A cookbook of breakthrough recipes that have something fresh and special, created from four generations of family cooks in the San Francisco Bay area, gleaning tested ideas and ingredients from all around the world. Divided with color tabs for breakfast, main dishes, and desserts, and color-coded for potluck, super-fast, fast, vegan, and vegetarian, this book is a greatly expanded second edition from the 2011 Kitchen of Blue Flowers, now including photos of every dish and 38 more pages of recipes.