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• by:
• Villega, Maria

Maria Villegas reveals the last secret of professional food writers and photographers: the direct link between sensation and presentation. Put plainly, the colors of the foods on the table actually affect their taste. Each of the color sections in the book (yellow, green, beige, red, and white) includes a spectrum of recipes from appetizers to entrees, soups, and desserts all in the color family. The menus here include more than 80 main dishes and 60 complementary dishes which can be grouped in different combinations. Illustrated with splendid photographs by the Colombian photographer Claudia Uribe, this promises to be one of the cookbooks sensations of the year.