I Cook in Color

"The author's sure hand and Kerala roots make for a stunning fusion of culinary traditions."

"It is her command of the Indian spice box that emboldens her to kick up the heat in ways that Emeril never will."

"Take one look at Asha Gomez's Instagram feed, and it's easy to want to disappear into her technicolor world filled with stunning floral arrangements and lush platters of food that you can almost smell through the screen. Her approach to life is vibrant and full, and this cookbook shows you how to bring that exuberance into your life via your kitchen. Nothing is boring or monochromatic, and she embraces spices in everything from a seafood-laden paella to a leg of lamb smothered in za'atar and crowned with stewed dried apricots. They say you should 'eat the rainbow'-Gomez will introduce you to colors you didn't even know existed."

"Over the years, Asha has been my personal guide to a world of flavors and techniques I knew too little about. I Cook in Color is packed full of recipes for things you want to be eating right now."

"Gomez's voice, sense of humor, and love of food's place in culture come through in all aspects."

"Her deep connections to her roots appear in ways subtle and bold - be it the "Asha treatment" she gives a simple slab of wild salmon with a drizzle of mustard seed-spiked olive oil, or a rose-scented pound cake topped with saffron-poached quince honoring the baking prowess of her mother. The common thread that ties this eclectic recipe collection together is the spirit of a chef who can find the bright spot on the gloomiest day by turning on her stove."

"Food that remaps the geography of home and heart."

"Drawing on an eclectic palette and knowledge of global cuisines, these recipes will delight food lovers of all stripes and cooks of all skill levels."

"As the title suggests, Atlanta chef Asha Gomez's second cookbook is a feast for the eyes....Cooks looking to spice up their kitchens this fall will do no better than this vibrant book."

"'I Cook in Color' is a testimonial of love, through food and friends, passed on from generation to generation, from continent to continent."

“Gomez has created a feast for the eyes and a how-to for the world traveler who likes to cook at home.

“The book is a melting pot of all sorts of deliciousness, be it a rich Vidalia Onion Soup with Aged Gruyère, Duck Confit with Pan-Seared Georgia Peaches, or her a Sticky Pandan and Date-Toffee Pudding Cake. Warmth suffuses this book.”