From Publishers Weekly
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Not all these recipes are fast, nor do they all
feature green veggies (nor are they consciously ecofocused). The
subtitle explains it better: this rainbow of appealing recipes is
for those who adore vegetable dishes and want more than an
afterthought chapter dedicated to them. Middleton, a former
editor-at-large for Fine Cooking magazine, divides recipes by
cooking style, instructing readers in braising, hands-on
sautéing, stir-frying, grilling, and more. She offers
dishes—braised fingerlings with rosemary and mellow garlic;
sautéed carrots with warm olive and mint dressing; stir-fried
swiss chard with pine nuts and balsamic butter; and grill-roasted
bell peppers with goat cheese and cherry tomato dressing—with
layers of complexity that heighten but don't overwhelm the
flavors of the intended stars, the vegetables. And she employs
interesting contrasts—savory and sweet, for example—in recipes
such as vanilla and cardamom glazed acorn squash rings; roasted
turnips and pears with rosemary-honey drizzle; and gingery sweet
potato and apple sauté with toasted almonds that are likely to
tempt even the vegetable-averse. Fink's photos—mostly of green
veggies, perhaps in a nod to the misnomer title—show lima beans
and peas as mouth-watering, decadent treats. (June)
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From the Author
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I couldn't be happier with my first cookbook, Fast,
Fresh & Green. It's beautiful (thank you to Chronicle Books and
my fabulous photographer Ben Fink!), and I feel like my
mission--to help people learn more easy and delicious ways to
cook vegetables--really comes to life on these pages. When I was
Editor of Fine Cooking magazine, I noticed that our vegetable
side dish features were always very popular, that folks really
wanted to cook more vegetables but struggled with how to cook
them and with making dishes that everyone in the family would
like. I could relate! As a little girl, I was such a picky eater
that my mother let me put sour cream on my vegetables just to get
them down me. But that all changed when I started to cook for
myself, went to culinary school, worked in great restaurants, and
began to understand that vegetables don't need to be handled with
kid gloves. In fact, the kiss of high heat brings out their
sweetness; and roasting, braising, sauteing, and grilling are all
great ways to make vegetables tasty.
To that end, I wanted my book to be organized by technique
(instead of being just another recipe collection). So I developed
9 great ways to cook vegetables (8 are quick and perfect for
weeknights; the ninth is a slower-but-worth-it bonus gratin
chapter), and also included a master recipe for each technique
that you can customize with your own flavor choices. But
realizing that a lot of cooks just like to jump into a recipe to
get started, I've included more than 90 other recipes, too, so
that you can get friendly with vegetables however you like. I
hope you enjoy Fast, Fresh & Green, and I promise you that you'll
definitely find at least one (hopefully many) new go-to weeknight
vegetable dishes in this book.
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