Eat Greens: Seasonal Recipes to Enjoy in Abundance by Barbara Scott-Goodman and Liz Trovato

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Notes about this book

  • AGrayA on December 25, 2019

    Tried the celery remoulade today and it was delicious. I had just made some creme fraiche and so there was nothing in the recipe that I didn't have on hand. Even with the cream in this recipe it tasted very fresh, not quite like anything I've had. We had it with cannelloni and kale soup. Will definitely make this again!

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Reviews about this book

  • Oregonian

    This book is a real find for anyone who has a CSA subscription and is drowning in vegetables, or for cooks stuck in the dreaded broccoli-or-carrots rut.

    Full review
  • ISBN 10 0762439076
  • ISBN 13 9780762439072
  • Linked ISBNs
  • Published May 26 2011
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries United States
  • Publisher The Perseus Books Group
  • Imprint Perseus Books

Publishers Text

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.

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