Current Catalog
Contact: Dalyn A. Miller
617.504.6869
Dalyn@dalynmillerpr.com
Welcome to the quickly emerging food movement of field-to-table cooking - where home chefs prune kitchen gardens in the shadow of metropolitan cities, and farmers' markets inspire classic and enticing dishes. Welcome, quite simply, to BLUE EGGS AND YELLOW TOMATOES by Jeanne Kelley.
In more than 150 recipes, Kelley shows home cooks how to take advantage of local and seasonal foods while incorporating exotic flavors into an everyday diet. Kelley's recipes are simple and spectacular and offer optimum flavor with easy preparation. She also provides readers with a kitchen-garden primer that celebrates the simple joy of growing one's own produce, plus brief guides on container and community gardens, raising and keeping backyard chickens, composting, and growing exotic ingredients. Recipes include Gazpacho, Burrata Cheese with Fresh Pesto Drizzle, and Spiced Lamb with Mint, Date, and Apple-Pear Relish.
About the Author
Jeanne Kelley attended La Varenne Ecole de Cuisine in Paris and has been affiliated with Bon Appetit magazine for 20 years. She has been a contributing editor to the magazine since 1999 and has developed recipes for more than 60 features, ranging from easy desserts to elaborate holiday menus. Kelley is a frequent contributor to Cooking Light magazine, and many of her recipes and articles have appeared in the Los Angeles Times Magazine, Natural Health, Islands, and Spa magazines. She lives is in Los Angeles with her husband and two teenage daughters.
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