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1 Burnside Cooking and Food- Vegetables General

Fast, Fresh and Green

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Fast, Fresh and Green Cover

 

Awards

Staff Pick

If, like me, you troll the farmers market for new arrivals every week, throw this book in your basket. I've made two recipes so far — Asparagus with Brown Butter and Pine Nuts, and Potatoes with Creamy Lemon Dressing — and both have achieved summer standby status. An amazing resource for veggie inspiration.
Recommended by Martha, Powells.com

Synopses & Reviews

Publisher Comments:

This new bible for all things vegetable from Fine Cooking's Vegetable Queen is ideal for the millions of eaters who want to get the recommended five to nine servings of fruits and greens into their daily diet. Susie Middleton shares her love of healthful, delicious veggies with a guide to shopping for and cooking delectable meatless meals, including such delights as Spinach with Shallots and Parmigiano and Roasted Eggplant, Bell Pepper, and Fresh Basil Salad.

More than 100 recipes for appetizers, snacks, entrees, and side dishes, many of them vegan, make Fast, Fresh & Green an excellent resource for vegetarians and omnivores.

Review:

"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 sauting, stir-frying, grilling, and more. She offers dishes — braised fingerlings with rosemary and mellow garlic; sauted 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 saute 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)" Publishers Weekly (Copyright Reed Business Information, Inc.)

About the Author

Susie Middleton is a chef, recipe developer, food writer, and longtime executive editor of Fine Cooking magazine. She lives in Connecticut.

Ben Fink is a New York-based photographer.

Product Details

ISBN:
9780811865661
Author:
Middleton, Susie
Publisher:
Chronicle Books (CA)
Photographer:
Fink, Ben
Author:
Middleton, Susan
Subject:
Specific Ingredients - Vegetables
Subject:
Methods - Quick & Easy
Subject:
Cooking - Vegetables
Subject:
Cooking and Food-Vegetables General
Publication Date:
20100431
Binding:
TRADE PAPER
Language:
English
Illustrations:
Y
Pages:
223
Dimensions:
9.98x8.14x.77 in. 2.09 lbs.

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Related Subjects

Arts and Entertainment » Photography » Annuals
Children's » General
Children's » Science Fiction and Fantasy » General
Cooking and Food » By Ingredient » Fruits and Vegetables
Cooking and Food » By Ingredient » Vegetables General
Cooking and Food » General
Cooking and Food » Quick and Easy » Time Saving
Languages » ESL » General

Fast, Fresh and Green Used Trade Paper
0 stars - 0 reviews
$15.50 In Stock
Product details 223 pages Chronicle Books - English 9780811865661 Reviews:
"Staff Pick" by ,

If, like me, you troll the farmers market for new arrivals every week, throw this book in your basket. I've made two recipes so far — Asparagus with Brown Butter and Pine Nuts, and Potatoes with Creamy Lemon Dressing — and both have achieved summer standby status. An amazing resource for veggie inspiration.

"Publishers Weekly Review" by , "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 sauting, stir-frying, grilling, and more. She offers dishes — braised fingerlings with rosemary and mellow garlic; sauted 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 saute 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)" Publishers Weekly (Copyright Reed Business Information, Inc.)
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