Cooking in Color
Vibrant Plant-Forward Recipes from the Food Gays
Published on 18. September 2018
272 pages
978-1-4236-4881-9 (ISBN)
Description
Fresh, plant-forward recipes, plus colorful photography with camera and styling tips for enviable food photos.
Today's food is about much more than nutrition?it's about presentation. The Food Gays, Adrian and Jeremy, have found growing popularity on social media by sharing not only wholesome, delicious recipes, but also rich, colorful food styling and photography.
Their food isn't all vegetarian, but they appreciate the versatility and beauty of fresh produce and incorporate the brilliance of its color into all their dishes with garden-fresh herbs, crisp vegetables, and vivid fruits. These recipes and photography tips inspire the reader to cherish the cooking process and treat mealtime as a moment to reflect and connect with the world around them.
Today's food is about much more than nutrition?it's about presentation. The Food Gays, Adrian and Jeremy, have found growing popularity on social media by sharing not only wholesome, delicious recipes, but also rich, colorful food styling and photography.
Their food isn't all vegetarian, but they appreciate the versatility and beauty of fresh produce and incorporate the brilliance of its color into all their dishes with garden-fresh herbs, crisp vegetables, and vivid fruits. These recipes and photography tips inspire the reader to cherish the cooking process and treat mealtime as a moment to reflect and connect with the world around them.
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09/2018
Gibbs M. Smith Inc
€51.00
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Persons
Adrian Harris and Jeremy Inglett are the two guys behind The Food Gays, a food, travel, and lifestyle blog that features original, bright, and colorful recipes you'll want to eat with your eyes first. What began as a hobby has transformed into a career?with Jeremy completing a Baking and Pastry Arts diploma, and Adrian honing in on his passion for cooking, food styling, and photography. They have worked with brands such as Cuisinart, Whole Foods Market, and Happy Planet. They are freelance online contributors for Food & Wine and Martha Stewart Living and contributing editors for FeedFeed.
Content
- Intro
- Introduction
- Photography and Styling
- The Food Gays Kitchen
- Pantry Superstars
- Flavored Salt Five Ways
- Dukkah
- Sweet and Smoky Spice Rub
- 30-Second Mayonnaise Five Ways
- Grainy Mustard
- Quick-Pickled Red Onions
- Morning Meals
- Ginger Lime Apple Smoothie
- Carrot Cake Overnight Oatmeal
- Mushroom and Kale Savory Oatmeal
- Quinoa Fruit Salad
- Cranberry Coconut Breakfast Power Bars
- Caramelized Onion, Zucchini and Goat Cheese Galettes
- Chorizo and Sweet Potato Tostadas
- Steak and Egg Salad
- Mac and Cheese Eggs Benny
- West Coast Eggs Benny
- Blue Cheese and Ham Scones with Sriracha Crème Fraîche
- Serrano Pepper and Cheddar Bagels
- French Toast Waffles with Whipped Cream and Fruit
- Korean-Style Bulgogi Beef Waffles
- Pretzel Bagel Doughnuts
- Eat With Your Hands
- Rainbow Spring Rolls with Miso Peanut Dip
- Seared Pork and Pineapple Salsa Wrap
- Lemon Pepper Grilled Chicken Wrap
- Hummus Veggie Wrap
- Buffalo Cauliflower Bánh mì with Mushroom Pâté
- Veggienormous Sandwich
- Open-Faced Brie, Peach and Prosciutto Sandwich with Walnuts and Honey
- Zucchini "Meatball" Sub
- Moroccan Pulled Pork Sandwich Dip with Kohlrabi Slaw
- Bowls and Salads
- Watermelon and Cucumber Salad with Herb Vinaigrette
- Grilled Cantaloupe Salad with Burrata and Asparagus
- Romaine Salad with Fresh Tomato Salsa and Ricotta
- Confetti Kohlrabi Slaw
- Shaved Brussels Sprouts Salad
- Couscous Salad with Apples and Cranberries
- Red Quinoa, Mango and Purple Cabbage Salad
- Arancini Salad
- Cold Soba Noodle Salad with Kimchi and Basil
- Balela Panzanella Salad
- Miso Maple Salmon with Chinese Vegetables
- Chicken Salad with Strawberries and Sunflower Seeds
- Teriyaki Chicken Salad Bowl
- Small Plates and Cocktails
- Whisky-Spiked Olives
- Broiled Feta with Chili Salt, Tomatoes and Basil
- Warm Baked Brie with Fruit and Savory Granola
- Blackberry, Brie and Arugula Crostini with Honey and Lavender
- Fresh Nachos with Greek Yogurt and Watercress
- Halibut Ceviche
- Shrimp and Chorizo Skewers with Grilled Lemon
- Greek-Style Lamb Sliders with Tzatziki and Tomato
- Cucumber Ginger Fizz Cocktail
- Whisky Tea Cocktail
- Jalapeño Lime Margarita
- Blueberry Pisco Sour
- Kombucha Collins
- Vegetable Love
- Blistered Tomato Soup
- Beet and Buttercup Squash Soup
- Roasted Vegetable Gazpacho
- Corn Three Ways
- Roasted Radishes and Tomatoes
- Indian-Spiced Squash
- Baked Sweet Potatoes
- Roasted Five-Spice Cauliflower
- Orzo-Stuffed Tomatoes with Mozzarella and Basil
- Heirloom Tomato Phyllo Tart
- Braised Yams with Chimichurri, Eggs and Dukkah
- Company
- Shrimp, Pineapple and Cashew Rice Pilaf
- Creamy Mushroom Linguine with Pangritata
- Spaghetti with Shrimp, Wilted Greens and Sun-dried Tomatoes
- Perfect Pizza Dough
- Spring Vegetable Pizza
- Spicy Hawaiian Pizza with Prosciutto
- Butternut Squash Pizza
- The Food Gays Burger
- Sweet and Sticky Chicken with Basil and Lime
- BBQ Chimichurri Chicken
- Indian-Spiced Fried Chicken
- Smoked Salmon Sushi Cones
- Grilled Squid with Chili and Mint
- Sweets
- Real Fruit ice pops
- Roasted Raspberry and Beet Sorbet
- Peach and Brown Butter Ice Cream
- Sage, Lime and Vanilla Bean Ice Cream
- Chocolate Mint Cupcakes with Sour Cream Frosting
- Chocolate Cherry Skillet Brownies
- Toasted Coconut Mango Mousse Cake
- No-Bake Boozy Blueberry Cheesecake
- Apple, Cinnamon and Beet Crumble
- Classic Lemon Tart
- Pavlovas with Lime Curd, Berries and Mint
- Thank You
