This vivid vegetable-focused book from a New York City chef and restaurateur teaches you to make a variety of flavorful components which are then employed in imaginative and zippy dishes. There is no meat or poultry but there is a chapter of seafood recipes, making Bright Cooking very friendly to pescatarians–or anyone who simply likes to cook lots of vegetables and grains.

“Adventure is essential,” is one bold headline in Camille Bercerra’s introduction, and it’s easy to find adventurous flavor ideas right away. For instance, curry-leaf yogurt with citrus zest; black sesame and chili vinaigrette; pea shoot pesto; and apricot saffron compote.

Elements like these feature in dishes such as

• Savory lemon focaccia

• Corn and chickpea fritters with ginger-garlic mojo

• Salted cod puffs with green olive aioli

• Turmeric lentil rice with mustard and cumin seeds

With the flavor elements in your pantry, most of these dishes are quickly assembled, an extra plus for busy weeknight meals. And you'll probably have many ideas of your own about how else to use them.

Hardcover. Color photographs throughout.