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The Microgreens Cookbook: A Good Water Farms Odyssey
Creative recipes for cooking with microgreens--the flavor-packed shoots of young herbs and leafy greens--a popular new ingredient used both by top restaurant chefs and home cooks.
This beautifully designed cookbook will appeal to health-conscious home chefs and gardeners and those looking to expand their interest in sustainable consumption, with a collection of mouthwatering recipes for easily incorporating the healthy and nutritious baby greens into everyday meals.
The East End's Good Water Farms teamed up with top food bloggers and chefs to offer creative, microgreens-driven recipes. Traditionally used more for garnish, here microgreens are elevated to key ingredients in unexpected and delicious ways. More than twenty varieties of microgreens are featured. The sixty recipes include roasted figs with lemon balm and fennel microgreens; grilled red cabbage and purple radish daikon noodles with red shiso microgreen dressing; Parmesan and farro "risotto" with truffle, roasted monkfish, arugula, fennel, and red mustard microgreens; and coconut water microgreen pops.
Along with artful photography of plated dishes, this comprehensive cookbook includes a section on how to save money by easily growing your own microgreens at home year-round and a microgreens glossary.
This beautifully designed cookbook will appeal to health-conscious home chefs and gardeners and those looking to expand their interest in sustainable consumption, with a collection of mouthwatering recipes for easily incorporating the healthy and nutritious baby greens into everyday meals.
The East End's Good Water Farms teamed up with top food bloggers and chefs to offer creative, microgreens-driven recipes. Traditionally used more for garnish, here microgreens are elevated to key ingredients in unexpected and delicious ways. More than twenty varieties of microgreens are featured. The sixty recipes include roasted figs with lemon balm and fennel microgreens; grilled red cabbage and purple radish daikon noodles with red shiso microgreen dressing; Parmesan and farro "risotto" with truffle, roasted monkfish, arugula, fennel, and red mustard microgreens; and coconut water microgreen pops.
Along with artful photography of plated dishes, this comprehensive cookbook includes a section on how to save money by easily growing your own microgreens at home year-round and a microgreens glossary.
224 pages, Hardcover
Published March 17, 2020
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August 9, 2020
There are dozens of books on the market on the hows and whys of growing microgreen, and recently, I've probably read most of them (I blame the quarantine for this new found hobby). But this book stands heads and shoulders above the rest. It is a sumptuous visual feast, full of gorgeous photographs placing these lovely seedlings in a never before seen or appreciated light. As a vegan, I might have preferred if all recipes were plant based, but the animal ingredients are few and most recipes can be "veganized" by omitting or substituting ingredients. This book is truly a love story, or love poem, celebrating the author's passion for microgreens. A must have for everyone who loves growing and/or eating greens.
Displaying 1 of 1 review