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Greene on Greens: Artichokes, Beets, Kohlrabi, Okra, Potatoes, Tomatoes, Zucchini, and More. epub download

by Bert Greene


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Selection of the Better Homes & Gardens Family Book Service. 197,000 copies in print.

Now, it's the simplest deal. From artichokes to zucchini, Bert Greene's ian vegetable cookbook is loaded with close to 500 recipes for vegetable soups, casseroles, crepes, flans, quiches, souffles, tarts, breads, cakes, pies, and even sorbets. Alphabetically arranged according to vegetable, the recipes celebrate 30 not-strictly-green wonders of the garden. Selection of the Better Homes & Gardens Family Book Service.

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Greene on Greens: Artichokes, Beets, Kohlrabi, Okra, Potatoes, Tomatoes, Zucchini, and More. Saturday Is Cookouts: From Kebabs and Ribs to Potato Salad and More (Everyday Cookbooks) EAN 9780783547886 99. 7 руб. Previous 1 2 345 6 Next Last. From the Cooking School at La Campagne: Provencal Recipes from the Famed Country Farmhouse EAN 978096612. 00 руб. Funeral Potatoes: And Other Potato Recipes to Die for EAN 9781893519060 75. 0 руб. Potatoes: 50 Easy Recipes EAN 9788854406704 82. 3 руб. Sara Moulton Cooks at Home EAN 978076790.

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Hot Red Kiev Borscht. Plum Crazy Carrots. Brazilian Avocado Cream. A Classic Cold Vinaigrette. French Chou Chou and Germantown Slaw. From artichokes to zucchini, Bert Greene's not-strictly-vegetarian vegetable cookbook is loaded with close to 500 recipes for vegetable soups, casseroles, crepes, flans, quiches, souffles, tarts, breads, cakes, pies, and even sorbets. Alphabetically arranged according to vegetable, the recipes celebrate 30 not-strictly-green wonders of the garden. Temptations all, the dishes Greene creates are luscious beginnings, sturdy main attractions, and triumphant finales. Broccoli and Pasta Timbales are perfect appetizers, Asparagus and Shrimp Salad an inspiring lunch, Cloaked Chicken and Peas in Cream a hearty supper. In addition to the recipes, Green offers tips on shopping for vegetables, preparing vegetables, and enjoying vegetables, as well as fascinating tidbits of history, lore, and personal anecdotes that give the book an engaging, conversational tone. Winner of a 1985 Tastemaker Award. Main selection of the Book-of-the-Month Cooking & Crafts Club. Selection of the Better Homes & Gardens Family Book Service. 197,000 copies in print.

Greene on Greens: Artichokes, Beets, Kohlrabi, Okra, Potatoes, Tomatoes, Zucchini, and More. epub download

ISBN13: 978-0894807589

ISBN: 0894807587

Author: Bert Greene

Category: Food and Wine

Subcategory: Cooking by Ingredient

Language: English

Publisher: Workman Publishing Company (April 1984)

Pages: 432 pages

ePUB size: 1516 kb

FB2 size: 1861 kb

Rating: 4.6

Votes: 557

Other Formats: rtf docx mobi mbr

Related to Greene on Greens: Artichokes, Beets, Kohlrabi, Okra, Potatoes, Tomatoes, Zucchini, and More. ePub books

Shezokha
This is my second purchase of this wonderfully useful cookbook. I bought it when it first came out and bought this second copy because my first copy was falling apart. I love cookbooks, and cooking. This is one of the books I use most often and most successfully. (Two nights ago, I made the pale fried parsnips recipe for perhaps the twentieth time.) First off, it's organized in a particularly useful way: there vegetables, in alpha list, from A to Z. For each vegetable, you get a delightful reminiscence from Greene, followed by instructions on how best to select and prepare the vegetable, followed by a catholic selection of recipes that use the vegetable. If you think about how you shop for food, you'll realize how helpful this way of presenting recipes is: a vegetable is in season, you can buy it and Greene will provide you with ten to twenty different ways to prepare it. If there is a down side to Greene's recommendations, it is his love of rich sauces --butter, cream, etc.-- but, hey, that's true of Julia Child too, and countless other gourmet chefs. This is a very, very good cookbook and Greene is (was) a lovely man whose enthusiasm for cooking and eating is infectious. I rate this book among the best --co-equal in my cooking with James Beard, Julia Child, Marcella Hazan, Andrew Schloss's Cooking Slow, and David Waltuck's Staff Meals from Chanterelle. It's just .... GOOD.
Shezokha
This is my second purchase of this wonderfully useful cookbook. I bought it when it first came out and bought this second copy because my first copy was falling apart. I love cookbooks, and cooking. This is one of the books I use most often and most successfully. (Two nights ago, I made the pale fried parsnips recipe for perhaps the twentieth time.) First off, it's organized in a particularly useful way: there vegetables, in alpha list, from A to Z. For each vegetable, you get a delightful reminiscence from Greene, followed by instructions on how best to select and prepare the vegetable, followed by a catholic selection of recipes that use the vegetable. If you think about how you shop for food, you'll realize how helpful this way of presenting recipes is: a vegetable is in season, you can buy it and Greene will provide you with ten to twenty different ways to prepare it. If there is a down side to Greene's recommendations, it is his love of rich sauces --butter, cream, etc.-- but, hey, that's true of Julia Child too, and countless other gourmet chefs. This is a very, very good cookbook and Greene is (was) a lovely man whose enthusiasm for cooking and eating is infectious. I rate this book among the best --co-equal in my cooking with James Beard, Julia Child, Marcella Hazan, Andrew Schloss's Cooking Slow, and David Waltuck's Staff Meals from Chanterelle. It's just .... GOOD.
Gralinda
Although styles in recipes come and go, Bert Greene's book covers so much territory that nothing about it is stale after 30 years. He lists the various veg alphabetically and includes history and personal stories that bring more to the table, so to speak. The recipes vary widely in geography, cooking method, and complexity or simplicity, and there are methods and approaches you might never have considered without his suggestion. It's as enjoyable to read as to cook out of.
Gralinda
Although styles in recipes come and go, Bert Greene's book covers so much territory that nothing about it is stale after 30 years. He lists the various veg alphabetically and includes history and personal stories that bring more to the table, so to speak. The recipes vary widely in geography, cooking method, and complexity or simplicity, and there are methods and approaches you might never have considered without his suggestion. It's as enjoyable to read as to cook out of.
Wymefw
We've owned this book for very many years now, and have used it so much and so often that the binding has let go. We recently purchased a used copy in good condition to replace it. There are so many recipes that we come back to again and again because they are so tasty and easy.
Wymefw
We've owned this book for very many years now, and have used it so much and so often that the binding has let go. We recently purchased a used copy in good condition to replace it. There are so many recipes that we come back to again and again because they are so tasty and easy.
Goodman
Want to enhance your vegetable dishes with some new variety and spice? This is great resource to help.
Having sought our at times just these goals, this book has always delivered. For instance, winter squash blaws? Try Winter Squash Creme Brulee or or Spaghetti Squash Tetrazzini. Amazingly is the richness of flavor in a parsnip based dish called Pike's Peak Souffle.
Just examples to wet your interest to find and try this. Over 450 recipes, each clearly detailed to follow. Not exceptional ingredients of the hard to find category. From Artichokes to Zucchini, this is handy reference to follow.
If chance, pick up his volume, one of my favorite cookbooks, Bert Greene's Kitchen Bouquets. He's a great cook and writer!
Goodman
Want to enhance your vegetable dishes with some new variety and spice? This is great resource to help.
Having sought our at times just these goals, this book has always delivered. For instance, winter squash blaws? Try Winter Squash Creme Brulee or or Spaghetti Squash Tetrazzini. Amazingly is the richness of flavor in a parsnip based dish called Pike's Peak Souffle.
Just examples to wet your interest to find and try this. Over 450 recipes, each clearly detailed to follow. Not exceptional ingredients of the hard to find category. From Artichokes to Zucchini, this is handy reference to follow.
If chance, pick up his volume, one of my favorite cookbooks, Bert Greene's Kitchen Bouquets. He's a great cook and writer!
Mavegelv
I have been trying to eat more veggies, this book has helped me go beyond the ones I have known. I love the fact that it is divided up by type. Great recipies for even my old favorites! One of my favorite cookbooks.
Mavegelv
I have been trying to eat more veggies, this book has helped me go beyond the ones I have known. I love the fact that it is divided up by type. Great recipies for even my old favorites! One of my favorite cookbooks.
Nayatol
There's a good reason this book has been around for 25 years and is just out in a second printing. My wife claims it is be best gift I ever gave her.
We have dined on its recipes continuously.
Nayatol
There's a good reason this book has been around for 25 years and is just out in a second printing. My wife claims it is be best gift I ever gave her.
We have dined on its recipes continuously.
Musical Aura Island
Bought a used version as a gift. The best book on veggies that's not vegetarian. Great personal anecdotes.

You can maybe get your kids to eat veggies they wouldn't otherwise go near...
Musical Aura Island
Bought a used version as a gift. The best book on veggies that's not vegetarian. Great personal anecdotes.

You can maybe get your kids to eat veggies they wouldn't otherwise go near...
A+++++
A+++++