Cook Color by Maria Zizka introduces a fresh approach to food, exploring the relationship between color, flavor, and aesthetics. Through color theory and culinary science, Zizka teaches how to enhance and preserve natural colors in cooking without artificial additives. The book presents recipes arranged by color gradient, from creamy whites to vibrant yellows, fiery reds, fresh greens, and even blues, purples, and blacks. Each hue brings out unique flavors in dishes like Margarita Bars, Mapo Ragù with Rice Cakes, Matcha and Mint Ice Cream Sundae, and Zhoug-Marinated Feta and Fava Toasts. Zizka also offers tips for creating themed menus using color palettes, such as a Valentine’s menu with red and pink treats or a seafood-focused menu with blue and coral tones. Cook Color celebrates the art of eating beautifully and creatively for any occasion.