Blue Eggs and Yellow Tomatoes

We all know: vegetables plucked from a lush local garden are more flavorful and better textured than those from the supermarket. Trends are shifting towards sustainability and are all about eating organic. But how is a savvy cook supposed to thrive when living in a concrete jungle?

Let BLUE EGGS AND YELLOW TOMATOES (Running Press Books/April 2008/$35.00) by Jeanne Kelley be your inspiration. Longtime Bon Appetit contributor Jeanne Kelley has made her dreams of urban sustainability a reality. Despite her Los Angeles zip code, Ms. Kelley’s backyard kitchen garden allows her to indulge her desire for fresh, organic, and flavor-rich produce year round. It’s also home to her pet goat and Araucana chickens, which provide her plentiful milk and the gorgeous sky blue eggs that are the namesake of her exciting new cookbook.

Inside readers will find 150 exquisite recipes designed to help take advantage of local and seasonal foods while incorporating exotic flavors into the everyday diet:

Hummus with Jalapeno-Cilantro Pesto
Potato Soup with Sage and Migas
Mexican Fruit Gazpacho Salad
Whole Grain Tartines with Ricotta, Walnuts, Cherries, Honey, and Mint
Grilled Branzino with Cannellini Bean, Herb, and Lemon Salad
Grilled Buffalo Steaks with Fiery Chimichurri

Kelley’s recipes are simple and spectacular, and don’t sacrifice taste for ease of preparation. And for the truly inspired, the book provides tools to help readers create an urban oasis of their own: a kitchen-garden primer that celebrates the simple joy of growing your own produce, plus brief guides on container and community gardens, raising and keeping backyard chickens, composting, and growing your own exotic ingredients.

BLUE EGGS AND YELLOW TOMATOES builds a bridge between the worlds of convenience cooking and slow foods; between country-fresh and urban-chic It is the essential cookbook for all who hunger to create quick and healthy meals with flair – even in the heart of a bustling metropolis.

About the Author

Jeanne Kelley attended La Varenne Ecole de Cuisine in Paris. For the past 20 years she has been affiliated with Bon Appetit magazine and has been a contributing editor for the magazine since 1999. She 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.

BLUE EGGS AND YELLOW TOMATOES
by Jeanne Kelley
Running Press Books
April 2008
$35.00/hardcover
ISBN: 978-0-7624-3183-0