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Fresh Happy Tasty
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About the Author

Jane Coxwell grew up in South Africa's Cape wine region. She trained in South Africa under chef David Higgs, who has been rated one of South Africa's best chefs, and in France. She served as chef for former ambassador Kathryn Hall, cooked for fundraisers for Hillary Rodham Clinton, and later became executive chef at Hall Wines in Napa Valley, California. In 2009, Jane joined the crew of Eos and divides her time between New York City and the rest of the world.

Reviews

"DVF's Mother's Day Gift Pick." -- In Style "As the executive chef aboard [Eos]...Coxwell's work has taken her to the white-sand beaches of Tahiti, the azure waves of the Mediterranean...The recipes represent a global cuisine that's as diverse as the designer's travels-and, with nothing too heavy, summer-vacation friendly." -- Elle "Must read...Jane believes in simple, low-key recipes with unique ethnic flavors." -- marthastewart.com [Coxwell's] fresh, everyday recipes (e.g., warm quinoa breakfast porridge, Middle Eastern watermelon salad, Cape Malay lamb curry) emphasize uncomplicated preparations and incorporate trendy ingredients, such as agave nectar, coconut water, flaxseeds, hazelnut oil, and Maldon salt. Fans of uncomplicated gourmet health foods will enjoy this beautifully photographed collection. -- Library Journal "A Washington Post Best Cookbook of Summer 2013" -- Washington Post "Sailing around the world on Eos, Coxwell has gathered an international array of fresh and happy dishes-which says summer to us." -- USA Today, 10 New Cookbooks to Celebrate Summer A finalist in Food52's 2014 Piglet Tournament of Cookbooks -- Food 52

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