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 4,5

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Special Edition A Girl and Her Greens: Hearty Meals from the Garden with Free PDF EDITION Download Now!

From the chef, restaurant owner, and author of the critically lauded A Girl and Her Pig comes a beautiful, full-color cookbook that offers tantalizing seasonal recipes for a wide variety of vegetables, from summer standbys such as zucchini to earthy novelties like sunchokes.A Girl and Her Greens reflects the lighter side of the renowned chef whose name is nearly synonymous with nose-to-tail eating. In recipes such as Pot-Roasted Romanesco Broccoli, Onions with Sage Pesto, and Carrots with Spices, Yogurt, and Orange Blossom Water, April Bloomfield demonstrates the basic principle of her method: that unforgettable food comes out of simple, honest ingredients, an attention to detail, and a love for the sensual pleasures of cooking and eating.Written in her appealing, down-to-earth style, A Girl and Her Greens features beautiful color photography, lively illustrations, and insightful sidebars and tips on her techniques, as well as charming narratives that reveal her sources of inspiration.

At this time of writing, The Ebook A Girl and Her Greens: Hearty Meals from the Garden has garnered 9 customer reviews with rating of 5 out of 5 stars. Not a bad score at all as if you round it off, it’s actually a perfect TEN already. From the looks of that rating, we can say the Ebook is Good TO READ!

Special Edition A Girl and Her Greens: Hearty Meals from the Garden with Free PDF EDITION!

I loved the book for reasons noted below; however, I think that many cooks looking for a substantial vegetable reference book might be happier with another choice. I have many first-rate vegetable books in my kitchen library, including Deborah Madison's, "Vegetable Literacy" and "In My Kitchen"; River Cottage's "Veg," Morgan's "Roots," "Chez Panisse Vegetables," Joshua McFadden's "Six Seasons," and Hugh Acheson's "The Broad Fork." I think any of these would be better choices for the one book you need when you return from the Farmers' Market with too many bags full of impulse purchases, or find a "what the heck is this vegetable?" in your CSA share: I've been there!On the other hand, I loved the book because it gives me April Bloomfield's recipes! She's not attempting 30-minute weeknight meals. Some of the recipes are fairly time-consuming and ingredient-intensive: for example, "Roasted Cauliflower and Grain Salad with Pistachios and Pomegranate." "Dosa with Curried Cauliflower and Yogurt." However, I'm retired and love to cook, so spending several hours in the kitchen making one dish (possibly with some prep the day before) is fun for me. On the other hand, some recipes are quite simple: for example, "Stewed Zucchini with Basil. " Because I live in the far north U.S., in the middle of nowhere, I'm going to have to wait for our short Farmers' Market season to try most of the dishes, but I've bookmarked quite a few.I'll not find some of the author's ingredients in my grocery store (there are no Whole Foods in my state); for example, ramps (except, yay, I can forage for those!), fresh baby artichokes, semolina, 00 flour, or orange blossom water. Many ingredients are amazonable; however, some are expensive (Banyul's vinegar, salted mullet roe, and fennel pollen). However, if you live in an area with mega-grocery stores or have access to specialty markets, most of these ingredients will be available to you, possibly at less expense.So, if the length of time required to cook, availability or expense of ingredients are issues for you, you may not find too many recipes in the book that you'll want to make. On the other hand, if you're adventurous and love spending time in the kitchen, you'll probably have as much fun as I hope to have once I get into the recipes next summer.Kindle format: detailed, clickable TOC, every dish has a beautiful color photo. Index is not clickable, but it's easy enough to find what you want from the TOC. There are adorable illustrations. Every recipe comes with an interesting, informative headnote about the dish and its ingredients.Finally, it's not all vegetables: Chef Bloomfield has extensive sections on making hand-made pasta and focaccia. "Pies" include not only mushroom, but also pumpkin; and there are "Broccoli Rabe Morning Buns." And it's not vegetarian: some recipes call for anchovies, bacon, pancetta, ground pork, chicken stock, and bone marrow.

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