SALAD FOR DINNER • BLUE EGGS AND YELLOW TOMATOES
Released in March 31, 2008 by Running Press
BLUE EGGS AND YELLOW TOMATOES wins the SCIBA award for “BEST NON-FICTION BOOK OF 2008”
NPR- The Ten Best Cookbooks for Summer 2008
http://www.npr.org/templates/story/story.php?storyId=90627024
Praise for Blue Eggs and Yellow Tomatoes...
From The New York Time Style Magazine
Spring 2008 issue
FARM-FRESH IS NICE, BUT ARE YOU ZONED FOR LIVESTOCK?
BY HOLLY BRUBACH
...“Hugh Fearnley-Whittingstall, a chef and star of his own TV series set at River Cottage farm in Devon County, England, appears on the cover of ‘‘The River Cottage Cookbook’’ (Ten Speed Press), a food cult classic first published in England in 2001, against the backdrop of a green field, holding a small spotted pig under each arm. Jeanne Kelley, a food writer living in Los Angeles, is pictured on the jacket flap of ‘‘Blue Eggs and Yellow Tomatoes’’ (Running Press) feeding a baby goat. Fearnley-Whittingstall offers advice about starting a flock of sheep and varieties of beets for planting; Kelley, on raising backyard hens and cultivating green garlic. Apartment dwellers with no prospect of planting pole beans and suburbanites whose tidy plots aren’t zoned for livestock will feel at a disadvantage reading these books. Even so, many of the recipes are worthwhile and most can be created with ingredients available for sale, if not in Aisle 1 at the supermarket.”
Read more of her article at:
The Christian Science Monitor
April 30, 2008
Simple, Spectacular Results
A new cookbook, 'Blue Eggs and Yellow Tomatoes,' offers mouthwatering recipes for fresh produce.
By Jenny Sawyer
The only problem with "Blue Eggs and Yellow Tomatoes," the new cookbook from Jeanne Kelley, is that you won't want to spill anything on it. That's because this beautifully designed compilation, replete with mouthwatering color photographs, looks and feels more like a coffee-table book than a recipe collection. Still, if you lug Ms. Kelley's offering into the kitchen, you won't be disappointed.
The Washington Post
Wednesday, February 27, 2008
A Smart and Sensible Guide to Cooking, in All Its Colors
By Bonnie S. Benwick
Lovely and practical: That's the rare standard met in Jeanne Kelley's soon-to-be-published cookbook, "Blue Eggs and Yellow Tomatoes: Recipes From a Modern Kitchen Garden" (Running Press, April 2008).
The author's work may be familiar to readers of Bon Appetit and Cooking Light. Kelley's culinary training at La Varenne in Paris in the mid-1980s and, more important, her long career of recipe testing surely are the reasons her cookbook food turns out looking just like its accompanying photos, which set the tone for the book's pastel-and-gingham pages.
Read more of her review at:
Jeanne Kelley is not like you and me. The greens she grows in her backyard garden are vivid as a Cezanne dream of lettuce, and the eggs laid by her chickens could blind you if you looked directly into the yolk. But her real genius is in assemblage, the ability to transform a seemingly random plateful of vegetation into a composition perfectly evocative of the season, and the gift of Salad for Dinner is that it lets us do the same.
-Jonathan Gold
Jeanne’s book is a brilliant new take on salads--smart, thoughtful and full of stunning flavor combinations.
-Kim Boyce, author of Good to the Grain
Since southern California is one of the world's great salad bowls, both in terms of its superb produce and the cross-polinating ethnic variety of its population, you couldn't possibly find a better chef than Los Angeles based cook Jeanne Kelley to help you discover its culinary bounty. She's also a serious but very charming writer, and this beautifully produced book should be sold with a spatter-guard, since it's one that will live in the kitchen.
--Alexander Lobrano, author of Hungry for Paris
Jeanne Kelley’s longtime passion for food, cooking and gardening combine beautifully to create this definitive work on salads. As a commercial grower of organic salads and culinary herbs I delight in seeing the many creative ways that these simple, fresh foods can be prepared. Jeanne’s recipes are straightforward and delicious; a perfect tribute to today’s preference for seasonal, healthy eating.
-Andrea Crawford, Kenter Canyon Farms
Jeanne’s homage to salads is wonderful. I love the clean, simple sophistication of the cookbook and the recipes are innovative as well as informative. This book is like a salad ‘bible,’ and will inspire you to cook, garden, entertain and appreciate all the joys of living. This is no coffee table book – it will stay in your kitchen at all times.
Suzanne Tracht, Chef/Owner Jar, Los Angeles, California
"Jeanne Kelley shows you how to make a salad that will rock your dinner table. From growing your own to foraging greens, Kelley expands your salad horizons."
-Erik Knutzen, co-author of The Urban Homestead and Making It: Radical Home Ec for a Post Consumer World
Whether you’re making a weeknight dinner for the family or a weekend party for a crowd, this is the book you’ll reach for time and again. ‘Salad for Dinner’ should be subtitled: gorgeous, satisfying, surprising meals you’ll want all through the year.
-Dorie Greenspan, author of Around My French Table