• Complain

Middleton - Fast, fresh & green: how to cook vegetables every night of the week

Here you can read online Middleton - Fast, fresh & green: how to cook vegetables every night of the week full text of the book (entire story) in english for free. Download pdf and epub, get meaning, cover and reviews about this ebook. City: San Francisco, year: 2010, publisher: Chronicle Books, genre: Home and family. Description of the work, (preface) as well as reviews are available. Best literature library LitArk.com created for fans of good reading and offers a wide selection of genres:

Romance novel Science fiction Adventure Detective Science History Home and family Prose Art Politics Computer Non-fiction Religion Business Children Humor

Choose a favorite category and find really read worthwhile books. Enjoy immersion in the world of imagination, feel the emotions of the characters or learn something new for yourself, make an fascinating discovery.

No cover
  • Book:
    Fast, fresh & green: how to cook vegetables every night of the week
  • Author:
  • Publisher:
    Chronicle Books
  • Genre:
  • Year:
    2010
  • City:
    San Francisco
  • Rating:
    4 / 5
  • Favourites:
    Add to favourites
  • Your mark:
    • 80
    • 1
    • 2
    • 3
    • 4
    • 5

Fast, fresh & green: how to cook vegetables every night of the week: summary, description and annotation

We offer to read an annotation, description, summary or preface (depends on what the author of the book "Fast, fresh & green: how to cook vegetables every night of the week" wrote himself). If you haven't found the necessary information about the book — write in the comments, we will try to find it.

Learn the three secrets of cooking delicious, quick vegetables. You will become a better cook-- and happily eat more veggies!;Getting into the zone -- Prep. The pantry ; The vegetables -- Cook. Quick-roasting ; Quick-braising ; Hands-on sauting ; Walk-away sauting ; Two-stepping ; No cooking ; Stir-frying ; Grilling ; Baking gratins (Bonus chapter-- slower but worth it.

Middleton: author's other books


Who wrote Fast, fresh & green: how to cook vegetables every night of the week? Find out the surname, the name of the author of the book and a list of all author's works by series.

Fast, fresh & green: how to cook vegetables every night of the week — read online for free the complete book (whole text) full work

Below is the text of the book, divided by pages. System saving the place of the last page read, allows you to conveniently read the book "Fast, fresh & green: how to cook vegetables every night of the week" online for free, without having to search again every time where you left off. Put a bookmark, and you can go to the page where you finished reading at any time.

Light

Font size:

Reset

Interval:

Bookmark:

Make
Fast, Fresh & Green

More Than 90 Delicious Recipes for Veggie Lovers

By Susie Middleton
Photographs by Ben Fink

In memory of my grandmother Honey Text copyright 2010 by Susie Middleton - photo 1

In memory of my grandmother Honey

Text copyright 2010 by Susie Middleton.
Photographs copyright 2010 by Ben Fink.
All rights reserved. No part of this book may be reproduced in any form without written permission from the publisher.

Library of Congress Cataloging-in-Publication Data available.

eISBN: 978-1-4521-0015-9

Prop styling by Susie Middleton
Food styling by Michelli Knauer

Chronicle Books LLC
680 Second Street
San Francisco, California 94107
http://www.chroniclebooks.com

All-Clad is a registered trademark of Clad Holdings Corp. Anolon and Circulon are registered trademarks of Meyer Manufacturing Company Limited. Applegate Farms is a registered trademark of Weiser, Inc. DBA Applegate Farms. Berio is a registered trademark of SALOV S.p.A. Calphalon is a registered trademark of Calphalon Corp. Emile Henry is a registered trademark of Emile Henry USA Corp. Fage Total yogurt is a registered trademark of Fage Dairy Processing Industry. Huy Fong Foods is a registered trademark of Huy Fong Foods, Inc. Kuhn Rikon is a registered trademark of Kuhn Rikon Switzerland. Kyocera is a registered trademark of Kyocera Solar, Inc. Le Creuset is a registered trademark of Le Creuset SAS. Lee Kum Kee is a registered trademark of Lee Kum Kee. Maldon is a registered trademark of Maldon Crystal Salt Company Limited. Messermeister is a registered trademark of Messermeister, Inc. Odwalla is a registered trademark of Odwalla, Inc. Oxo is a registered trademark of Helen of Troy, Limited. Pillivuyt is a registered trademark of S.A. Corporation France Allee de la Manufacture. Polder is a registered trademark of Natalie Vodegel. POM pomegranate juice is a registered trademark of POMWonderful LLC Soehnle is a registered trademark of Soehnle-Waagen GMBH & Co., LTD. Swiss Diamond is a registered trademark of Swiss Diamond International Sarl. Tiparos Fish Sauce is a registered trademark of Tang Sang Hah Co., LTD. Wsthof is a registered trademark of Ed. Wusthof, Dreizackwerk Partnership.

Contents

I start thinking about dinner when I wake up in the morning I knowIm crazy - photo 2

I start thinking about dinner when I wake up in the morning. I knowIm crazy like that. Fortunately, I usually get distracted by breakfast. Most mornings Im busy figuring out how I can design yet another killer egg sandwich. Today I stuffed my butterbroiled English muffin with some really sharp Vermont cheddar cheese, one of my roasted tomatoes (), and an egg from a farm I like to visit, scrambled up with a bit of cream and a few chives. Did I mention I like to cook? For myself, my friends, my ninetythreeyearold father-in-law, even the dog.

Im sorry, I dont mean to be making a big deal out of it; its just that I want you to know that this is a cookbookand a highly personal one at that. Its my gift to you, because I love helping people learn to become better cooks. And I dont mean that in the I am wearing a chefs coat and you are quivering in your clogs wondering when the fun begins kind of way. Im just offering up all the tips and techniques I know about cooking vegetablesand more than 90 recipes to mess around with. In my years as editor of Fine Cooking magazine, I got downright evangelical about vegetablesnot because Im a health nut, but because I think they taste so much better when properly cooked. And because I know everyone would like to eat more of them.

Despite the name of this bookFast, Fresh & GreenI dont want you to think that its all about speed. You will absolutely learn to turn out delicious vegetable side dishesmany, many of them in under 30 minutes. I promise. But you will also be chopping and stirringcookingand, well, loving it. At first, you may stumble a bit and find that some things take you a little longer than youd like. (If that happens, just stop and make a recipe like Sauted Sugar Snap Peas with Salami Crisps on and you will feel better. Theyre ultraeasy and fast.) A few (very delicious) recipes may even take 45 or 50 minutes. But once you start tasting what youve cookedand hear the roars from your crowdyoull feel great.

Then one day youll find yourself coming home from work or school or a busy round of errands and automatically turning the oven on or pulling out your saut panbecause youve already decided how youll cook your veggies, and what you want to make with them. You might not even need to look at the recipe anymore. It might be Sauted Carrots with Warm Olive and Mint Dressing (). Youll be dreaming about how delicious it is going to be before you even start. You may just forget about the steak or chicken altogether.

How is all this going to happen? you might be asking. Well, Im going to encourage you to make a little mind shift. I want you to think about how youre going to cook before you think about what youre going to cook. Do you feel like grilling tonight (easy on the cleanup)? Want to turn the oven on to do some roasting, which means handsoff cooking? Maybe you feel like stirfrying or sauting to ease your tensions. Deciding which method youll use to cook your vegetables (there are nine in this book) is the first step in a strategy Im going to share with you for creating yummy vegetable side dishes every night. Its an approach Ive developed over the years, which I think will help prevent the problem weve all had of standing in front of the refrigerator at six oclock in the evening, staring dumbfounded at a bag of carrots.

When I get home from a long day, the first thing I do (after petting my dog, feeding my dog, letting my dog out, and, oh, petting my dog again) is turn on the oven, light my grill, or get out my saut pan or skillet. Next I rummage through that fridge, or more precisely, the vegetable bin. I begin to look at what Ive got and imagine some kind of yummy vegetable thing. (I almost always keep meats simple on weeknightsgrilled skirt steak, roasted chicken thighs, seared pork tenderloinand let my vegetable side dishes bring the interest and excitement to the plate.) If Im lucky, theres a stash of good stuff in that vegetable bin. I buy local produce directly from the farm or the farmers market when I can these days, and, not surprisingly, it usually lasts a lot longer than the storebought, trucked-in, polybagged stuff. But like everyone else, Im often stuck with whatever Ive managed to get at the grocery store on Sunday, and it may not be the absolute freshest. (I realize that may seem like a heretical admission in a book like this, but we all have to do our best.)

Once Ive pulled a few vegetables out of the fridge, I rifle through the pantryand the fridge againto look for flavor ideas, like hoisin sauce, fresh ginger, and a few scallions; or sherry vinegar, briny capers, lemon, and fresh parsley (see The Pantry, on ). Once Ive got the flavors going, if I havent already, I grab the right pan for the jobheavyduty sheet pans for roasting, a heavyduty straightsided saut pan for sauting or braising, or a midweight stirfry pan for stirfrying. Then I start slicing and dicing my vegetables. So my weeknight vegetable improvisation goes like this:

1. I pick my cooking method.

2. I pick my vegetables.

3. I pick my flavorings.

4. I start chopping.

I say improvisation, because thats a word Im comfortable with after years of developing vegetable recipes. But dont be scared by that expression, because Im not asking you to improvise in this book (unless you want to!). What Im really offering you is a strategy, and a wealth of recipes organized around eight simple techniques: quickroasting, quickbraising, handson sauting, walkaway sauting, twostepping, no cooking, stirfrying, and grilling. (As a bonus, Ive included a ninth slowerbutworthit chapter, Baking Gratins, for weekend vegetable cooking, because making these yummy casseroles is so satisfying.) With these techniques, you, too, can start thinking about what to cook based on what you want to turn on, how involved you want to be in the cooking, how much time you have, what flavors youre craving, and what results youre looking for. Now youve got options, no matter what youve got in the vegetable bin.

Next page
Light

Font size:

Reset

Interval:

Bookmark:

Make

Similar books «Fast, fresh & green: how to cook vegetables every night of the week»

Look at similar books to Fast, fresh & green: how to cook vegetables every night of the week. We have selected literature similar in name and meaning in the hope of providing readers with more options to find new, interesting, not yet read works.


Reviews about «Fast, fresh & green: how to cook vegetables every night of the week»

Discussion, reviews of the book Fast, fresh & green: how to cook vegetables every night of the week and just readers' own opinions. Leave your comments, write what you think about the work, its meaning or the main characters. Specify what exactly you liked and what you didn't like, and why you think so.