Greene on Greens and Grainsby Bert Greene
Greene on Greens & Grains offers on outstanding treasury of incomparable vegetable and grains recipes. Bert Greene, the highly acclaimed chef and cooking teacher, combined his creative kitchen know how with his infallible sense of what tastes just right. A cornucopia of recipes are served up with conversational friendliness, culinary gossip, shopping wisdom and old-fashioned stove-top logic.
- Black Dog & Leventhal Publishers, Inc.
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I love Bert's cookbooks! They contain some of the most interesting and savory recipes I've encountered. From 'Tagine Aid El Kebir' (Moroccan Lamb Stew), in the Couscous section, to 'Georgian Yogurt and Barley Soup' to 'Triple-Threat Onion Pilaf' with Bulgur, I always know where to go for a tasty meal. As an added bonus, Bert includes personal stories and anecdotes that are sure to peak your interest or have you rolling on the floor (be sure to read the introduction to the chapter on bulgur where Bert describes his first sampling in a bordello in Paris). Many of the recipes are quite healthy, such as 'Sally's Crazy Health Bread' and 'Healthy Farmer's Wife's Pot-Roasted Chicken' (with wheat berries). Many others are just plain good! The health-conscious may want to consider substituting healthier ingredients for some of the ones listed in the cookbook. I use Jane Brody's excellent 'Good Food Gourmet' for ideas about healthy eating and ingredient substitution. Then again, many of the recipes in 'The Grains Cookbook' are Mediterranean in origin. I've read many articles delineating how this is the healthiest cuisine of all. It is the typical American fare that is unhealthy, full of processed foods and saturated fats that are the real killers. Personally, I like Bert's recipes just the way they are. This book may be out of print. It is certainly worth tracking down and purchasing. For those who like this book, I would also like to recommend 'Flatbreads and Flavors' by Jeffrey Alford and Naomi Dugid. This cookbook takes one on culinary odyssey from central Asia, through Europe to North America in quest of flatbreads and the flavorful dishes that accompany them.