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Fast, Fresh & Green Paperback – April 28, 2010
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From the Author
More About the Author
Susie is the former chief editor and current editor at large for Fine Cooking magazine and has had her (big) toe in the publishing waters since she published her first poem in sixth grade. In addition to blogging at sixburnersue.com, she writes for national and regional magazines and occasionally for the Huffington Post. She is eternally grateful for an amazing education: Holton Arms School, Duke University, NYU Publishing Institute, The Institute of Culinary Education, Martha's Vineyard university.
Top Customer Reviews
|Length: 1:46 Mins|
Not everything is fast. Not everything is green. But it is all freshly delicious. In this video, I show my own results with the recipes as well as give glimpses of what the cookbook contains.
-- Debbie Lee Wesselmann
The book is a large paperback, and except for the middle of the book, refuses to lay open on its own, so a cookbook holder will be useful. The paper quality is good and I found spills wiped up easily. The index is comprehensive and makes finding recipes by ingredient a breeze.
Photographs are sprinkled throughout the pages, but only twenty-two of the dishes are pictured. Annoyingly, some of the photographs are wasted on stacks of potatoes, tomatoes or squash. The reader undoubtedly knows what those vegetables look like and would have benefited from a few more photographs of the prepared dishes. If the pages with photographs were divided into quarters, with little if any additional cost, each dish could have been pictured.
Cookbooks are primarily tools for use in the kitchen, and should be constructed with ease of use in mind. For example, using bold and pale fonts make the recipes difficult to read from a standing position while the book rests on the countertop. Providing nutritional information would also be appreciated.Read more ›
The "fast" part comes from you spending a few minutes cutting ingredients that ordinarily take a long time to cook (such as potatoes) into smaller pieces. Most recipes promise to be fridge-to-table in 30 minutes. Although several could be a meal in themselves (or they would if you added extra protein, like cheese), these recipes are primarily meant to be served with something, and Middleton usually provides guidance about what a dish would go with. (Often, it means the "with" can be simple, such as a roast chicken. You don't have to knock yourself out on a school night.)
The book is organized by cooking method, such as quick-roasting, stir frying, or grilling, and an introductory section discusses items you should have in your pantry and how to buy and store vegetables. Three quarters of the 90 recipes have no meat, making them suitable (though not optimized) for vegetarians. This is a very readable cookbook, too; that didn't surprise me because I've enjoyed so many of the author's articles in Fine Cooking over the years.
The key point, however, is that these recipes are _good_.Read more ›
Then I started cooking from it.
The first recipe I tried was Brown Butter Asparagus with Pine Nuts, which - okay, I admit it - I do just happen to have all the ingredients on hand for most of the time, except the asparagus that I'd gotten from the farmers market that morning. I like asparagus. I like it steamed, I like it sautéed, I like it roasted. I haven't made it any of those ways since I discovered this recipe.
The next step was to try something that was more unusual and didn't have simple pantry ingredients, so I chose the carrots stir-fried with ginger, lime, and cilantro, which required me to go buy the last three ingredients (although I will admit, it's not too unusual to find them on hand in my kitchen; maybe it's not as bad as I thought). The carrots were fast and fresh, if not green.
I haven't disliked a recipe from this book yet. I'm sort of working my way through it, and I imagine I'll hit a clinker sooner or later. It's going to be a tasty adventure in the meantime.
If you like vegetables, get this book. If you don't like vegetables, get this book. You won't be sorry.
Most Recent Customer Reviews
I'm not vegan or vegetarian but I am trying to transition to a much more plant-based diet. The recipes in this book are awesome! Read morePublished 1 month ago by Elizabeth R
This is one of my favorite cookbooks I've ever purchased! I do a lot of cooking and we generally try to eat pretty clean at home. Read morePublished 9 months ago by E. Bennet
I love vegetables so this book I love. Everything so far that I have made I would make again. It's a great book to add to your collection. Read morePublished 10 months ago by Francine McGinty
This is a great cookbook for someone who is kitchen-challenged, as I am. It is organized by cooking method, i.e., roasting, stir-frying, etc. Read morePublished 13 months ago by Jean Truax
GREAT cookbook! So many simple techniques that have changed the way I cook - I bought my favorite Circulon pans because of her recommendation, rimmed baking sheets, parchment paper... Read morePublished 13 months ago by Maggie Wolfe Riley
3 of my favorite words - fast fresh and green - just could not resist.
The fast is in the preparation, the fresh and green is obvious, but if you can grow yourself even... Read more