Eat Greens: Seasonal Recipes to Enjoy in Abundance by Barbara Scott-goodmanEat Greens: Seasonal Recipes to Enjoy in Abundance by Barbara Scott-goodman

Eat Greens: Seasonal Recipes to Enjoy in Abundance

byBarbara Scott-goodman, Liz Trovato

Hardcover | May 3, 2011

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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.
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 de...
Title:Eat Greens: Seasonal Recipes to Enjoy in AbundanceFormat:HardcoverDimensions:240 pages, 9.5 × 7.75 × 0.88 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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Editorial Reviews

Barbara Jacobs, Booklist 4/15/2011“With the number of farmers’ markets and true vegans increasing, it was simply a matter of time until cookbooks combined those two trends. Though Scott-Goodman and Trovato certainly aren’t the first to exploit the goodness of greens (think The New Moosewood Cookbook, 2000, for one), both have enviable track records in producing top-quality culinary collections (e.g., The Ski Country Cookbook, 2008, and The Beach House Cookbook, 2005, for Scott-Goodman and Rachel Ray’s Open House Cookbook, 2006, for Trovato.The bonus here? More than 120 simple recipes that don’t require expensive equipment or unusual ingredients, except for fresh-from-the-garden artichokes to zucchini. Every veggie includes at least one recipe, along with notes about origins, best growing season, and nutrients. Among the choices: asparagus and mushroom frittata, green cabbage and apple bake, and dandelion greens with tzatziki and feta cheese. Don’t expect too many proteins here, though egg dishes are popular. Instead, use this as a guide to easy-to-cook side dishes that quickly bring the best garden crops to table.”Kirkus, May 1, 2011 Healthy recipes for every taste bud.