This was a fantastic book with a diverse group of healthy recipes. I really enjoyed the photos included in this cookbook as well. I would recommend it to anyone who is looking for a new healthy cookbook with tons of great recipes. Thank you NetGalley and the publisher for the ARC.

This is a cookbook with a very deluxe feel, and the aim of getting a lot more of us all to the age of a hundred, with healthy eating, and a reduction in meat consumption alongside that. The introduction is a whopping one page, the preamble to each section but one paragraph. What that concision also means is that you get no verbiage before every recipe, either, which might hinder this severely – the very first dish is a peperonata and we leave proceedings with no idea what one of those is, unless we've actually cooked it. Next is a caponata, and that comes with a macro photo across two pages, which is too much irrelevant content. Why is it so hard for cookbooks to hit the middle ground?

Adding to the deluxe feel are several elements – both visually and otherwise. The plating of the dishes for the photos is definitely more of a higher-end restaurant feel than the bog standard home kitchen. Witness that crab roulade, with the fish wrapped up caterpillar-fashion in avocado. This is for those with a dab hand in smearing emulsions across a plate with the back of a spoon – and worrying what shape plate to use first. And text-wise, that lack of waffle does show what kind of audience this is aimed at – it doesn't try to tell you the benefits or even nature of insalata di Rinforzo – it is treating us like those menus that use cockamamie terms and ingredients and expect us to know them all inside out.

And it has to be said that for my practical use, this was a no-starter. First catch your Japanese turnips, indeed. A great deal of this was things not to my taste, and not in the same ballpark as my awareness, shopping availability and price availability. I'm not one of those whose palette is going to be refined enough for three colours of beets on the dish. And a lot of this is not things I would recognise enough to order – although shakshuka does turn up, as IT IS THE LAW that it does (even if it comes straight after a ratatouille with poached eggs – which is practically the same sans the cheese).

I'm sure all these recipes are amazing, and wonderful concoctions, well thought through, and presented with zero extra ink on the recipe pages. But to me this whole cuisine is all about the glamour, and it leaves me entirely unimpressed. The book is great (although there is a whole chunk of "recipes that are sides that we've paired with other recipes" – which only match with one main dish and should be seen alongside the main, not in an addendum much later) – the will to aspire to all this, non-existent.

Book rating – a healthy four stars. Intention to own it – zero.

Thanks to the publisher and NetGalley for letting me review this book. The recipes sounded great with photos. There are several I can’t wait to try.

I was pleasantly surprised by how much I enjoyed The Blue Kitchen. It’s not just a collection of recipes – it’s more like a celebration of cozy, comforting meals that make you feel at home. The photography is stunning, with each dish looking rustic yet refined, and the recipes themselves strike a nice balance between approachable and elevated. Whether you're whipping up a weeknight dinner or preparing something special for guests, this book has you covered. I especially loved the sections that offer little tips and tricks for making everyday cooking feel a bit more special.

One of my favorite parts of the book is how it doesn’t just focus on the food but also the atmosphere of the kitchen itself. You can feel the intention behind every recipe, making even simple dishes feel thoughtful. The ingredients are fairly easy to find, and most of the techniques are straightforward enough for home cooks of all skill levels. If you love cooking meals that make your kitchen feel like a warm, inviting space, this book is definitely worth adding to your collection.

The Blue Kitchen is a recipe book comprising mainly of veggie and vegan recipes, but there are a few meat and fish dishes included.
The introduction explains how eating more veg, less meat and smaller portions can revolutionise your health for a longer life.
There are lots of very appealing colour pictures throughout, and the instructions are easy to understand.
My only criticism is that Fahrenheit is the only oven setting in each recipe,, for any others, you have to flip to the appendix
at the back of the book to look them up.

Thank you to Netgalley, the publisher and author for letting me read a copy of this book in return for my honest review

A wonderful cookbook that harnesses the culture of Blue Zones and the benefits that come with their recipes. The way of life and eating in Blue Zones has a proven effect on those that live and eat there, and this cookbook provides a great guide to utilizing that culture in your own home.

First of all, this book is so pretty! The lay out is simple, organized and easy on the eyes. Your attention is directly focused on the recipes. Speaking of recipes, they're nothing fancy or too complicated which makes it a plus for those who don't have much time prepping or don't have much experience cooking. Ingredients can be purchased from your local grocers and the equipments pretty much those we use everyday. I also love that even if they have vegan recipes, they also recognized the importance of meat.

It would've been great to have a glossary of the ingredients and/or a short description of the particular food to accompany each recipe.

I enoyed reading this cookbook. It may not exclusively be Mediterranean but oddly enough reading this took me to those shores and the color blue made me calm and invigorated.

The photos are beautiful and every recipe looks delicious. The recipes I'm excited to be able to try are Fermented Mango Lassi, California Bowls, Minestrone, Pita Bread and Apple Butter. I would recommend this! Special Thank you to Cedar Mill Press and NetGalley for allowing me to read a complimentary copy in exchange for an honest review.

I really like the idea of this book, but I found it lacking in information, inspiration, and flavor?

There were so many cuisines from so many cultures, but there was no description of the food, the people, or the place from which it came. This made it feel like a collection of recipes rather than a cookbook.

The recipes themselves were also lacking and felt repetitive.

This was so vibrant and exciting to get into. The Blue Kitchen just flowed so well with such intrigue that I wanted to join in on the fun. There wasn't much explanation or teaching moments, mind you, just simply a collection of recipes to have and to hold and to try and to enjoy. Almost an important collection to have with just damn good recipes.

Plenty of cookbooks would go into explanation this, explanation that, which was usually fine and appreciated, but The Blue Kitchen trusted that you knew all that. You just want great recipes in a book and here it is - you've got it. Ranging with so many variations from. such different cuisines, this was just so fascinating and uplifting to get into!

Thank you to NetGalley and Cider Mill Press for a copy of this cookbook. All opinions are my own.

Unlock the secrets to a happier, healthier life with recipes that embrace centuries-old traditions, nutritional wisdom, and the remarkable power of food. From colorful salads to hearty grain bowls, these dishes are as delicious as they are healthful.

The Blue Kitchen isn’t just about cooking—it’s about transforming your lifestyle. This book brings the very best of these dishes into your home and proves that living a long life is not just a matter of luck, but something we can control.

The Blue Kitchen: 100+ Recipes from the Happiest, Healthiest Corners of the World is a vibrant and inviting cookbook that takes readers on a culinary journey through the world’s most joyful and health-conscious kitchens. Published by Cider Mill Press, this collection features over 100 recipes inspired by diverse cultures, blending flavors from across the globe while emphasizing nutritious, wholesome ingredients.

The book is divided into sections that cater to different aspects of home cooking, from appetizers, snacks, and sides to salads, bowls, soups, and stews. Recipes like plant-forward appetizers and protein-packed entrees highlight the book’s commitment to fresh vegetables, grains, and simple but bold flavors. Each dish is designed to be accessible and adaptable, encouraging readers to cook with what’s in season or available locally.

The underlying theme of the book is balance—not only with ingredients but also in the cooking process itself. The emphasis on mindfulness in the kitchen makes each recipe feel like more than just a meal to prepare, but an experience to savor.

With its beautiful photography, easy-to-follow instructions, and a focus on health and happiness, The Blue Kitchen is an inspiring addition to any home cook’s collection. It encourages a positive relationship with food rooted in flavor, wellness, and joy.

Thank you NetGalley and Cider Mill Press for this eCopy to review

I recently had the pleasure of diving into "The Blue Kitchen: 100+ Recipes from the Happiest, Healthiest Corners of the World" by Cider Mill Press, and I must say, it was an absolute delight!

From the moment I opened the book, I was captivated by the vibrant and wholesome recipes that promised not just delicious meals, but a healthier lifestyle. The book is beautifully organised, making it easy to find recipes for any occasion, whether you're looking for a quick weeknight dinner or a more elaborate weekend feast.

One of my favourite aspects of "The Blue Kitchen" is its focus on plant-forward dishes. The recipes are packed with fresh, nutrient-dense ingredients that make you feel good about what you're eating. I particularly loved the colourful salads and hearty grain bowls, which were both satisfying and bursting with flavour.

The book also does a fantastic job of incorporating centuries-old traditions and nutritional wisdom, making each dish not just a meal, but a celebration of food's remarkable power. The tips and tricks scattered throughout the book are incredibly helpful for anyone looking to maintain a healthier lifestyle.

"The Blue Kitchen" is more than just a cookbook; it's a guide to living a happier, healthier life through the joy of cooking and eating well. If you're looking to transform your kitchen and your health, this book is a must-have!

I have only the digital version. It would have been good to have receipe on left hand side and the picture of the dish on the right hand side, I had to turn the page to see what it looked like. I do like a few sentences describing the dish above the ingredients and this would have been helpful especially when the name of the dish is not familiar to me, It would have described what the dish was and gave some background to it and made the dishes more interesting.

I do like the look of the powke bowls.

The Blue Kitchen focuses on plant forward recipes. to live a balanced fulfilled lifestyle

The Sections are
Appetizers, Snacks, & Sides
Salads & Bowls
Soups & Stews
Entrees
Appendix

Each recipe has yield, active time, total time, ingredients, and directions. The photography in the cookbooks were stunning. The recipes are inspired from cuisines around the world.
Thank you to NetGalley for providing me with an ARC in exchange for an honest review.

The recipes found in this book are plant forward. There is some meat and fish recipes but even when they are included they are mindful about proportions. After the introduction to the book and having flipped through the entire thing, I wished there was more insight to the cultures and people that each recipe came from. Instead it was a hodgepodge of different cuisine types mixed together with no information on the culture's they hailed from. This book is based off the Blue Zones and the only information we got on that was in the intro. Even a few sentences under each recipe could make the difference. Especially if you include what region the recipes are from!

The recipes were ordered by meal type, meaning, snacks/appetizers, salads/bowls, entrees, etc. The sauces or accompanying recipes were thrown into an appendix at the back of the book, which I think is a bit odd.

One thing I did not like in this copy was that the photos for the recipe were on the wrong page. For instance, the recipe for blueberry and chia jam had a photo of caponata (eggplants, olives, capers, tomatoes, etc) with it. The photo of the jam was next to a Natto recipe, which is bacteria fermented soybeans. Hopefully that got fixed!

Thank you to Cider Mill Press and NetGalley for the ARC! ♥

A lovely concept, but something about the execution didn’t quite hit the mark. That said, there are still some gems in here, and I wouldn’t mind revisiting a few recipes.

This book is based on the Blue Zone diet and provides recipes that can be used to implement these nutritional principles: less meat. more plants, and smaller portions. It is worth noting that there is no information on the diet itself beyond the recipes, so those who want to know more about it will need to get information elsewhere. The recipes are not entirely plant-based, but where animal protein is included, it is in a light, nutrient-dense package.

The recipes are clearly presented, with a list of ingredients and clear instructions, along with the number of servings, active time and total time. I was a little annoyed by the recipes that referred to other recipes (e.g. for the Crispy Brussel Sprouts with Tahini and Feta you have to flick to another page to get the recipe for the tahini sauce), but this is personal preference as I like to see all of the steps of a recipe at the same time. The book is divided into the following sections: Appetizers, Snacks and Sides; Salads and Bowls; Soups and Stews, and Entrees. At the end, there is a conversion tale for weights, volumes, lengths and temperatures, and a recipe index. The photographs of the recipes are gorgeous as are the illustrations - both would make owning this book in physical form worth it for me.

While the recipes seem delicious, a lot of them are (understandably) tailored more to an adult palate, so this is not a cookbook I would regularly use for family dinners at home. Some of the recipes I really want to try are: Caponata, Kimchi-Stuffed Cucumbers, Vegan Poke Bowls, Saffron & Mussel Soup, and Grilled Pork Loin with Green Goddess Pesto.

A recommended read for those who are looking to improve the nutritional value of the food they eat and who are not feeding picky eaters.

Thank you to NetGalley and Cider Mill Press for providing me with a digital copy of this book in exchange for an honest review.

Some of the ingredients will be a bit hard to get hold of but I’ll definitely be trying them. The main recipes look more enticing than some of the starters and snacks. It’s a great premise for a book; to increase longevity through food.

I don’t know about everyone else, but I’m trying my best to thrive in 2025. Bettering my health is one of my main goals and I am so happy this book came into my life at this point. We are always hearing “the Mediterranean diet is the best,” and this book is chockful of amazing recipes to help incorporate more ingredients and food from the region. The photography is stunning as well.

The recipes I tried and loved from each section before reviewing were:
Appetizers, Snacks & Sides – Peperonata, Crispy Brussel Sprouts, Fermented Mango Lassi & Spicy Carrots
Salads & Bowls – Cauliflower Shawarma Bowl & Greek Chicken Bowls
Soups & Stews – Minestrone
Entrees – Beet Poke, Grilled Pork Loin with Green Goddess Pesto, & Crispy Lemon Chickpea Cakes

I tried to stay a bit basic (due to time and budget currently), but I loved each of these. I enjoyed it all around and can’t wait to make a few more recipes from it for family and friends on special occasions.

Thank you to #NetGalley for a review copy of #TheBlueKitchen. All feedback is my unbiased opinion, not paid, and simply for the love of books.

This is one of those cookbooks where almost every page will be folded down as a "must try".

The photographs are beautiful, and while the text is light on any extra details or stories for each, the recipes seem solid and do-able for the home cook. A good chunk of the dishes are plant-based, but there are also ones that feature chicken, shrimp, pork, and salmon. I'm really looking forward to trying some (most!) of the recipes here.

Thanks so much to the publisher and NetGalley for the ARC!