Eat Greens : Seasonal Recipes to Enjoy in Abundance
by Barbara Scott-Goodman and Liz Trovato

Overview - "'Eat Greens' is a celebration of garden-fresh green vegetables and herbs that are plentiful from spring to fall and throughout the year..."--Dust jacket.   Read more...

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More About Eat Greens by Barbara Scott-Goodman; Liz Trovato
"'Eat Greens' is a celebration of garden-fresh green vegetables and herbs that are plentiful from spring to fall and throughout the year..."--Dust jacket.

  • ISBN-13: 9780762439072
  • ISBN-10: 0762439076
  • Publisher: Running Press Book Publishers
  • Publish Date: May 2011
  • Page Count: 240

Related Categories

Books > Cooking > Specific Ingredients - Vegetables
Books > Cooking > Seasonal

Publishers Weekly Reviews

Publishers Weekly® Reviews

  • Reviewed in: Publishers Weekly, page .
  • Review Date: 2011-05-09
  • Reviewer: Staff

Veteran cookbook authors Scott-Goodman (The Ski Country Cookbook) and Trovato (the Quick Cook series) team up to offer veggie-lovers ideas for getting the most out of 26 common vegetables and herbs. Though each entry features trivia and buying tips for the featured ingredient, the focus is on the dishes. Fans of quick preparation will appreciate the book's ease of use: most recipes call for just a handful of ingredients that cooks with even the most modest of skills will be able to prepare. Grilled Eggplant and Peppers, Basil and Mint Pesto, Roasted Asparagus and Shiitake Mushroom Salad, and Roast Pork with Fennel and Onions are all well within the abilities of most cooks. Instructions are straight and to the point; most dishes have just three steps to complete. Selections veer toward the familiar (Cucumber Soup), though veggie-lovers will appreciate palate-expanding fare like Beet Greens and Beets with Balsamic Vinaigrette and Bitter Greens Pizza with Shallots and Havarti Cheese. Whether readers are new to the kitchen or find themselves with an excess of eggplant, Scott-Goodman and Trovato have plenty of simple suggestions on how to incorporate flavorful mains and sides throughout the year. (May)

BookPage Reviews

The ballad of the salad, dreamy cupcakes and veggie delights

Chopped or tossed, Caesar or Cobb, salads come in many forms. With her 12th book, Salad as a Meal, Patricia Wells celebrates salads with her cultivated, creative and completely irresistible interpretations. According to Wells, a salad doesn’t have to have lettuce or greens; it can be a “light and refreshing salad-related entity.” And when you look through the 150-plus recipes gathered here, you’ll find that much of the pleasure is in the treasures that pair with salads. Wells starts off with “sidekicks,” like Curried Pumpkin Seeds or Tapenade “Toasts,” that garnish, add crunch or double as appetizers, and concludes with pantry staples, from homemade cornichons to seasoned salts, dressings and sauces. She delights in adding a good hit of protein—grilled fresh tuna in her sensational Salade Niçoise, shredded chicken breast in a Vietnamese Green Papaya Salad, Pot-au-Feu Beef Salad—and in providing the perfect bread accompaniments: flat, crispy, homemade pita, quick bread with figs and hazelnuts or ham and cheese. Salad never had it so good.

A foodie friend just told me that pies are the new cupcakes, but whether cupcakes are “in” or “out,” they remain the little darlings of baking—cheerful, chubby and ever-popular. Jan Moon fell in love with baking and cupcakes when she got her first Easy-Bake Oven at age five. She dreamed of having a bakery for years, worked in the test kitchens of Southern Living and Cooking Light, then struck out on her own and opened Dreamcakes, her super-successful bakery on the outskirts of Birmingham, Alabama, where making cupcakes is a passion and an art. With Big Book of Cupcakes, Jan lets us in on her signature confections: 150 pint-sized prizes that hit the sweet spot on the dot, each with an almost edible photo. For openers, “Cupcakes 101” gives you the basics on tools and equipment, baking tips and techniques, pantry essentials and special touches. Then on to the fun stuff, the fluffy, rainbow-hued frostings, charming decorations and innovative flavors that have taken cupcakes out of the lunch box and into the gourmet limelight at weddings, holidays, birthdays and beyond.

It’s that wonderful time of year when produce is plentiful and locally grown, when roadside stands and farmer’s markets beckon and when we all look for new ways to serve up Mother Nature’s bounty. To that healthy and enjoyable end, Barbara Scott-Goodman and Liz Trovato give us Eat Greens, with 120 recipes arranged from A to Z (what would we do without zucchini!) and liberally seasoned with full-color photos. Barbara and Liz don’t think of veggies as side dishes; they shine as the main ingredients in appetizers, soups, salads and entrées. You’ll find intriguing ways to steam, sauté, stir-fry, braise, roast and blanch them, from elegantly simple dishes like Green Bean, Prosciutto, and Parmesan Salad and sublimely summery Sautéed Snap Peas, Sweet Corn, and Red Peppers to Herbed Leek and Watercress Soup and Escarole Bundles (stuffed with ricotta and raisins) with Tomato and Olive Sauce. An informative intro sets the scene for each of the 29 greens, while good header notes help you pick a peck of delicious veggie dishes.

BAM Customer Reviews