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Monday, July 2, 2012

FOOD BOOK OF THE MONTH! -- Wild About Greens

WILD ABOUT GREENS; 125 delectable vegan recipes for kale, collards,
arugula, bok choy, and other leafy veggies everyone loves (Sterling
Publishing, 2012, 224 pages, ISBN 978-1-4027-8588-7, $24.95 US hard
covers) is by Nava Atlas, author of many vegetarian and vegan cookbooks This book is more about techniques such as
saut├ęs, braises, and stir-fries for the leafy greens. At times, they
can be interchangeable. There are also Asian greens, beet greens,
broccoli rabe, chard, dandelion greens, escarole, mizuna, mustard
greens, napa cabbage, spinach, tatsoi, turnip greens and watercress.
With grains and beans, pasta and roots, you could do very nicely with
soups, stews, salads, and even smoothies. Good layout and line
drawings. Preparations have their ingredients listed in avoirdupois
measurements, but there is a table of metric equivalents. Great fun.
Audience and level of use: vegans and others searching for cooked
greens, especially bitter greens.
Some interesting or unusual recipes/facts: white beans and greens
burgers; Indian style mustard greens with spinach; stir-fried bok choy
with snow peas and shitake mushrooms; curried sweet potatoes with chard
and chickpeas; southwestern-style greens with pinto beans.
Quality/Price Rating: 91.

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