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    Tracey T.: IMG Best Cookbooks of 2014



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1 Remote Warehouse Cooking and Food- Vegetables General
3 Remote Warehouse Cooking and Food- Vegetables General

Eat Greens: Seasonal Recipes to Enjoy in Abundance

by

Eat Greens: Seasonal Recipes to Enjoy in Abundance Cover

 

Synopses & Reviews

Publisher Comments:

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 and 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.

Review:

"Veteran cookbook authors Scott-Goodman (The Ski Country Cookbook) and Trovato (the Quick Cook series) team up to offer veggie-lovers ideas for getting the most out of 26 common vegetables and herbs. Though each entry features trivia and buying tips for the featured ingredient, the focus is on the dishes. Fans of quick preparation will appreciate the book's ease of use: most recipes call for just a handful of ingredients that cooks with even the most modest of skills will be able to prepare. Grilled Eggplant and Peppers, Basil and Mint Pesto, Roasted Asparagus and Shiitake Mushroom Salad, and Roast Pork with Fennel and Onions are all well within the abilities of most cooks. Instructions are straight and to the point; most dishes have just three steps to complete. Selections veer toward the familiar (Cucumber Soup), though veggie-lovers will appreciate palate-expanding fare like Beet Greens and Beets with Balsamic Vinaigrette and Bitter Greens Pizza with Shallots and Havarti Cheese. Whether readers are new to the kitchen or find themselves with an excess of eggplant, Scott-Goodman and Trovato have plenty of simple suggestions on how to incorporate flavorful mains and sides throughout the year. "
Publishers Weekly Copyright PWxyz, LLC. All rights reserved.

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.

 

Product Details

ISBN:
9780762439072
Author:
Scott-goodman, Barbara
Publisher:
Running Press Book Publishers
Author:
Trovato, Liz
Author:
Scott-Goodman, Barbara
Subject:
Vegetables
Subject:
Specific Ingredients - Vegetables
Subject:
Cooking and Food-Vegetables General
Edition Description:
Trade Cloth
Publication Date:
20110531
Binding:
HARDCOVER
Language:
English
Pages:
240
Dimensions:
9.25 x 7.38 in

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Related Subjects


Cooking and Food » By Ingredient » Herbs and Spices
Cooking and Food » By Ingredient » Vegetables General
Cooking and Food » Dishes and Meals » Sauces, Salsa, and Condiments
Cooking and Food » General
Cooking and Food » Sustainable Cooking

Eat Greens: Seasonal Recipes to Enjoy in Abundance New Hardcover
0 stars - 0 reviews
$24.95 In Stock
Product details 240 pages Running Press Book Publishers - English 9780762439072 Reviews:
"Publishers Weekly Review" by , "Veteran cookbook authors Scott-Goodman (The Ski Country Cookbook) and Trovato (the Quick Cook series) team up to offer veggie-lovers ideas for getting the most out of 26 common vegetables and herbs. Though each entry features trivia and buying tips for the featured ingredient, the focus is on the dishes. Fans of quick preparation will appreciate the book's ease of use: most recipes call for just a handful of ingredients that cooks with even the most modest of skills will be able to prepare. Grilled Eggplant and Peppers, Basil and Mint Pesto, Roasted Asparagus and Shiitake Mushroom Salad, and Roast Pork with Fennel and Onions are all well within the abilities of most cooks. Instructions are straight and to the point; most dishes have just three steps to complete. Selections veer toward the familiar (Cucumber Soup), though veggie-lovers will appreciate palate-expanding fare like Beet Greens and Beets with Balsamic Vinaigrette and Bitter Greens Pizza with Shallots and Havarti Cheese. Whether readers are new to the kitchen or find themselves with an excess of eggplant, Scott-Goodman and Trovato have plenty of simple suggestions on how to incorporate flavorful mains and sides throughout the year. "
Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
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