I Cook in Color: Bright Flavors from My Kitchen and Around the World

Chef Gomez follows My Two Souths (also coauthored with Foose) with an eclectic recipe collection in which ingredients’ appearance takes center stage. Colorful ingredients, Gomez posits, offer nutritional benefits as well as visual appeal (“If a food has an attractive color, chances are it’s beneficial for you”), and, indeed, the vivid hues of her midsummer salad with grapefruit, cherries, watercress, and rainbow chard, and autumnal kabocha pumpkin bean soup are beautiful to behold. Adventurous cooks will fall in love with such dishes as Catalonian paella, quail ragu with picante frantumato, and fish head stew, with respective nods to Spain, Italy, and southern India. Those with less experience in the kitchen will be able to whip up a quick “emerald potion” smoothie, a 20-minute meal of “Pigs and Apples,” and an elegant seed-crusted whole roasted cauliflower. Desserts feature cardamom-huckleberry compote and saffron-poached quince. Gomez’s experience as an online cooking instructor shines through in her precise and easy-to-follow instructions. Drawing on an eclectic palette and knowledge of global cuisines, these recipes will delight food lovers of all stripes and cooks of all skill levels. (Oct.)