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Greens: A Country Garden Cookbook
Sibella Kraus, acclaimed fresh produce expert, serves up flavorful leafy greens, from sorrel, leek and mushroom tart to classic Caesar salad.
96 pages, Hardcover
First published April 1, 1993
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May 3, 2024
Tucked away with my cookbooks for quite some time, I became immersed with Greens: A Country Garden Cookbook by specialty produce expert Sibella Kraus to create a collection of recipes that feature the variety of garden greens. And that is where the beautiful photography of Deborah Jones brings the book to life.
Opening the book is a glossary of greens. Is there really such a variety of greens? They are all indexed here with information, including beautiful photographs to distinguish their characteristics. Learning that many greens are regional, now that we spend more time on the southeast coast of the United States, I have learned to appreciate the wonders of broccoli raab with its strong flavors balanced with garlic and a side of olio aglio linguini. There are many delicious salad recipes with different accompaniments. There are some delights that I am looking forward to trying such as grilled radicchio bathed in a light olive oil. Then there is the dandelion potato au gratin, looks lovely. But my favorite is the Raddicio, Curly Endive and Artichoke Risotto that I look forward to preparing this fall and also the White Bean and Winter Greens Gratin. And then there is the Frittata with Chard and Roasted Red Peppers. Consider me inspired!
Opening the book is a glossary of greens. Is there really such a variety of greens? They are all indexed here with information, including beautiful photographs to distinguish their characteristics. Learning that many greens are regional, now that we spend more time on the southeast coast of the United States, I have learned to appreciate the wonders of broccoli raab with its strong flavors balanced with garlic and a side of olio aglio linguini. There are many delicious salad recipes with different accompaniments. There are some delights that I am looking forward to trying such as grilled radicchio bathed in a light olive oil. Then there is the dandelion potato au gratin, looks lovely. But my favorite is the Raddicio, Curly Endive and Artichoke Risotto that I look forward to preparing this fall and also the White Bean and Winter Greens Gratin. And then there is the Frittata with Chard and Roasted Red Peppers. Consider me inspired!
Displaying 1 of 1 review