Looking for something new to try in the kitchen? How about a delicious dinner in
which each course - from appetizer to dessert - is the same colour? It may soun
d impossible, but as this cookbook proves, colour-coded cooking is not only poss
ible but also delectable. Divided into twelve colour-based chapters, the recipes
range from saffron lemon ravioli to melon soup to blueberry tartlets, all arran
ged in four-course meals of two starters, one main course, one dessert and three
drinks. These carefully tested recipes use only natural ingredients and no arti
ficial colours and are as easy to prepare as they are to behold on the table.
