Bright Cooking

In Bright Cooking, her highly anticipated first cookbook, celebrated chef and food stylist Camille Becerra offers 125 fresh, natural recipes that boost one’s mood with their stunning beauty and body with their plant-based, healthful ingredients. Starting with 50 foundational pantry basics—mother sauces, broths, dusts, finishing oils, and more—elements are combined in uncommon and uncomplicated ways to create 75 eat-anytime dishes for all occasions.
 
Say you went to the farmers’ market and bought some beautiful chicories. You can add some Chili Mushroom Pickle and swirl on some Crispy Honey Chile Oil from your pantry to create Maple Chicories with Chile Honey. Maybe you’re not in the mood to put together an involved meal. Ah! You picked up some squash at the market—you can char it and nest it in a creamy swirl of Fennel Pollen Yogurt with a dusting of pistachios for a thrown-together treat or add Coconut-Ginger Broth and curry paste to create a warming, brothy bowl.
 
Bright Cooking is about inspiring you to create based on what you have in your kitchen, what you hunger for, and what your body is communicating it needs. With advice throughout on adding big flavor and a sense of playfulness to your repertoire, Bright Cooking teaches new ways of thinking about and preparing food. After you work your way through the book, you’ll only be a smear of this, a few sprinkles of that, and a pinch of flourish away from confidence and creative freedom in the kitchen.

CELEBRATED CHEF & TASTEMAKER WITH DEDICATED FOLLOWING: Camille Becerra is an “it” girl in the food world, both for her dishes and her style in and out of the kitchen. Featured in the New York Times Style Magazine, Bon Appetit, Vogue, Refinery 29, Elle, Condé Nast Traveler, Martha Stewart Living, Kinfolk, and on the cover of Cherry Bombe, to name just a few, her cooking and food styling are iconic—instantly recognizable, covetable, gorgeous, and packed with nutrients. 

HEALTHY RECIPES DONE RIGHT: As a pioneer of the healthy chic food movement, Becerra represents her ideals through the plant-based and pescatarian recipes in this book. Her philosophy is that food should look beautiful, have dimensions of flavor, and make one feel good after eating it, all while nurturing one’s immune system with superfoods to maximize nutrients. 

EASY, SUSTAINABLE WELLNESS: Becerra’s crafted approach to cooking comes from the many styles of restaurants in which she has experience: macrobiotic, vegetarian, local, organic, and sustainable. Recipes utilize every component of each ingredient, resulting in well-rounded flavors and no food waste.