Everyday Greens: Everyday Greens

I have the Fields of Greens cookbook, which I LOVE. I read this one in the bookstore and borrowed it first from my local library, until my gourmet omnivore teen begged to have her own copy. What is notable about this cookbook, besides veggies a teen wants to eat every day, is that unlike most vegatian cookbooks, soy does not play a starring role. There are only 4 tofu recipes. 2 for spring rolls, 1 for stir fry, 1 Vietnamese sandwich. Instead there are about 12 or 13 recipes for various beans. Chickpeas, borlotti, fava, lentils, rattlesnake, white runner beans, cannellini, etc. Mostly, this cookbook is chock-full of veggie recipes as the name implies.The recipes are pretty simple. Most of the recipes only require a few ingredients.I like the tip on making creme fraiche, which I have made for years, with buttermilk. Chef Annie Somerville recommends leaving the creme fraiche to develop its flavor for an additional 12 hours. Creme Fraiche, which can be used for a variety of purposes and does not separate when heated, is expensive when store bought, but effortless made at home for a tiny fraction of the cost of store-bought. Of course, once you make one batch, then you can save a bit for culturing the next batch. I use low fat milk for making my creme fraiche not heavy cream, and it comes out thick like yogurt. If you drain your creme fraiche, like draining to make yogurt cheese, it becomes like Quark, the famous European cream cheese. But, of course your Quark-like cream cheese will be low fat, if you use low fat milk to make it. :D. You can use it like cream cheese for various recipes like cheesecake, or cream cheese and chutney or jam on crackers, and also make things like cheese balls. Because it will not separate when heated, you can likely use it to make lasagna and ravioli. I culture in an old oven with its little bulb light on. It works perfectly for culturing dairy kefir, yogurt, creme fraiche, etc. I put my non-leaching pot (I am currently using xtrema but it need not be that fancy) filled with milk and culture straight in the light bulb warmed oven, without a lid. (Being a yogurt maker, I always boiled my milk first. But, I am going to try not boiling the milk for the creme fraiche. Kefir does not need boiling first either.)

Books is in great shape - looking forward to using it!

This was my first purchase of books related to Greens, and I love their food! Remember, this is not always going to be quick, but if you love flavorful food, the techniques and tips here can enhance your cooking abilities even when you're working with other foods. Ingredients are discussed in great detail.After I bought this book, I bought almost every book related to the Greens restaurant chefs and I love them all. This one is very nicely done and the layout is very pleasing to the eye.

I haven't tried anything from this cookbook yet, but I've glanced through, and there are many recipes I'll try...cause it's Annie Somerville!

Excellent and delicious recipes

Love the recipes we've tried from this book. Although they are less work intensive than some of the other Greens, they are still pretty work intensive. There is no doubt you have to really like to cook to like this book. Luckily, our whole family loves to cook together.

Everday Greens is the best cookbook i own. The recipes work and the flavor combinations are brilliant. Potato Gordas, Pickled Daikon, Filo Turnover Samosas with Spicy Tomato Jam, Orecchiette with Broccoli Rabe, Almonds, and Manchego, Spring StirFry with Peanut Sauce and Spring Basil, all equally delicious. i cannot say enough good things about this book. Just buy it.

Generally I like this book but ...I have Fields of Greens and love it but the recipes can be complex and call for some hard to find ingredients. I was hoping that Everyday Greens would be less complex but it seems pretty much the same.

Love the book. Mayumi Oda's illustrations are delightful too.

Excellent condition.