…over 230 stimulating recipes using all the green goodness of vegetables presented in the book. For once, the recipes are not repeats of already rehashed dishes or slightly tweaked copies of previous recipes. I for one am very much looking forward to trying the beet ravioli with horseradish-milk and
dill … The 400 pages are bursting with a combination of generous amounts of knowledge and gastronomic imagination. We get the history behind and gastronomic insight into each vegetable and fruit category, and the book is also filled with easy-to-use practical advice … "The Green Kitchen Basics" has everything to make it a kitchen standard …
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