Fast, Fresh, & Green

Fast, Fresh, & Green

4.5 19
by Susie Middleton
     
 

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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

Overview

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.

Editorial Reviews

Publishers Weekly
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 sautéing, stir-frying, grilling, and more. She offers dishes—braised fingerlings with rosemary and mellow garlic; sautéed 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 sauté 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)

Product Details

ISBN-13:
9781452100159
Publisher:
Chronicle Books LLC
Publication date:
07/01/2010
Sold by:
Barnes & Noble
Format:
NOOK Book
Pages:
224
Sales rank:
440,099
File size:
3 MB

Meet 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.

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Fast, Fresh & Green 4.5 out of 5 based on 0 ratings. 19 reviews.
bleeding_espresso More than 1 year ago
More than just recipes, Fast, Fresh & Green really breaks down the basics of how you can handle all different kinds of vegetables, including ones you may have been scared to use in the past. There is so much great information and many wonderful recipes, but the photos alone in this book would be worth the price of admission. It's absolutely gorgeous. Whether you're a pro or amateur with veggies, you *need* this handy reference book for veggies on your shelf. I also love where Susie is coming from with her info; she's not a vegetarian or a "nutrition nut" as she puts it, but she does "think it would be better for the planet and our well-being if we ate a little less meat and a few more vegetables." I couldn't agree more. LOVE LOVE LOVE this book (in case you couldn't tell).
Anonymous More than 1 year ago
I first read this book on my Kindle, as a library loan. I prefer hard copy books for recipe collections though, so as soon as my loan expired, I bought the paperback version. The recipes are simple and delicious. No long list of ingredients, no complicated cooking techniques. Just simple, fresh flavors.
Mtnester More than 1 year ago
I have always wanted more ways to cook vegetables and this book showed me how. Very good info on types of vegetables and different ways to cook them. I am glad I bought this book.
PSA More than 1 year ago
This Nook Book offers not only recipes but shopping lists, hints and tips to make continuing or beginning the regime of eating in a more healthy manner. Fun to just browse and get ideas for your own menu.
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Omg i hope this went through im so aorry blackhunt idk how it hapened!!!!! Starclan please let this go through!!!
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Start measuring and this is not much green leafy is two cups and shredded cabbage lettuce kale or cooked spinachi is also not much a large potato or banana is two cups in fact your garnish cones in as 1/2 cup one doe not need a cook book to figure that out however pre prepared foods are sadly lacking. A pot pie mifht have one slice of carrot quartered or four peas
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