| Details | | Publication Date: | 1996-04-01 | | Illustrator: | Paul Hoffman |
| Size | | Height: | 9.5 in | | Width: | 7.0 in | | Thickness: | 0.8 in | | Weight: | 12.0 oz |
Publisher's Note
The latest word from the nutrition front is that green leafy vegetables may be our most powerful weapon against cancer and other diseases of aging. Plus, most dark leafy greens are high in nutrients such as beta-carotene, anti-oxidants, folic acid, and fiber. In Greens Glorious Greens! Johnna Albi and Catherine Walthers, both gourmet natural-foods chefs, unlock the mysteries of buying and preparing these delicious vegetables. In an easy-to-use A-to-Z format, they cover thirty-five different greens, providing nutritional information and a brief historical profile for each, plus tips on how to shop for freshness and how to store, wash, and cut the greens for maximum flavor. Albi and Walthers offer more than 140 ways to turn these nutritional superstars into delicious salads, soups, stews, entrees, and sautees. Most dishes are quick and easy, low in fat, and off the scale in terms of nutrients and taste. Many are vegetarian and therefore cholesterol free; some contain chicken, beef, or fish. Any home cook will delight in this clear and engaging guide to preparing all the vegetables that are not only good for you, but just plain good.
Industry Reviews
We know that there is life beyond broccoli and iceberg lettuce, but what is one to do with the odd-looking green things with exotic names that increasingly line the produce shelves? Albi (who recently died) and Walthers (formerly food editor for Natural Health) take a careful look at greens from arugula and dandelion to kale and mesclun and other salad greens. The authors explain their subjects' virtues and shortcomings (steamed broccoli rabe served solo can be unpleasant); how to choose them; how and how long to keep them; how to clean them; and, in more than 140 recipes, how to cook them. Greens need a little help, they say, and many of the recipes lean on a smattering of olive oil, garlic or raisins to bring out the flavor: Kale with Raisins and Toasted Pine Nuts; Chinese Bok Choy, Shitake and Tofu; Garlic Escarole Soup with Rice. Carrots or red peppers can add color as well as flavor a Broccoli Rabe Vegetable Pasta with yellow summer squash and freshly grated Parmesan or Romano is an exceptionally pretty and tasty dish. Interspersed are informational chapters on nutrition (most greens are high in vitamins, minerals and beta-carotene), the best cooking methods, and home gardening tips. (Apr.)
Lopate
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