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Greene on Greens Paperback – January 5, 1984


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Product Details

  • Paperback: 432 pages
  • Publisher: Workman Publishing Company; 1st edition (January 5, 1984)
  • Language: English
  • ISBN-10: 0894806599
  • ISBN-13: 978-0894806599
  • Product Dimensions: 7 x 1.1 x 10 inches
  • Shipping Weight: 1.8 pounds
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (17 customer reviews)
  • Amazon Best Sellers Rank: #533,359 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

A tribute to the more than 30 vegetables dear to veteran cookbook author Bert Greene's heart, Greene on Greens is a treasure trove of uninhibited recipes mixed with colorful anecdotes and tidbits of vegetable history and trivia. With recipes such as Boozy Celery (brandied cream is the secret), Cajun Artichoke and Spinach (anise liqueur is the unexpected ingredient) and Tomato Devil's Food Cake with Tomato Butter Cream Frosting, Greene creates unexpected textures and flavors while enticing even the most stubborn meat and potatoes types to eat their vegetables. The book won the 1994 James Beard Cookbook Award.

Review

. . .an unabashed celebration of good eating. . . -- Publishers Weekly

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Customer Reviews

4.6 out of 5 stars
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See all 17 customer reviews
The recipes themselves are fantastic.
"hessmary"
I would recommend this book to anyone that is interested in adding new vegetable preparations to their culinary repertoire.
Amalfi Coast Girl
We probably have a half dozen vegetarian cook books, but we keep coming back to this one.
James L. McGee

Most Helpful Customer Reviews

17 of 17 people found the following review helpful By A Customer on June 9, 1998
Format: Paperback
I have probably cooked 50 recipes from this book, and everything turns out great! What a broad variety of dishes. This is the book I go to when a find some fresh or interesting vegetables at the store, and need some wonderful way to cook them..This book makes me want to go cook some wonderful vegetables, and read some of Bert Green's introductory comments!!!
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18 of 19 people found the following review helpful By rodboomboom HALL OF FAMEVINE VOICE on January 30, 2002
Format: Paperback Verified Purchase
Want to enhance your vegetable dishes with some new variety and spice? This is great resource to help.
Having sought our at times just these goals, this book has always delivered. For instance, winter squash blaws? Try Winter Squash Creme Brulee or or Spaghetti Squash Tetrazzini. Amazingly is the richness of flavor in a parsnip based dish called Pike's Peak Souffle.
Just examples to wet your interest to find and try this. Over 450 recipes, each clearly detailed to follow. Not exceptional ingredients of the hard to find category. From Artichokes to Zucchini, this is handy reference to follow.
If chance, pick up his volume, one of my favorite cookbooks, Bert Greene's Kitchen Bouquets. He's a great cook and writer!
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16 of 17 people found the following review helpful By "hessmary" on October 2, 1999
Format: Paperback
Bert Greene's books are all terrific, but this one is my favorite. It never disappoints me; Greene himself had a warm, wise personality and a love of good food. The directions on vegetable preparation are exceptionally good. The recipes themselves are fantastic. Buy this one!
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10 of 11 people found the following review helpful By Amalfi Coast Girl on June 20, 2006
Format: Paperback
A passionate home cook that has been honing her cooking skills for the last 25 years writes this review. My favorite cookbooks are "The Professional Chef" by the Culinary Institute and "Culinary Artistry". With more than 500 cookbooks in my collection I am usually disappointed in my recent cookbook acquisitions. This book is a wonderful addition to any cookbook library. This book is NOT vegetarian. There are many vegetarian recipes and some vegan recipes, but there are also recipes that include meat.

The book is subdivided the vegetable those included are as follows:

Artichokes

Asparagus

Avocados

Beets

Broccoli

Brussels Sprouts

Cabbage

Carrots

Cauliflower

Celery and Celery Root

Corn

Cucumbers

Eggplants

Fennel

Greens

Kale

Kohlrabi

Okra

Onions and Leeks

Parsnips

Peas

Peppers

Potatoes

Spinach

Squash

String Beans

Sweet Potatoes

Tomatoes

Turnips and Rutabagas

Zucchini

At the beginning of each new vegetable section the author covers a little history, nutritional facts, what to look for, and how to prepare the vegetable.

This book contains a variety of ethnic recipes. There are many French, and Italian recipes. But the author has also included recipes from the Netherlands, Basque region and the Southern USA.

There are many delicious recipes in this book. I think that my favorite is the sautéed peas with walnuts or maybe the baked potato-stuffed cucumbers. It is hard to choose a favorite recipe from this book since so many of them are winners.

I would recommend this book to anyone that is interested in adding new vegetable preparations to their culinary repertoire.
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8 of 9 people found the following review helpful By mom of many on May 28, 2005
Format: Paperback
I received this cookbook 20 years ago for a wedding present. I love it! Each vegetable is talked about as to what to look for in buying, what its historical uses have been(either worldwide or in his family), and what the author's favorite way of cooking it is. The recipes that follow are gleaned from many different sources. Not low fat, but high taste. I was given some fennel last year and had no clue what to do with it. Got out Greene on Greens and made some fabulous fennel bread.
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2 of 2 people found the following review helpful By James L. McGee on October 8, 2008
Format: Hardcover
Ever wander through the farmers' market and see a vegetable that you may have heard of but never quite knew what to do with it? A rutabaga, for example? Bert Greene has the answers. He doesn't just serve up an assortment of tantalizing recipes for more vegetables than even a die hard vegetarian could readily name. But his essays at the beginning of each chapter weave food and cultural history, nutrition, personal narrative, and shopping advice into what can only be called a vegetarian devotional.
We probably have a half dozen vegetarian cook books, but we keep coming back to this one.
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By Jeffrey P. Harrison on January 21, 2010
Format: Hardcover Verified Purchase
This is an amazing book. We purchased it for my wife's brother. My wife has had the book for years and I never paid it much mind because I thought it was a vegetarian cookbook. It's not. It's a cookbook of recipes for vegetables which can also include meat and pasta and whatever else. The important thing about the book is that aside from excellent recipes for the vegetables, it contains an amazing amount of information about the various vegetables themselves. Kohlrabi are fascinating! Who knew?
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By Daisy on March 15, 2014
Format: Paperback Verified Purchase
Say you have a vegetable and you don't know what to do with it. Look up the chapter on, say, turnips, and you'll find a good variety of recipes, one of which (or more) is sure to appeal to you. The many choices are key. And you've got everything from simple to more advanced things to try.
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