Beet and pumpkin ravioli from Pantone's first cookbook, *Pantone Foodmood.*
Photo: Tommasi/ACC

Pantone’s First-Ever Cookbook Is a Visual Feast

The worldwide color authority’s new culinary tome, Pantone Foodmood, features 56 colorful recipes

The book’s cover. Photo: Tommasi/ACC

It’s a well-known fact that we eat first with our eyes. Pantone, the worldwide color authority, has taken that old adage and applied it to its first-ever cookbook, Pantone Foodmood (ACC Art Books, $50).

Organized into eight sections, the recipes are appropriately devoted to specific colors—yellow, orange, brown, red, magenta, purple, blue, and green—to present vibrant palettes and artfully displayed dishes. There is a range of recipes, from salads to entrées and desserts, and an array of cultural influences, with cuisine from Italy, France, and Japan, among others.

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Pantone provides an engaging introduction to each section, encapsulating the mood evoked by the palette, followed by 56 easy-to-follow recipes. The book aims to show home cooks that they can easily bring more artistry to their meals and that cooking can be a visual art as much as fashion or design.

The book also features 40 suggested menus for combining colors for a variety of occasions (think brunch, a children’s party, or happy hour) plus meals for every season. There’s also an extensive guide for necessary equipment, utensils, and ingredients. Additionally, 50 hand-drawn how-to sketches demonstrate styling and presentation techniques for creating meals that are themselves a work of art.

Pomegranate and Pistachio Bulgur, an easy-to-make Middle Eastern–inspired dish. Photo: Tommasi/ACC
Pissaladiere, a dish from the South of France that consists of a thick dough base, anchovies, olives, potatoes, and caramelized onions. Photo: Tommasi/ACC
A beautifully designed mango pudding with a panna cotta center. Photo: Tommasi/ACC
Sea Bream with Rose Petals. The center is a horseradish cream piped to perfection. Photo: Tommasi/ACC
Savory Asparagus Tarts with thinly sliced Emmental cheese are suggested for a spring menu. Photo: Tommasi/ACC
A vibrant take on fruit salad made with grapes, peaches, and apples served with crunchy sesame brittle. Photo: Tommasi/ACC

Pantone Foodmood is available worldwide October 15.

Cover: Beet and pumpkin ravioli from Pantone's first cookbook, *Pantone Foodmood.*
Photo: Tommasi/ACC


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