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Greene on Greens |
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Greene on Greens |
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by: Bert Greene
Dewey Decimal Number: 641.65 EAN: 9780894806599 ISBN: 0894806599 Label: Workman Publishing Company Languages: Manufacturer: Workman Publishing Company Number Of Items: 1 Number Of Pages: 432 Publication Date: January 05, 1984 Publisher: Workman Publishing Company Studio: Workman Publishing Company Editorial Review: Product Description: Winner of a 1985 Tastemaker Award, Bert Greene's vegetable cookbook is loaded with 450 recipes for vegetable soups, casseroles, crepes, quiches, souffles, tarts, breads, cakes, pies, and even sorbets. Thirty vegetables are celebrated in this compendium, and Greene offers tips on shopping, presenting, and enjoying. Illustrations throughout. 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. Related Items:
Average Rating:
 Rating: - Good VegitationThis 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? Rating:  - Greene on GreensDon't buy this book if you have a fear of "fat." The dishes are rich but hey, you only live once - not many people could get me to try baked cucumbers but after some of the other dishes, I was willing to give it a go. If you are growing a graden, this book can come in handy as it has some not so run of the mill vegetable dishes. Rating: - Start here, end hereEver 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. Rating: - Excellent cookbook that has stood the test of timeA 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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