BLUE EGGS AND YELLOW TOMATOES
Photos by Steve Legato
Released in March 31, 2008 by Running Press
BLUE EGGS AND YELLOW TOMATOES wins the SCIBA award for “BEST NON-FICTION BOOK OF 2008”
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:
Pictures from the book...
Orecchiette with Grape Tomatoes and Garden Herbs
I like to make this simple pasta with the pretty, sweet, golden yellow sungold cherry tomatoes that grow in a pot on my patio. The “little ears” cup the tomatoes neatly. I use a handful of herbs from the garden, usually a mixture of basil, oregano and chives, to add fresh flavor, but Italian parsley and arugula work well too. If you’ve got a surplus of larger tomatoes, dice enough to measure 3 1/2 cups to toss with the pasta. Be sure to use best quality extra virgin olive oil when preparing this dish.
Yield: 4 to 6 servings
8 ounces orecchiette (ear shaped pasta)
1 pound yellow, red and/or orange cherry or grape tomatoes (about 3 1/2 cups), halved
3 tablespoons extra virgin olive oil
2 tablespoons white balsamic vinegar
2 garlic cloves, pressed
2/3 cup chopped fresh herbs, such as basil, oregano and chives
1/2 cup coarsely grated Parmesan or Pecorino Romano Cheese
Cook the pasta in a large pot of boiling salted water until it is tender but still firm to bite, stirring occasionally. Drain.
Meanwhile, combine the tomatoes, oil, vinegar and garlic in a large bowl. Add the pasta and season to taste with salt and pepper. Stir in the herbs and cheese and serve warm or at room temperature.
A recipe from the book...
