The Blue Kitchen by Cider Mill Press
I was familiar with the Blue Zones and have watched the Netflix docuseries as well. Even though I don't 100% agree with all the dietary suggestions (mostly plant based) I thought I would check out this cookbook. I didn't realize there were prior Blue Zones cookbook so I can't compare this one to those. It's organized like a typical cookbook with chapters on appetizers/snacks, salads/bowls, soups/stews, etc. Not many recipes jumped out as something I want to try. I also felt like many of the recipes were either too basic (a cucumber salad that just marinated cucumbers) or overly involved. Overall, I wasn't super impressed with this one. Not saying it's a bad cookbook, just not for me.
Sun-Kissed Cooking by Brooke Williamson
Brooke Williamson has already had a long career in professional cooking starting from a young age in professional kitchens. This is her first cookbook and the focus is on vegetables. Growing up in Los Angeles there are fresh vegetables almost year round and as a professional chef she would build her menu around what's in season. I really liked that the recipes are organized by vegetable. I didn't find many recipes I wanted to try. I enjoyed reading her introduction about how she got into cooking and her career so far. Overall, if you're looking to add more vegetable recipes to your personal kitchen this one is worth checking out.
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