Leafy Greens by Mark Bittman
An A-to-Z Guide to 30 Types of Greens Plus More Than 120 Delicious Recipes

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Mark Bittman's handy, healthy guide to greens—now back in print!

Mark Bittman is one of the nation's best-known and most widely respected food writers. The author of the legendary How to Cook Everything and How to Cook Everything Vegetarian, he's a master of the art of simple, healthy home cooking. In this new reissue of Leafy Greens, he describes and explains more than 30 different types of greens—from arugula to kale to wakame (a sea vegetable)—and offers healthy recipes for each green along the way. As one blogger celebrating the book recently put it, "it demystifies obscure greens and celebrates overlooked ones."

You'll find more than 120 delicious anti-oxidant-packed recipes for salads, soups, stews, stir-fries, sautés, and more, as well as nutritional information, advice on buying and cooking greens, and which greens make good substitutes for one another. Includes more than 120 savory recipes like Bitter Greens with Bacon, Grilled Radicchio, and Risotto with Arugula and Shrimp Features more than 65 illustrations that help you quickly identify different types of greens Begins with a new Introduction by Mark Bittman

If you love healthy cooking or just love greens, this is your ultimate source for handy information, tasty recipes, and fresh meal ideas.


About Mark Bittman

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Mark Bittman is one of the country's best-known, most widely respected food writers. His award-winning How to Cook Everything books, with more than one million copies in print, are a mainstay of the modern kitchen. He wrote the New York Times column "The Minimalist" for 13 years, and now writes for the Times' opinion section as well as the New York Times Magazine, and is a regular on the Today show . Learn more at markbittman.com or howtocookeverything.com.
Published October 3, 2012 by Houghton Mifflin Harcourt. 208 pages
Genres: Cooking. Non-fiction

Unrated Critic Reviews for Leafy Greens

City Book Review

Recipes contain a wealth of personal experience with the foods, hints on cooking, comparisons with similar leafies, and are divided into: Soups, Salads, Side Dishes, Light Dishes, and Main Courses.

Aug 07 2012 | Read Full Review of Leafy Greens: An A-to-Z Guide...


That also means Leafy Greens is the sort of book you can actually pull out after you come home from the farmers market and find plenty of pantry ingredient-driven recipes for the sorrel (sorrel and sweet potato soup) or the dandelion greens (dandelion with toasted garlic and lemon) you bought on...

Jun 26 2012 | Read Full Review of Leafy Greens: An A-to-Z Guide...

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