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The Complete Leafy Greens Cookbook : 67 Leafy Greens & 250 Recipes
by Susan Sampson


Overview -

"From the common to the somewhat obscure -- everyone is looking to incorporate more leafy greens into their diets."

This comprehensive book is a reflection of the groundswell of enthusiasm there is out there for healthy eating -- leafy greens in particular.  Read more...


 
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More About The Complete Leafy Greens Cookbook by Susan Sampson
 
 
 
Overview

"From the common to the somewhat obscure -- everyone is looking to incorporate more leafy greens into their diets."

This comprehensive book is a reflection of the groundswell of enthusiasm there is out there for healthy eating -- leafy greens in particular. Kale led the charge and now consumers are looking for new alternatives to these inexpensive, nutritious and versatile ingredients.

Dozens of varieties of leafy green (67 to be exact) are featured, each with a photograph for easy identification -- from popular ones like spinach, to the trendy such as kale and collards, to the obscure like mizuna or purslane, which may only be familiar to foragers, avid gardeners or world travelers. But the world is getting smaller every day and our grocery store selection larger, so it's probably just a matter of time before you see these at your local grocers.

All the greens are listed alphabetically, and each listing contains:
Scientific and alternate names, and types Historical information including fascinating folk remedies Nutritional information as well as tasting notes Recipes that correspond to the particular green How to buy, store, prepare and cook the green Measures & substitutions, equivalents Intriguing and entertaining sidebar boxes.

Susan has created 250 outstanding vegan recipes -- a wide and wonderful variety which can be enjoyed as main dishes, sides and even breakfast. Smoothies are the perfect way to incorporate more greens into your diet. The humble Brussels sprout is elevated to a whole new level in "Brussels and Yukon Hash," dandelion is dandy in "Penne Boscaiola" and Napa simply shines in "Grilled Kimcheese Sandwiches." Explore greens from other parts of the world that are now grown in North America -- Yu Choy in "Yu Choy with Saucy Shiitakes and Baby Corn, " or taro leaves that perfectly complete the recipe for "West Indies Pepper Pot Soup."

So stretch beyond your typical cooking routine and tap into a healthier, more interesting way of eating by simply incorporating more greens into your kitchen.

 
Details
  • ISBN-13: 9780778804574
  • ISBN-10: 0778804577
  • Publisher: Robert Rose
  • Publish Date: August 2013
  • Page Count: 480


Related Categories

Books > Cooking > Specific Ingredients - Vegetables

 
Publishers Weekly Reviews

Publishers Weekly® Reviews

  • Reviewed in: Publishers Weekly, page .
  • Review Date: 2013-12-09
  • Reviewer: Staff

Sampson (200 Best Canned Fish and Seafood Recipes) provides a thorough resource for readers looking to expand their nutritious horizons with leafy green super foods. The highly diverse range of greens includes plants from the brassica-family (e.g., arugula, bok choy, cabbage, and tatsoi), lettuces (e.g., butter, romaine, and iceberg); and other assorted edible greens such as grape leaves, sorrel, and ramps. Sampson organizes each variety alphabetically, briefly discussing origins, culinary history, and general availability. She details storage, shelf life, and usage instructions, as well as nutrient content and even traditional medicinal uses, before moving on to recipes. From a salad made with mache, corn, and fingerling potatoes to Ethiopian cabbage stew and a giant Stromboli packed with rapini and smoked mozzarella or a Tuscan kale pesto, Sampson provides a large range of vegetarian fare for starters, main courses, and sides. The final chapter includes over 20 green beverage recipes, including "Green Chai Shake" and "Plum Good Dandelion Aperitif." Many of the greens are unlikely to be found in the average supermarket, but there tips for locating obscure varieties: amaranth, for instance, is most likely found in Asian or Caribbean markets. Still readers with little time or access to specialized grocers may wish Sampson had included suggested substitutions among the varieties. Otherwise, this cookbook is about as comprehensive as it gets. (Nov.)

 
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