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Eat Greens: Seasonal Recipes to Enjoy in Abundance Hardcover – May 3, 2011
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Barbara Jacobs, Booklist 4/15/2011
“With the number of farmers’ markets and true vegans increasing, it was simply a matter of time until cookbooks combined those two trends. Though Scott-Goodman and Trovato certainly aren’t the first to exploit the goodness of greens (think The New Moosewood Cookbook, 2000, for one), both have enviable track records in producing top-quality culinary collections (e.g., The Ski Country Cookbook, 2008, and The Beach House Cookbook, 2005, for Scott-Goodman and Rachel Ray’s Open House Cookbook, 2006, for Trovato.The bonus here? More than 120 simple recipes that don’t require expensive equipment or unusual ingredients, except for fresh-from-the-garden artichokes to zucchini. Every veggie includes at least one recipe, along with notes about origins, best growing season, and nutrients. Among the choices: asparagus and mushroom frittata, green cabbage and apple bake, and dandelion greens with tzatziki and feta cheese. Don’t expect too many proteins here, though egg dishes are popular. Instead, use this as a guide to easy-to-cook side dishes that quickly bring the best garden crops to table.”
Kirkus, May 1, 2011
Healthy recipes for every taste bud.
Broccoli has never looked so appealing. With more than 120 simple, easy-to-prepare recipes, this cookbook makes it easy to eat green. The attractive design includes color photographs and boxed reference guides that show calorie and nutritional value. Novice gardeners will enjoy a few tips, and the authors urge those who can’t grow their own to visit a farmers’ market or local produce stand. The fresher the vegetable, the better these seasonal recipes will taste. Twenty-six green vegetables are presented in alphabetical order, from artichokes to zucchini, and each includes a background. Southern chefs will be happy to know that Smoky Collard Greens are included, as are recipes for dandelion greens, while chefs looking for new ideas will find Collard Greens and Parmesan-Roasted Fennel. Kids may hate vegetables, but veggie-laden pizzas and Macaroni and Cheese with Swiss Chard are clever ways to get them to eat their greens. The sheer variety of recipes and kitchen techniques the authors manage to pack into this slim and generously illustrated volume will stun readers—cooks can enjoy tantalizing soups, salads, sauces and pestos. Pasta lovers will find Creamy Linguine with Fresh Peas and Pancetta, and Roast Pork with Fennel or Pan-Seared Salmon with Braised Mixed Greens is a healthy way to tempt meat eaters.
Grab some cabbage and start cooking green today.
St Petersburg Times, 6/1/11
"For cooks who enjoy fresh vegetables. This cookbook provides excellent instruction in cooking and selecting a wide variety of vegetables."
BookPage Cookbook of the Month (June)
“You’ll find intriguing ways to steam, sauté, stir-fry, braise, roast and blanch them, from elegantly simple dishes like Green Bean, Prosciutto, and Parmesan Salad and sublimely summery Sautéed Snap Peas, Sweet Corn….An informative intro sets the scene for each of the 29 greens, while good header notes help you pick a peck of delicious veggie dishes.”
" a collection of contemporary and sophisticated yet accessible recipes…The title is a bit misleading, and that's a good thing here. "Eat Greens" doesn't just cover such greens as spinach and collards. It covers 26 green vegetables of all types. In fact, such nongreen veggies as corn and sweet potatoes get only peripheral treatment instead of their own chapters…The nice thing about the book is that the authors keep things simple. The book has no wild or trendy flavor combinations, no hard-to-find or super expensive ingredients. And the recipes are pretty much all easy and straightforward enough for kitchen novices…In short, this book has plenty of ideas for people, especially nonvegetarians, wanting to add vegetables to their diet.”
About the Author
Barbara Scott-Goodman is an author, art director, and book designer whose previous titles include The Ski Country Cookbook, The Beach House Cookbook, and The Diabetes Menu Cookbook, which was nominated for a James Beard Award in 2007. She lives in New York and is currently developing a website.
Liz Trovato is an art director and book designer. Her cookbook titles include Rachael Ray's Open House Cookbook, Good-Housekeeping's Light and Healthy Cookbook, and James Beard's Shellfish, Salads, Soups, and Poultry. She divides her time between New York City and the southwestern coast of Rhode Island where she loves to tend to all things green in her vegetable garden.
Top Customer Reviews
Honestly, this book is exactly what I have been looking for. It will take a place of honor beside my other "what to do with all this extra garden produce" cookbooks ("Victory Garden Cookbook" and "From Asparagus to Zucchini" among them).
Great for gardeners and cooks - wonderful for farm market season! Makes a very nice housewarming or wedding shower gift.
Includes the following vegetables: artichokes, asparagus, beans, beets and beet greens, bok choy, broccoli, broccoli rabe, brussels sprouts, cabbage, celery, celery root (celeriac), collard greens, cucumbers, dandelion greens, escarole, fennel, herbs (basil, mint, dill, parsley, cilantro, etc), kale, leeks, mixed greens (kale, spinach, collards, dandelion, mustards and chards), okra, peas, peppers, salad greens (lettuces, mache, spinach, arugula, mizuna, mustard greens, chicory, radicchio, etc.), scallions, spinach, swiss chard, watercress, zucchini.
I took this out from the Library and decided I had to have my own copy. First cookbook I've been compelled to buy in 10 years--and I have a bookcase full of classics. I love the adoration of vegetables apparent in these recipes and the information to dial you in on each one. I recommend this to anyone interested in eating delicious things and knowing it is nutritious from the way it feels inside you!
If you're not used to fixing and preparing greens for you or your family, this cookbook is a great place to start. Using this book you'll learn how to select the best greens and green vegetables. Then you can try a few different ways to fix them. For persons more familiar with this part of cuisine, I'd recommend getting the book from library. You may already be past most of the combinations presented. Due to this fact, you may want to look for a few recipes to add to your repertoire rather than giving up precious permanent place on your book shelf. This is way I gave the three-start rating. For experienced cooks the book is worth a look. On the other hand if you've never dealt with many greens before, the book will be more valuable to you.
"Eat Greens" is a fabulous choice for getting started. You'll discover the most famous ways to prepare and serve greens. Many of the recipes are manageable versions of very classic combinations. A few recipes will take you further afield. One of those selections got a great review at my home. Whether you find it at the farmer's marker or the grocery store many people are intimidated by celery root or celeriac. Yes, it does look odd. In most cases it's not something you'd fix and eat solo. Celery root is a great combination vegetable, however. Consider it's high in fiber and other nutrition, and this strange-looking item is definitely one you want to learn how to incorporate into your meals. Check out the recipe "Celery Root and Cabbage Slaw" on page 92 for all the details.
Most Recent Customer Reviews
A lovely book to inspire creative vegetable recipes. After paging through the entire book at the public Library, I ordered it for my son and partner who have a veggie garden and... Read morePublished on May 24, 2014 by Veergirl
great book. no more boring veggies. I especially like the section on herb pesto and dipping sauce recipes. I never thought of making zucchini pancakes.Published on January 3, 2013 by swissmiss
This book is nice, helpful and all that but some of the nutritional info doesn't look right at all, e.g. Read morePublished on April 24, 2012 by dizzy5
We got the book from the library initially, and after cooking two winning recipes had to buy our own copy. Everything we've made so far from it has been great.Published on April 2, 2012 by Michael Taylor