From Publishers Weekly
Not all these recipes are fast, nor do they all feature green veggies (nor are they consciously ecofocused). The subtitle explains it better: this rainbow of appealing recipes is for those who adore vegetable dishes and want more than an afterthought chapter dedicated to them. Middleton, a former editor-at-large for Fine Cooking
magazine, divides recipes by cooking style, instructing readers in braising, hands-on sautéing, stir-frying, grilling, and more. She offers dishes—braised fingerlings with rosemary and mellow garlic; sautéed carrots with warm olive and mint dressing; stir-fried swiss chard with pine nuts and balsamic butter; and grill-roasted bell peppers with goat cheese and cherry tomato dressing—with layers of complexity that heighten but don't overwhelm the flavors of the intended stars, the vegetables. And she employs interesting contrasts—savory and sweet, for example—in recipes such as vanilla and cardamom glazed acorn squash rings; roasted turnips and pears with rosemary-honey drizzle; and gingery sweet potato and apple sauté with toasted almonds that are likely to tempt even the vegetable-averse. Fink's photos—mostly of green veggies, perhaps in a nod to the misnomer title—show lima beans and peas as mouth-watering, decadent treats. (June)
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From the Author
I couldn't be happier with my first cookbook, Fast, Fresh & Green
. It's beautiful (thank you to Chronicle Books and my fabulous photographer Ben Fink!), and I feel like my mission--to help people learn more easy and delicious ways to cook vegetables--really comes to life on these pages. When I was Editor of Fine Cooking
magazine, I noticed that our vegetable side dish features were always very popular, that folks really wanted to cook more vegetables but struggled with how to cook them and with making dishes that everyone in the family would like. I could relate! As a little girl, I was such a picky eater that my mother let me put sour cream on my vegetables just to get them down me. But that all changed when I started to cook for myself, went to culinary school, worked in great restaurants, and began to understand that vegetables don't need to be handled with kid gloves. In fact, the kiss of high heat brings out their sweetness; and roasting, braising, sauteing, and grilling are all great ways to make vegetables tasty.
To that end, I wanted my book to be organized by technique (instead of being just another recipe collection). So I developed 9 great ways to cook vegetables (8 are quick and perfect for weeknights; the ninth is a slower-but-worth-it bonus gratin chapter), and also included a master recipe for each technique that you can customize with your own flavor choices. But realizing that a lot of cooks just like to jump into a recipe to get started, I've included more than 90 other recipes, too, so that you can get friendly with vegetables however you like. I hope you enjoy Fast, Fresh & Green, and I promise you that you'll definitely find at least one (hopefully many) new go-to weeknight vegetable dishes in this book.