Full Details

Eat Greens
Seasonal Recipes to Enjoy in Abundance
By (author) Barbara Scott-Goodman By (author) Liz Trovato

Summary

Eat Greens includes more than 120 delicious recipes for a wide variety of dishes that use green vegetables from artichokes to zucchini to prepare healthy appetizers, soups, salads, main courses, and side dishes. More than vegetarian, the recipes include Ricotta with Broccoli Rabe, Brussels Sprouts with Bacon & Walnuts, Baby Leeks Braised in Red Wine, and Zucchini Caponata. With more than 50 stunning photographs and a bright and airy design, Eat Greens is as easy to read as it is to cook from. It includes useful tips on growing, buying, and storing each green vegetable.

about Barbara Scott-Goodman and Liz Trovato


  • Barbara Scott-Goodman is an author, art director, and book designer who has produced a number of cookbooks including The Ski Country Cookbook, The Beach House Cookbook, and The Diabetes Menu Cookbook, which was nominated for a James Beard Award in 2007. Her most recent book with Running Press was Eat Greens. She lives in Brooklyn, New York.

reviews

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.

other editions

  • Hardcover | ISBN 9780762439072
    Pub date: 05/03/2011 | Price: 29.00 Canada/$24.95
    240 Pages
    COOKING / Specific Ingredients / Vegetables

  • eBook | ISBN 9780762442324
    Pub date: 05/03/2011 | Price: 21.99 Canada/$16.99
    240 Pages
    COOKING / Specific Ingredients / Vegetables
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