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Product Description
From Publishers Weekly
We know that there is life beyond broccoli and iceberg lettuce, but what is one to do with the odd-looking green things with exotic names that increasingly line the produce shelves? Albi (who recently died) and Walthers (formerly food editor for Natural Health) take a careful look at greens from arugula and dandelion to kale and mesclun and other salad greens. The authors explain their subjects' virtues and shortcomings (steamed broccoli rabe served solo can be unpleasant); how to choose them; how?and how long?to keep them; how to clean them; and, in more than 140 recipes, how to cook them. Greens need a little help, they say, and many of the recipes lean on a smattering of olive oil, garlic or raisins to bring out the flavor: Kale with Raisins and Toasted Pine Nuts; Chinese Bok Choy, Shitake and Tofu; Garlic Escarole Soup with Rice. Carrots or red peppers can add color as well as flavor?a Broccoli Rabe Vegetable Pasta with yellow summer squash and freshly grated Parmesan or Romano is an exceptionally pretty and tasty dish. Interspersed are informational chapters on nutrition (most greens are high in vitamins, minerals and beta-carotene), the best cooking methods, and home gardening tips.
Copyright 1996 Reed Business Information, Inc.
Copyright 1996 Reed Business Information, Inc.
Review
"This harvest of vibrant recipes is bound to result int he greening of the American table. What delicious fun!" --Lorna Sass, author of Lorna Sass' Complete Vegetarian Kitchen
"This is a book whose time has truly come. These most ancient of vegetables are now the newest, the trendiest, the most appropriate for today's savvy chefs. The recipes are explained well and therefore easy to prepare. They inspired me to head right out to my garden for fresh kale to make one of the book's eleven recipes for this nutritional powerhouse." --Meredith McCarty, author of Fresh from a Vegetarian Kitchen
"This is a book whose time has truly come. These most ancient of vegetables are now the newest, the trendiest, the most appropriate for today's savvy chefs. The recipes are explained well and therefore easy to prepare. They inspired me to head right out to my garden for fresh kale to make one of the book's eleven recipes for this nutritional powerhouse." --Meredith McCarty, author of Fresh from a Vegetarian Kitchen
Inside This Book
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First Sentence
Specific tips and recipes fill the book. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
Specific tips and recipes fill the book. Read the first page
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Concordance
Browse Sample PagesConcordance
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Most helpful customer reviews
2 of 2 people found the following review helpful:
5.0 out of 5 stars
Buy in bulk,
By Lynn (Guelph, Ontario Canada) - See all my reviews
This review is from: Greens Glorious Greens: More than 140 Ways to Prepare All Those Great-Tasting, Super-Healthy, Beautiful Leafy Greens (Paperback)
What impresses me most about this book is that the authors have been able to come up with a tremendous variety of ways to prepare the various types of greens without becoming repetitious or including any horrors. I created a kale dish from this book that became a newfound family favourite to my European parents--something I figure to be just short of a miracle, given a North American cookbook. The recipes are well thought out in terms of flavour and texture, and the vast majority have been planned out to taste perfect without meat, milk, cheese or eggs--a bonus for anyone that has to cook for both themselves and someone on any sort of special diet at the same time (and doesn't want to suffer). Even for the jaded cook, this book will provide tasty, natural, new ideas on what to do with a wide range of greens. I've been buying copies and handing them out like some sort of missionary. A great, unique book.
2 of 2 people found the following review helpful:
5.0 out of 5 stars
glorious book!,
By bonz (Somerville, MA) - See all my reviews
This review is from: Greens Glorious Greens: More than 140 Ways to Prepare All Those Great-Tasting, Super-Healthy, Beautiful Leafy Greens (Paperback)
This book is a must for anyone interested in including greens into their diet. Each chapter is catagorized by specific green, describing in detail proper storage, cleaning and preparation instructions. There are simple everday recipes as well as great dishes you would serve guests. It has a broad array of recipes for side dishes, soups, main courses and salads. I got this book out of the library to sample it and just fell in love. I thought I'd make copies of the few recipes of interest. When I was done there were over 30 recipes of I wanted to make. I put it on my holiday list but have decided to buy it for myself now. I am buying about 5 more to give as gifts to my friends. Enjoy!
2 of 2 people found the following review helpful:
5.0 out of 5 stars
A great introduction to the world of green vegetables,
By Terry (Boston, MA USA) - See all my reviews
This review is from: Greens Glorious Greens: More than 140 Ways to Prepare All Those Great-Tasting, Super-Healthy, Beautiful Leafy Greens (Paperback)
Leafy green vegetables are so healthy for you, but trying to figure out how to cook them was a huge challenge for me! I even found that main stream vegetarian cookbooks barely mentioned them! This book looks at each leafy green vegetable alphabetically and describes it, tells you what to look for when buying it, and gives between 5 an 10 recipes for cooking it. It covers everything from mustard, to kale, to chard, to chinese greens. I love this book! The recipes are easy and fast to prepare. I highly recommend this cookbook.
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