Kohlrabi Books

Ever wander through the farmers' market and see a vegetable that you may have heard of but never quite knew what to do with it? A rutabaga, for example? Bert Greene has the answers. He doesn't just serve up an assortment of tantalizing recipes for more vegetables than even a die hard vegetarian could readily name. But his essays at the beginning of each chapter weave food and cultural history, nutrition, personal narrative, and shopping advice into what can only be called a vegetarian devotional.
We probably have a half dozen vegetarian cook books, but we keep coming back to this one.

A passionate home cook that has been honing her cooking skills for the last 25 years writes this review. My favorite cookbooks are "The Professional Chef" by the Culinary Institute and "Culinary Artistry". With more than 500 cookbooks in my collection I am usually disappointed in my recent cookbook acquisitions. This book is a wonderful addition to any cookbook library. This book is NOT vegetarian. There are many vegetarian recipes and some vegan recipes, but there are also recipes that include meat.

The book is subdivided the vegetable those included are as follows:

Artichokes
Asparagus
Avocados
Beets
Broccoli
Brussels Sprouts
Cabbage
Carrots
Cauliflower
Celery and Celery Root
Corn
Cucumbers
Eggplants
Fennel
Greens
Kale
Kohlrabi
Okra
Onions and Leeks
Parsnips
Peas
Peppers
Potatoes
Spinach
Squash
String Beans
Sweet Potatoes
Tomatoes
Turnips and Rutabagas
Zucchini

At the beginning of each new vegetable section the author covers a little history, nutritional facts, what to look for, and how to prepare the vegetable.

This book contains a variety of ethnic recipes. There are many French, and Italian recipes. But the author has also included recipes from the Netherlands, Basque region and the Southern USA.

There are many delicious recipes in this book. I think that my favorite is the sautéed peas with walnuts or maybe the baked potato-stuffed cucumbers. It is hard to choose a favorite recipe from this book since so many of them are winners.

I would recommend this book to anyone that is interested in adding new vegetable preparations to their culinary repertoire.

I received this cookbook 20 years ago for a wedding present. I love it! Each vegetable is talked about as to what to look for in buying, what its historical uses have been(either worldwide or in his family), and what the author's favorite way of cooking it is. The recipes that follow are gleaned from many different sources. Not low fat, but high taste. I was given some fennel last year and had no clue what to do with it. Got out Greene on Greens and made some fabulous fennel bread.

Want to enhance your vegetable dishes with some new variety and spice? This is great resource to help.

Having sought our at times just these goals, this book has always delivered. For instance, winter squash blaws? Try Winter Squash Creme Brulee or or Spaghetti Squash Tetrazzini. Amazingly is the richness of flavor in a parsnip based dish called Pike's Peak Souffle.

Just examples to wet your interest to find and try this. Over 450 recipes, each clearly detailed to follow. Not exceptional ingredients of the hard to find category. From Artichokes to Zucchini, this is handy reference to follow.

If chance, pick up his volume, one of my favorite cookbooks, Bert Greene's Kitchen Bouquets. He's a great cook and writer!

Bert Greene's books are all terrific, but this one is my favorite. It never disappoints me; Greene himself had a warm, wise personality and a love of good food. The directions on vegetable preparation are exceptionally good. The recipes themselves are fantastic. Buy this one!