Feast With Your Eyes & Then With Your Fork

Feast With Your Eyes & Then With Your Fork

Emma Christensen
Aug 26, 2014
(Image credit: Emma Christensen)

The angle: Beautiful foods just taste better.

Recipes for right now: Summer Berry-Coconut Milk Ice Pops, Salmon Banh Mi, Summer Squash Pasta with Green Goddess Dressing, Millet-Stuffed Peppers with Tomatillo Salsa, Broiled Figs with Za'atar and Pecans

Who would enjoy this book? Cooks who love the art of presenting food as much as cooking it; people with CSAs.

Quick Facts

Who wrote it: Kimberley Hasselbrink of The Year in Food

Who published it: Ten Speed Press

Number of recipes: 65

Other highlights: In the restaurant world — and in the food blogging world — there is an oft-repeated adage: We eat with our eyes first. This is a lesson that Kimberley Hasselbrink has taken to heart and transformed into a whole philosophy for eating. Her recipes often combine a few simple, seasonally-influenced ingredients in ways that engage and inspire — juicy figs cooked with za'atar spices, rice tossed with a green cilantro dressing and paired with nectarines, bright orange apricots poached in rose water — and with each one, she has an eye on how the final dish will look on the plate.

This is more than evidenced by the richly-textured, totally immersive, and yes, vibrant photos that accompany each recipe. The food feels so close and real you can practically smell the spices and hear the crunch of your fork as you dig in. This is a cookbook to inspire your cooking and your plates season after season.

Find the book at your local library, independent bookstore, or Amazon: Vibrant Food by Kimberley Hasselbrink

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