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I used to raise the breed of chickens that lay blue eggs, so when I saw the cover of Jeanne Kelley’s Blue Eggs and Yellow Tomatoes (Running Press, $35), I was smitten.
Kelley, contributing editor for Bon Appetit magazine, is bridging the gap between the garden and the kitchen with a primer chapter called “Simple Kitchen Garden Guide.”
Then she begins the cooking with a chapter on “Appetizers and Small Plates” that includes lovely recipes for Mango Spring Rolls With Peanut Sauce, Hummus With Jalapeno-Cilantro Pesto, and Fig and Blue Cheese Crostini.
All the recipes sound as wonderful: Roast Beef or Lamb Sandwiches With Red Pepper Relish; Linguine Carbonara With Zucchini; and Grilled Skirt Steak Tacos With Rajas con Crema. Every one entices.
There are oodles of vegetable and side dishes — lots of ideas for this summer’s CSA offerings — and spectacular desserts and brunch dishes, too.
But the final chapter really sealed the deal: a “Chicken Keeper’s Guide.”
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