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Vibrant Food: Celebrating the Ingredients, Recipes, and Colors of Each Season Kindle Edition

22 customer reviews

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Length: 224 pages Enhanced Typesetting: Enabled
  • Due to its large file size, this book may take longer to download

"Jacques Pépin Heart & Soul in the Kitchen"
In the companion book to his final PBS series, the world-renowned chef shows his close relationship to the land and sea as he cooks for close friends and family. Learn more

Editorial Reviews


"The title says it all—this cookbook exudes vibrance. Its pages are filled with simple, healthful, and flavorful dishes I see myself cooking every day. These recipes, arranged by season, will make you run to your local farmers' market again and again."
—Aran Goyoaga, author of Small Plates & Sweet Treats

"I love the wonderful clarity and focus of this book: simple, vividly photographed dishes that highlight the unique flavors, colors, and textures of every season."
—Alice Waters, author of The Art of Simple Food 

About the Author

KIMBERLEY HASSELBRINK is a food photographer, writer, and creator of the acclaimed site The Year in Food, which was a finalist in Saveur's 2012 Best Food Blog Awards and has been nominated again this year. Her work appears regularly in the Etsy blog, and her photography clients include Williams Sonoma, Bon Appetit, Harvard Common Press, Kinfolk magazine, Edible San Francisco, Foodzie, Rewinery, Grist, and CUESA. The Year in Food has been praised by The Kitchn, Food52,  Gourmet Live,  Anthology magazine,  Refinery 29, Spry Living, and Babble. Bon Appetit named Kimberley's Instagram account one of the fifteen Best Accounts for Food Lovers.

Product Details

  • File Size: 39653 KB
  • Print Length: 224 pages
  • Publisher: Ten Speed Press (June 17, 2014)
  • Publication Date: June 17, 2014
  • Sold by: Random House LLC
  • Language: English
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Not Enabled
  • Lending: Not Enabled
  • Enhanced Typesetting: Enabled
  • Amazon Best Sellers Rank: #802,083 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer Reviews

Most Helpful Customer Reviews

7 of 7 people found the following review helpful By H. Grove (errantdreams) TOP 500 REVIEWER on August 26, 2014
Format: Hardcover
I find the organizational scheme of Vibrant Food to be a bit confusing. The larger scheme makes sense: it's organized by season, into Spring, Summer, Fall, and Winter. It's just weird to me to see very general categories like `berries' or `tree fruits' next to extremely specific ones like `persimmons' or `dungeness crab'. The presence of recipes for unusual ingredients like pea shoots, nasturtium, bee pollen, and fresh nettles is excellent if you're looking for that, but not so much if you just can't source those ingredients; whether it's a positive or a negative is almost entirely dependent on your individual resources. I do agree with the author that these recipes could inspire you to bring home other unusual ingredients to play with, so just be aware of this aspect of the book and decide for yourself whether it's one you'd appreciate.

I absolutely love the gorgeous, colorful photographs. What I really appreciated, however, is that Ms. Hasselbrink totally succeeded in bringing both flavor and texture into play as well as color. The recipes we've tried from this book have been uniformly fantastic.

Spring: The very first recipes in the book are heavy on ingredients I have trouble finding, so I started off thinking I'd have trouble making the recipes in this cookbook. There are recipes like spring pea and pea shoot omelet, fresh chickpeas on toast, pasta with nettle pesto and blistered snap peas, nasturtium salad, and chocolate truffles with bee pollen. However, there are also things like roasted potato salad with asparagus and a boiled egg, rhubarb ginger fizz, and roast chicken with spring onions and salsa verde.
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8 of 9 people found the following review helpful By LadyD on July 11, 2014
Format: Kindle Edition
I'm a visual learner and I must say, the colorful produce photos here are fantastic. There are tons of delicious recipes to enjoy. Overall, the cookbook is neatly organized by the seasons. I'm fascinated with food photography and how it holds my attention. This is well done. There's so many wonderful meals to choose from. I especially like The Bold Colors of Summer because I can go to my garden and bring the fresh produce in and create a snack, such as strawberries and herbs with mint, cilantro and a Serrano chile. You feel good about yourself when you know you're eating well. Having 5 grandchildren, their favorite is Summer Berry-Coconut Milk Ice Pops. My hubby loves Grilled Trout with Green Tomato Relish and Salmon Banh Mi. You'll find a measurement conversion chart in the back of the book. I recommend this beautiful cookbook. I loved getting to know a little bit about the author and sampling many useful recipes.
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5 of 6 people found the following review helpful By Ksenya Fleisher on June 21, 2014
Format: Hardcover
I've been reading Kimberley's blog for years now, and was anxious to receive her long-awaited cookbook. Kimberley is a perfectionist and it shows in this book. The recipes are broken into ingredient sections like 'figs,' 'citrus, and 'sturdy fall greens' -- not to mention one of my favorites, 'Dungeness Crab.' I like that Kimberley's approach isn't trendy -- she focuses on good ingredients and, you guessed it, the vibrant colors of food. She offers alternatives for special diets where necessary but I appreciate that most of the ingredients are things you'd find at the farmer's market or grocery store. Beyond being a cookbook I know I'll revisit time and time again, it's the sort that makes a beautiful addition to any coffee table.
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8 of 11 people found the following review helpful By I Do The Speed Limit TOP 500 REVIEWER on June 17, 2014
Format: Hardcover
I was anxious to get into this cookbook: For I figured here was a fellow cook and eater who dwelled on the color of foods--like I do. I enjoy getting involved in the look and the feel of the veggies and fruit I grow in the garden, or meticulously pick out from the produce bins at the store or small town farmers' markets. To me, it is part of the experience: The shades of color and shine of a vegetable in a bowl on my counter. Vegetables, greens, fruits, nuts, herbs and spices should be appreciated for more than their taste!

While focusing on colors, Ms. Hasselbrink does pay attention to flavor, texture and nutrition, which are at their best when used in season. And I was very happy to see her acknowledgement that “when a season begins and ends is wildly variable depending on climate and location.” And her seasonal produce overlaps into adjacent seasons, making the chapters appropriate for both northern and southern cooks.

As you would expect in a cookbook with this theme, the pictures are beautiful. And there are plenty of them. I think Ms. Hasselbrink did her own photography and I think she did a good job of it.

I was very excited to see the creativity and assortment of recipes, then (oh! so!) very disappointed to see only 66 recipes, (hence the four-star rating). I just cannot see the value of a bound book, even with a lot of beautiful photographs, with only 66 recipes. But I believe this book would make a beautiful present for someone. With so few recipes, it is not a book I would invest in for myself, but I sure would love to unwrap it, to have and to hold, from a loved one or a friend. It is beautiful and it does contain some pretty fantastic and unusual recipes.
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