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1 Beaverton Cooking and Food- Fruits and Vegetables
2 Home & Garden Cooking and Food- Vegetables General

This title in other editions

Leafy Greens: An A-To-Z Guide to 30 Types of Greens Plus More Than 120 Delicious Recipes

by

Leafy Greens: An A-To-Z Guide to 30 Types of Greens Plus More Than 120 Delicious Recipes Cover

 

Synopses & Reviews

Publisher Comments:

From the bestselling author of the How to Cook Everything and Food Matters books, comes the best cooking resource on Leafy Greens.

In the world of vegetables, none are more versatile, varied, and exciting than greens. And with farmers' markets everywhere and vastly expanded selections in supermarkets, there has never been a better time to become a fan. In this reissue of his classic Leafy Greens, bestselling author and New York Times columnist Mark Bittman showcases more than 30 kinds of greens, with recipes that are simple to prepare, and wonderfully delicious.

Greens, of course, are among the healthiest foods on the planet. With a wide range of micro-nutrients, vitamins, and minerals, this single food group packs more than its share of nutrition into every bite. In a handy A-to-Z format, Leafy Greens offers practical advice on all the available kinds: the different varieties and how to buy them, their specific nutrients, the best cooking methods, and how to substitute them in recipes.

But Bittman wants you to enjoy leafy greens primarily for their flavor. He shows how the bitterness of dandelion and raab, the sweetness of collards, the creamy nuttiness of bok choi, and the tartness of sorrel need little more than a few quick additions to become the star of a wonderful meal. He encourages you to seek out young greens for surprising and delicious salads. Cooking techniques for larger greens are uniformly quick and simple. Almost all greens can be quickly and easily stewed, sautéed, or stir-fried to melting tenderness, or quickly poached, "shocked" in ice, and served cold or reheated for perfect flavor and added convenience.

Graze your way through recipes like Thai Beef Salad with Boston Lettuce, Spinach and Lentil Soup, Spicy Cole Slaw, Crispy Skin Salmon with Gingery Kale, and Stir-fried Shrimp with Bok Choi and Black Beans. Lasagna with Endive and Radicchio is perfect for entertaining, while simple dishes like Pasta with Broccoli Raab and Chicken make weeknight meals a snap.

Leafy Greens has everything: great ideas for salads, soups, sides, and mains; key nutritional information; the cooking guidance you need to make a vast array of green vegetables a delicious part of your daily diet. And with Bittman as your teacher, you know you're getting a batch of wonderful recipes from America's favorite home cook.

Synopsis:

Mark Bittman's handy guide to healthy, delicious greens

Kale and collards. Radicchio. Chinese cabbage. Swiss chard. Mustard greens. Broccoli raab. Arugula. Belgian endive. Greens are among our most delicious, nutritious, and versatile vegetables. All of us know we should be cooking with them, but few of us know how. In this newly re-released version of his classic Leafy Greens, bestselling author Mark Bittman shares what he knows about more than 30 common kinds of greens so that you can start eating satisfying salads, sides, and main courses featuring them every day.

Bittman will help you learn where and when to purchase them, why they're good for you, and how to cook them in more than 120 delicious, healthy ways. And with his easy-to-use A-to-Z format and single-page recipes, Leafy Greens packs as much information into one book as there are micro-nutrients in a bunch of kale.

Look inside for delicious recipes like:

  • Grilled Chicken Salad with Mesclun

  • Gingered Cabbage

  • Coconut Curry Soup with Chard

  • Risotto with Arugula and Shrimp

  • Hamburgers with Spinach and Parmesan

  • Baked Penne with Radicchio and Gorgonzola

  • Corn and Kale Stew

  • . . .plus many more!

Synopsis:

Mark Bittman's handy, healthy guide to greens—now back in print!

Mark Bittman is one of the nation's best-known and most widely respected food writers. The author of the legendary How to Cook Everything and How to Cook Everything Vegetarian, he's a master of the art of simple, healthy home cooking. In this new reissue of Leafy Greens, he describes and explains more than 30 different types of greens—from arugula to kale to wakame (a sea vegetable)—and offers healthy recipes for each green along the way. As one blogger celebrating the book recently put it, "it demystifies obscure greens and celebrates overlooked ones."

You'll find more than 120 delicious anti-oxidant-packed recipes for salads, soups, stews, stir-fries, sautés, and more, as well as nutritional information, advice on buying and cooking greens, and which greens make good substitutes for one another.

  • Includes more than 120 savory recipes like Bitter Greens with Bacon, Grilled Radicchio, and Risotto with Arugula and Shrimp
  • Features more than 65 illustrations that help you quickly identify different types of greens
  • Begins with a new Introduction by Mark Bittman

If you love healthy cooking or just love greens, this is your ultimate source for handy information, tasty recipes, and fresh meal ideas.

About the Author

Mark Bittman wrote the New York Times column "The Minimalist" for 13 years and now writes for the Times' opinion section as well as the New York Times Magazine. He is a regular on the Today show and has authored more than a dozen cookbooks, including the bestselling How to Cook Everything and How to Cook Everything Vegetarian (both available as apps), How to Cook Everything The Basics, and Food Matters. Learn more at markbittman.com or howtocookeverything.com.

Table of Contents

Introduction 1

The Greens 14

The Recipes

Soups 51

Salads 71

Side Dishes 103

Light Dishes 133

Main Courses 155

A Note to the Gardener 187

Index 189

 

Product Details

ISBN:
9781118093870
Author:
Bittman, Mark
Publisher:
Houghton Mifflin
Author:
rk Bittman
Author:
Ma
Subject:
General Cooking
Subject:
Vegetables
Subject:
Cooking
Subject:
Cooking and Food-Salads
Subject:
leafy greens, mark bittman leafy greens, mark bittman cookbook, leafy greens cookbook, greens recipes, leafy greens recipes, recipes with leafy greens, healthy recipes, vegetable recipes, vegetarian recipes, salad recipes, cooked greens recipes, collard g
Subject:
leafy greens, mark bittman leafy greens, mark bittman cookbook, leafy greens cookbook, greens recipes, leafy greens recipes, recipes with leafy greens, healthy recipes, vegetable recipes, vegetarian recipes, salad recipes, cooked greens recipes, collard g
Subject:
leafy greens, mark bittman leafy greens, mark bittman cookbook, leafy greens cookbook, greens recipes, leafy greens recipes, recipes with leafy greens, healthy recipes, vegetable recipes, vegetarian recipes, salad recipes, cooked greens recipes, collard g
Subject:
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Subject:
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Subject:
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Subject:
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Subject:
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Subject:
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Subject:
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Subject:
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Subject:
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Copyright:
Edition Description:
Trade Paper
Publication Date:
20110503
Binding:
TRADE PAPER
Language:
English
Pages:
208
Dimensions:
9.13 x 7.38 in

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Related Subjects

Cooking and Food » By Ingredient » Fruits and Vegetables
Cooking and Food » By Ingredient » Vegetables General
Cooking and Food » Dishes and Meals » Salads
Science and Mathematics » Mathematics » General

Leafy Greens: An A-To-Z Guide to 30 Types of Greens Plus More Than 120 Delicious Recipes Used Trade Paper
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$9.95 In Stock
Product details 208 pages John Wiley & Sons - English 9781118093870 Reviews:
"Synopsis" by , Mark Bittman's handy guide to healthy, delicious greens

Kale and collards. Radicchio. Chinese cabbage. Swiss chard. Mustard greens. Broccoli raab. Arugula. Belgian endive. Greens are among our most delicious, nutritious, and versatile vegetables. All of us know we should be cooking with them, but few of us know how. In this newly re-released version of his classic Leafy Greens, bestselling author Mark Bittman shares what he knows about more than 30 common kinds of greens so that you can start eating satisfying salads, sides, and main courses featuring them every day.

Bittman will help you learn where and when to purchase them, why they're good for you, and how to cook them in more than 120 delicious, healthy ways. And with his easy-to-use A-to-Z format and single-page recipes, Leafy Greens packs as much information into one book as there are micro-nutrients in a bunch of kale.

Look inside for delicious recipes like:

  • Grilled Chicken Salad with Mesclun

  • Gingered Cabbage

  • Coconut Curry Soup with Chard

  • Risotto with Arugula and Shrimp

  • Hamburgers with Spinach and Parmesan

  • Baked Penne with Radicchio and Gorgonzola

  • Corn and Kale Stew

  • . . .plus many more!

"Synopsis" by ,
Mark Bittman's handy, healthy guide to greens—now back in print!

Mark Bittman is one of the nation's best-known and most widely respected food writers. The author of the legendary How to Cook Everything and How to Cook Everything Vegetarian, he's a master of the art of simple, healthy home cooking. In this new reissue of Leafy Greens, he describes and explains more than 30 different types of greens—from arugula to kale to wakame (a sea vegetable)—and offers healthy recipes for each green along the way. As one blogger celebrating the book recently put it, "it demystifies obscure greens and celebrates overlooked ones."

You'll find more than 120 delicious anti-oxidant-packed recipes for salads, soups, stews, stir-fries, sautés, and more, as well as nutritional information, advice on buying and cooking greens, and which greens make good substitutes for one another.

  • Includes more than 120 savory recipes like Bitter Greens with Bacon, Grilled Radicchio, and Risotto with Arugula and Shrimp
  • Features more than 65 illustrations that help you quickly identify different types of greens
  • Begins with a new Introduction by Mark Bittman

If you love healthy cooking or just love greens, this is your ultimate source for handy information, tasty recipes, and fresh meal ideas.

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