Chapter 1: Green Dream
Summary:
This chapter focuses on vibrant and versatile green vegetables, providing a range of salads, dips, and main courses. It emphasizes the importance of balancing textures and flavors, showcasing herbs, spices, and lemon as ingredients that enhance the freshness of greens.
Real Example:
* Green Goddess Dip: A creamy dip made with avocado, herbs, and lemon juice, perfect for dipping vegetables or as a spread on sandwiches.
Chapter 2: The Art of the Roast
Summary:
This chapter explores the techniques of roasting, emphasizing the importance of good-quality ingredients and proper seasoning. It covers a variety of roasted vegetables, meats, and seafood, with tips on how to achieve maximum flavor and tenderness.
Real Example:
* Roasted Spiced Cauliflower: Cauliflower florets roasted with a blend of turmeric, cumin, and coriander, creating a warm and aromatic dish.
Chapter 3: Sweet and Sour
Summary:
This chapter combines sweet and sour flavors in a harmonious blend. It features recipes for dishes that balance acidity, sweetness, and umami. Fruits, vinegar, and honey are frequently used to create a complex and satisfying taste experience.
Real Example:
* Sweet and Sour Aubergine: Pan-fried aubergine slices glazed in a honey-soy sauce, providing a sweet and tangy combination.
Chapter 4: The Grain Divide
Summary:
This chapter celebrates the versatility of grains, exploring their different textures, flavors, and applications. It provides recipes for salads, pilafs, and risottos, showcasing how grains can be used as both a base and a main ingredient.
Real Example:
* Quinoa, Roasted Tomato, and Basil Salad: A refreshing salad combining nutty quinoa, juicy tomatoes, and aromatic basil, creating a simple yet flavorful dish.
Chapter 5: Herb and Spice
Summary:
This chapter emphasizes the transformative power of herbs and spices, exploring their ability to elevate flavors and create vibrant dishes. It introduces techniques for using them in various forms, from fresh to dried to toasted.
Real Example:
* Za'atar Dukkah: A spice blend made with za'atar, cumin, coriander, and sesame seeds, perfect for sprinkling on grilled meats or vegetables.
Chapter 6: Don't Forget the Fruit
Summary:
This chapter explores the often-overlooked culinary potential of fruits. It provides recipes that showcase fruits as a central ingredient, highlighting their sweetness, tartness, and versatility in both sweet and savory dishes.
Real Example:
* Roast Squash with Orange and Honey: Roasted squash drizzled with orange juice, honey, and a hint of cinnamon, creating a warm and comforting dish.
Chapter 7: A Little Bit of Heat
Summary:
This chapter embraces the exciting world of spicy ingredients, teaching readers how to use them effectively to create bold and flavorful dishes. It covers a range of chili peppers, spices, and techniques for bringing heat to food.
Real Example:
* Harissa Paste: A spicy paste made with fresh chili peppers, garlic, cumin, and coriander, providing a versatile addition to marinades, dips, and sauces.
Chapter 8: Not Too Sweet
Summary:
This chapter focuses on the art of creating desserts that are not overly sweet, emphasizing the balance of sweetness with other flavors and textures. It includes recipes for cakes, cookies, and mousses that are both indulgent and satisfying.
Real Example:
* Lemon and Pistachio Cake: A moist lemon cake with a hint of pistachio, topped with a tangy lemon glaze, providing a refreshing and flavorful dessert.
