Eating in colour
|Language of origin|
Plant pigments come in a wide variety of colours. Chlorophyll, anthocyanins, lycopene, carotene, flavonoids, among others, present a fascinating multi-coloured spectrum from pale yellow to dark purple. All these pigments are more than valuable for human health. Which is good news as colour has always played a significant role in cooking, because it adds visual pleasure to that of the palate and contributes to making food more appetising. The book presents 100 or so recipes to make the most of the health benefits of natural pigments.