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1 Burnside Cooking and Food- Vegan and Raw Food
1 Home & Garden Cooking and Food- Vegetables General
9 Local Warehouse Cooking and Food- Vegetarian and Natural
11 Remote Warehouse Cooking and Food- Vegetables General

More copies of this ISBN

Wild about Greens: 125 Delectable Vegan Recipes for Kale, Collards, Arugula, BOK Choy, and Other Leafy Veggies Everyone Loves

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Wild about Greens: 125 Delectable Vegan Recipes for Kale, Collards, Arugula, BOK Choy, and Other Leafy Veggies Everyone Loves Cover

 

Synopses & Reviews

Publisher Comments:

Celebrated vegan and vegetarian cookbook author Nava Atlas serves up a comprehensive collection of scrumptious recipes, all featuring ultra-healthy, super-nutritious leafy greens.

Kale, collards, spinach, Asian greens, and many more leafy greens are a breeze to grow and prepare--and these 125 recipes showcase the most commonly used varieties in a wide selection of flavorful dishes. Nava's up-to-the-minute ideas range from using sturdy collard greens as wrappers for savory fillings to making luscious dips from arugula and watercress. There's even a section on green juices and smoothies that make it easier than ever to incorporate the most nutritious foods on earth into delicious everyday fare that everyone can enjoy.

Review:

"Atlas (Vegan Express) successfully elevates leafy greens beyond the salad bowl with this collection of recipes that will appeal to vegans and meat-eaters alike. Though she excludes cabbages and common lettuces, Atlas introduces a host of other dynamic greens-from the 'bold' arugula, to the now ubiquitous kale, to the 'peppery' watercress-and includes plenty of tips for buying and preparation. In addition to a host of recipes for salads, soups, and dips, Atlas shows how to incorporate a healthy portion of greens into 'heartier dishes,' as in quinoa with chard and chickpeas, a bean and escarole pasta, and a roasted eggplant curry. She also invites adventurous vegans to try their hand at green juices and smoothies, which utilize a broad range of ingredients, including apples, collards, chocolate (nondairy) milk, and spinach. Though each of the recipes stands alone, meat-eaters could happily pair their favorite protein with many of these dishes. Clear and simple instructions, combined with Atlas's conversational tone, make this guide to greens a valuable addition to any cook's bookshelf. Illus. & photos. "
Publishers Weekly Copyright PWxyz, LLC. All rights reserved.

About the Author

Nava Atlas has written ten previous bestselling cookbooks including Vegan Holiday Kitchen (Sterling 2011). She has long been considered an expert in meat-free holiday fare, which is the most popular area of her website, VegKitchen.com. Nava is also a visual artist, whose work has been shown nationally in museums, galleries, and alternative art spaces, and is part of numerous museum and university collections.

Product Details

ISBN:
9781402785887
Author:
Atlas, Nava
Publisher:
Sterling
Subject:
Vegetables
Subject:
Cooking and Food-Vegetables General
Subject:
BG-COOKBKS - BG - COOKBOOKS
Subject:
Cooking and Food-Vegetarian and Natural
Copyright:
Edition Description:
Trade Cloth
Publication Date:
20120631
Binding:
HARDCOVER
Language:
English
Illustrations:
all in 2-color; one 8-page 4-color photo
Pages:
224
Dimensions:
9.5 x 7.5 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 » Vegetarian and Vegan » Vegan and Raw Food
Cooking and Food » Vegetarian and Vegan » Vegetarian and Natural

Wild about Greens: 125 Delectable Vegan Recipes for Kale, Collards, Arugula, BOK Choy, and Other Leafy Veggies Everyone Loves New Hardcover
0 stars - 0 reviews
$24.95 In Stock
Product details 224 pages Sterling - English 9781402785887 Reviews:
"Publishers Weekly Review" by , "Atlas (Vegan Express) successfully elevates leafy greens beyond the salad bowl with this collection of recipes that will appeal to vegans and meat-eaters alike. Though she excludes cabbages and common lettuces, Atlas introduces a host of other dynamic greens-from the 'bold' arugula, to the now ubiquitous kale, to the 'peppery' watercress-and includes plenty of tips for buying and preparation. In addition to a host of recipes for salads, soups, and dips, Atlas shows how to incorporate a healthy portion of greens into 'heartier dishes,' as in quinoa with chard and chickpeas, a bean and escarole pasta, and a roasted eggplant curry. She also invites adventurous vegans to try their hand at green juices and smoothies, which utilize a broad range of ingredients, including apples, collards, chocolate (nondairy) milk, and spinach. Though each of the recipes stands alone, meat-eaters could happily pair their favorite protein with many of these dishes. Clear and simple instructions, combined with Atlas's conversational tone, make this guide to greens a valuable addition to any cook's bookshelf. Illus. & photos. "
Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
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