Leafy Greens: An A-to-Z Guide to 30 Types of Greens Plus More Than 120 Delicious Recipes - Brossura

Bittman, Mark

Brossura

ISBN 10: 1118093879 ISBN 13: 9781118093870

Casa editrice: Harvest, 2012

Riassunto

Mark Bittman's handy, healthy guide to greens—now back in print!

Mark Bittman is one of the nation's best-known and most widely respected food writers. The author of the legendary How to Cook Everything and How to Cook Everything Vegetarian, he's a master of the art of simple, healthy home cooking. In this new reissue of Leafy Greens, he describes and explains more than 30 different types of greens—from arugula to kale to wakame (a sea vegetable)—and offers healthy recipes for each green along the way. As one blogger celebrating the book recently put it, "it demystifies obscure greens and celebrates overlooked ones."

You'll find more than 120 delicious anti-oxidant-packed recipes for salads, soups, stews, stir-fries, sautés, and more, as well as nutritional information, advice on buying and cooking greens, and which greens make good substitutes for one another.

• Includes more than 120 savory recipes like Bitter Greens with Bacon, Grilled Radicchio, and Risotto with Arugula and Shrimp
• Features more than 65 illustrations that help you quickly identify different types of greens
• Begins with a new Introduction by Mark Bittman

If you love healthy cooking or just love greens, this is your ultimate source for handy information, tasty recipes, and fresh meal ideas.

Su questo libro

L'autore:

Mark Bittman wrote the New York Times column "The Minimalist" for 13 years and now writes for the Times' opinion section as well as the New York Times Magazine. He is a regular on the Today show and has authored more than a dozen cookbooks, including the bestselling How to Cook Everything and How to Cook Everything Vegetarian (both available as apps), How to Cook Everything The Basics, and Food Matters. Learn more at markbittman.com or howtocookeverything.com.

Dalla seconda/terza di copertina:

From the bestselling author of the How to Cook Everything and Food Matters books, comes the best cooking resource on Leafy Greens.

In the world of vegetables, none are more versatile, varied, and exciting than greens. And with farmers' markets everywhere and vastly expanded selections in supermarkets, there has never been a better time to become a fan. In this reissue of his classic Leafy Greens, bestselling author and New York Times columnist Mark Bittman showcases more than 30 kinds of greens, with recipes that are simple to prepare, and wonderfully delicious.

Greens, of course, are among the healthiest foods on the planet. With a wide range of micro-nutrients, vitamins, and minerals, this single food group packs more than its share of nutrition into every bite. In a handy A-to-Z format, Leafy Greens offers practical advice on all the available kinds: the different varieties and how to buy them, their specific nutrients, the best cooking methods, and how to substitute them in recipes.

But Bittman wants you to enjoy leafy greens primarily for their flavor. He shows how the bitterness of dandelion and raab, the sweetness of collards, the creamy nuttiness of bok choi, and the tartness of sorrel need little more than a few quick additions to become the star of a wonderful meal. He encourages you to seek out young greens for surprising and delicious salads. Cooking techniques for larger greens are uniformly quick and simple. Almost all greens can be quickly and easily stewed, sautéed, or stir-fried to melting tenderness, or quickly poached, "shocked" in ice, and served cold or reheated for perfect flavor and added convenience.

Graze your way through recipes like Thai Beef Salad with Boston Lettuce, Spinach and Lentil Soup, Spicy Cole Slaw, Crispy Skin Salmon with Gingery Kale, and Stir-fried Shrimp with Bok Choi and Black Beans. Lasagna with Endive and Radicchio is perfect for entertaining, while simple dishes like Pasta with Broccoli Raab and Chicken make weeknight meals a snap.

Leafy Greens has everything: great ideas for salads, soups, sides, and mains; key nutritional information; the cooking guidance you need to make a vast array of green vegetables a delicious part of your daily diet. And with Bittman as your teacher, you know you're getting a batch of wonderful recipes from America's favorite home cook.

Su questa edizione

• Editore: Harvest
• Data di pubblicazione: 2012
• ISBN 10: 1118093879
• ISBN 13: 9781118093870
• Rilegatura: Copertina flessibile
• Numero di pagine: 197