Eat Greens: Seasonal Recipes to Enjoy in Abundance

Hardcover | May 3, 2011

byBarbara Scott-goodman, Liz Trovato

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Eat Greens includes more than 120 delicious recipes for a wide variety of dishes that use green vegetables from artichokes to zucchini to prepare healthy appetizers, soups, salads, main courses, and side dishes. More than vegetarian, the recipes include Ricotta with Broccoli Rabe, Brussels Sprouts with Bacon & Walnuts, Baby Leeks Braised in Red Wine, and Zucchini Caponata. With more than 50 stunning photographs and a bright and airy design, Eat Greens is as easy to read as it is to cook from. It includes useful tips on growing, buying, and storing each green vegetable.

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Eat Greens includes more than 120 delicious recipes for a wide variety of dishes that use green vegetables from artichokes to zucchini to prepare healthy appetizers, soups, salads, main courses, and side dishes. More than vegetarian, the recipes include Ricotta with Broccoli Rabe, Brussels Sprouts with Bacon & Walnuts, Baby Leeks Braised in Red Wine, and Zucchini Caponata. With more than 50 stunni...

Barbara Scott-Goodman is an author, art director, and book designer whose previous titles include The Ski Country Cookbook, The Beach House Cookbook, and The Diabetes Menu Cookbook, which was nominated for a James Beard Award in 2007. She lives in New York and is currently developing a website.Liz Trovato is an art director and book designer. Her cookbook titles include Rachael Ray's Open House Cookbook, Good-Houseke...

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Format:HardcoverDimensions:240 pages, 9.25 × 7.38 × 0.98 inPublished:May 3, 2011Publisher:Running PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0762439076

ISBN - 13:9780762439072

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