Tom's Cookbook Library: Putting seasonal greens to good use
Mark Bittman, popular cookbook author and food writer whose column, The Minimalist, has appeared for 13 years in the New York Times , is a strong advocate for eating vegetables, particular greens.
His useful book, “Leafy Greens,” recently came out as a paperback from Wiley. It’s subtitled “An A-to-Z Guide to 30 Types of Greens plus More than 120 Delicious Recipes,” and full of information on all sorts of nutritious and palate-pleasing greens.
Kale, collards, radicchio, mustard greens, Chinese cabbage, arugula, Belgian endive and Swiss chard are all represented. Home cooks will find a treasure trove of salad, soup and main-course recipes.
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