A visually stunning guide to the emerging kitchen garden culture-combining home-grown ingredients with globally influenced tastes
Jeanne Kelley attended the La Varenne Ecole de Cuisine in Paris. Since then, she has been affiliated with Bon Appetit magazine for 20 years. Kelley is also a frequent contributor to Cooking Light magazine, and many of her recipes and articles have appeared in the Los Angeles Times Magazine, Natural Health, Islands, and Spa magazines. She lives in Los Angeles with her landscape designer husband and two teenage daughters.
“Lovely and practical: That's the rare standard met in Jeanne Kelley's Blue Eggs and Yellow Tomatoes: Recipes From a Modern Kitchen Garden. The dishes pictured do look good enough to eat. Stare hard enough at the Fig and Blue Cheese Crostini for Two Seasons, and you appreciate the smart thinking of an appetizer that can work with whichever type of that fruit is available. A side dish of Brussels Sprouts With Marjoram and Pine Nuts, containing shallots and a little cream, shows a depth of creativity. And Blood Orange Granita With Vanilla Ice Cream — which can also be made with Valencia oranges — couldn't be simpler or more stunning.”—Washington Post, February 27, 2008
“Kelley (offers advice) 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.”—The New York Time Style Magazine, Spring 2008
“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 Christian Science Monitor, April 2008
“A smart and sensible guide to cooking, in all its colors … Lovely and practical.”—The Washington Post, February 2008