Product Description

Winner of the IACP California Table Grapes Award 2007

"Allegra really understands the relationship between the farm and the table, and her beautiful book and vibrant recipes clearly show that" Alice Waters

Why does nature flood us with dark, forest-greens in late winter and save the orange of the beta-carotene laden pumpkins for later in the year? Whenever you go to your local store you are confronted by an extraordinary spectrum of colors, but head to your local farmers' market and you become aware of seasonal shades: early in the year it's all about powerful greens, strong enough to withstand the full force of winter. When spring kicks in, yellow shoots turn into adolescent greens like asparagus. Summer is all about the sun and with the heat come vibrant red tomatoes and strawberries or pink raspberries. With autumn shades turn to golden oranges, also saturated with stupendous seasonal powers. It makes sense to eat with the seasons. Eating what nature tells us with her simple color-coded system gives us all we need in terms of flavor and health. Coloring the Seasons contains a chapter for each season, with its own palette of colors, and recipes that use ingredients that are at the top of their game.

Product Details

• Amazon Sales Rank: #631173 in Books
• Published on: 2007-10-25
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 256 pages

Review
Leading the charge to better eating is Allegra McEvedy, a London-based chef and restaurateur. Coloring the Seasons is a guide to getting more people to cook by the season and color -- Kansas City Star

About the Author
Allegra McEvedy is a seasoned chef and co-founder of the award winning Leon, a healthy fast food restaurant chain. Allegra graduated from the Cordon Bleu in 1991 and then worked for a series of restaurants including The River Café. In 1997 she gained a special visa to the U.S. as "an alien of extraordinary ability in the culinary arts". She worked at Robert de Niro's Tribeca Grill in New York for a year before moving to California, where she worked at Rubicon and Jardinière. Allegra came back to London having decided that she was no longer interested in cooking smart food for smart people. Now, in addition to her work at Leon, she has a weekly column in The Guardian and is a Patron of the London Farmers' Markets and a spokesman for the Fairtrade movement.