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Loading... Greene on Greens: Artichokes, Beets, Kohlrabi, Okra, Potatoes, Tomatoes,…by Bert Greene
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will love Sign up for LibraryThing to find out whether you'll like this book. First published in 1984 this excellent book is on the far side of the Great Olive Oil Watershed. Butter and cream galore, with olive oil largely confined to vinaigrettes and eggplant dishes. Each vegetable has its own section, recipes preceded by an entertaining, usually autobiographical, introduction. This is the Australain edition with helpful notes about terminology and substitute ingredients. (  ) dajashby | Dec 26, 2009 |   no reviews | add a review
Amazon.com Amazon.com Review (ISBN 0894806599, Paperback)A tribute to the more than 30 vegetables dear to veteran cookbook author Bert Greene's heart, Greene on Greens is a treasure trove of uninhibited recipes mixed with colorful anecdotes and tidbits of vegetable history and trivia. With recipes such as Boozy Celery (brandied cream is the secret), Cajun Artichoke and Spinach (anise liqueur is the unexpected ingredient) and Tomato Devil's Food Cake with Tomato Butter Cream Frosting, Greene creates unexpected textures and flavors while enticing even the most stubborn meat and potatoes types to eat their vegetables. The book won the 1994 James Beard Cookbook Award.(retrieved from Amazon Thu, 07 Jan 2010 07:07:17 -0500) The first test round has been closed. Visit the Open Shelves Classification group for details. |
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