautifully illustrated book. I enjoyed reading the authors journey to this book. It’s educational, delicious and the recipes are easy to follow. I tried a few dressings and sauces and have a few others earmarked. This would be a lovely addition to anyones library. I'd have rated 3.5 if half avail so upped to 4.
I received a copy of this book from Netgalley.com in exchange for a fair and honest review.
I received a copy of this book from Netgalley.com in exchange for a fair and honest review.
December 17, 2023
Bright cooking is one of those beautiful, aspirational types of cookbooks. One where you page through it and think to yourself, this is what I would do and cook if I had more time. The pictures were beautiful and I loved the smallest details of making everything from scratch and being very aware of all of your food and culinary choices. Thanks so much to NetGalley and the publisher for the ARC!
February 1, 2024
Thank you to NetGalley and the publisher for a copy to review. I love reading cookbooks, not just for the recipes but also for the stories of the author and how they came to write recipes and to cooking. I loved the writing, pictures, and how plant based it is. I don't often buy cookbooks because I have so many but this one will definitely be on the list when it comes out.
June 26, 2024
Taking recipes and making them new and interesting is what this book is all about. Carrot harissa? fabulous. I have so many sauces and vegetables bookmarked to make. This book covers basics to extravagant. She gives so many ideas to take what you have on hand and make a wonderful meal from them. Beautiful pictures as well to see what your finished dish should look like. .
December 10, 2023
Really enjoyed this cookbook! Gorgeous pictures, and an interesting, holistic approach to cooking and nutrition. Different recipes than you find in many plant based books.
Thank you Netgalley and Chronicle Books for the ARC!
Thank you Netgalley and Chronicle Books for the ARC!
August 4, 2024
Worth a purchase for the introductory chapter with sauces, toppings, pickles, etc. alone. I got a bit lost in the actual recipes - so many are just things I would never make - but it's a beautiful book. Very inspiring!
November 24, 2024
This cookbook is for a niche audience. Most of the recipes are vegetarian or vegan and a few are pescatarian. Every recipe requires that you make other recipes (mayo, yogurt, jam, fruit powder, salsa, sauce, etc). Most recipes do not have photos. This is not a get dinner on the table quick book.
December 4, 2023
Beautiful photos of the recipes. Not sure if I’d make anything in the book but it was interesting and the photos sure were pretty.
June 20, 2024
This cookbook is rooted in creating bright, flavorful meals. Though mainly rooted in vegetarian recipes, it includes diverse recipes.
September 2, 2024
Recipes for plant bases dishes full of flavor.
May 3, 2025
By the owner of one of my fave now-defunct restaurants, Paloma!!! Fresh vegetarian cooking. That said, I found this more helpful for ideas than for specific recipes.
September 29, 2026
Gorgeous gorgeous cookbook that could be a coffee table book! Unfortunately the cooking style was at a level I'm not sure I'll ever be at, therefore I didn't take any recipes out of it
December 5, 2024
I received a copy of this book from netGalley for a honest review.
I like the concept of this cookbook, but the execution is too hard. This cookbook I'd for those already doing more intense cooking and flavor combos. Too high brow for me.
I like the concept of this cookbook, but the execution is too hard. This cookbook I'd for those already doing more intense cooking and flavor combos. Too high brow for me.
July 3, 2025
I am sure this cookbook would agree with some readers, it is suggested for modern palates. Being very traditional in my cooking and food choices, this collection is not for me.
Displaying 1 - 25 of 25 reviews