Great Greens: Fresh, Flavorful, and Innovative Recipes

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Chronicle Books, 2003 - Cooking - 144 pages
All it takes is a visit to the local grocery to see the abundant repertoire of greens available today. Great Greens is an inspirational guide to selecting and cooking with fresh greens. Including plenty of delicious salads but traveling far beyond, it's packed with recipes for using these vitamin-packed and versatile veggies in soups, starters, sides, and main dishes. Temptations like Escarole and Lemon Risotto, and Beet and Mesclun Salad with Blood Oranges and Goat Cheese share the stage with updated classics like Shepherd's Pie with Three Greens and Iceberg Wedges with Blue Cheese Dressing. Great Greens lets cooks showcase the best produce available each season, such as Juniper-Brined Pork Chops Smothered with Braised Kale - perfect for a winter supper - or a summer treat like Skewered Lime and Ginger Prawns with Watercress, Mache, and Frise. Author Georgeanne Brennan includes plenty of her renowned culinary wisdom, plus a what's what guide to both classic and newly popular greens, from arugula to mache to cabbage. Lavish color photographs look good enough to eat, making Great Greens the handbook to the latest green revolution.

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Although well known as a food writer and cookbook author (The Mediterranean Herb Cookbook), Brennan was, in the early 1980s, a partner in a vegetable seed company that specialized in seeds imported ... Read full review

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About the author (2003)

Georgeanne Brennan is a James Beard Award-winning author of numerous cooking and garden books. She lives in Northern California and France.

Frankie Frankeny is a San Francisco-based photographer whose work has illustrated many books, including Wookiee Cookies (0-8118-2184-6) and The Christmas Cookie Book (0-8118-3095-0).

Todd Koons is a former cook at Berkeley's famed Chez Panisse and the founder of Epic Roots, a grower and distributor of mache and other produce. He lives in Sausalito, California.

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