Review by Publisher's Weekly Review
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 sauteing, stir-frying, grilling, and more. She offers dishes-braised fingerlings with rosemary and mellow garlic; sauteed 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 saute 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) (c) Copyright PWxyz, LLC. All rights reserved
(c) Copyright PWxyz, LLC. All rights reserved
