I Cook in Color: Bright Flavors from My Kitchen and Around the World

Migrants bring not only their culture and cuisine to their adopted country, but they also infuse their cooking with culinary traditions from both cultures. This book infuses culinary flavors from several different cultures including South Indian, American Southern, Spanish, American Chinese, and Creole. Most recipes have notes that help with finding substitutes and other useful tips and observations.

The book is divided into nine parts that divide the recipes into drinks, salads, soups, vegetables, seafood, poultry, meats (pork, goat, and lamb), meats (been and venison), and dessert. Each part contains roughly a dozen recipes (ninety-two total). Color pictures of the finished product help the reader to visualize what it should look like, but not all recipes are accompanied by pictures. Some recipes are easy to prepare, but others may need a couple of attempts before the finished dish is as intended. The notes help with finding suitable ingredient substitutes but depending on where readers shop, some of the substitutes may not be easy to find.

As the title claims, the dishes are full of flavor and colorful. Depending on the reader’s pallet, some recipes may need modification to suit (as expected for recipes that cut across several cultures). Overall, a great book to have as a reference for innovative meals.