Book Reviews

Book review: Fast, Fresh and Green.

This is a book written by an accomplished and imaginative cook who loves vegetables as main course, or as side orders.

Although there are many recipes that call for small amounts of meat, they can be cooked without, and enjoyed.

Vegetarians and people with little time or inclination would very much like this book written in a flowing style, simply and clearly.

If instructions are followed correctly, each of the more than 90 recipes can be enjoyed within 30 minutes from start to finish. You must be well organized before starting to cook, and well co-ordinated to accomplish the task in the least time span.

There are also recipes that can be prepared ahead and reheated.

The author, a chef, recipe developer, and food writer, was the editor for Fine Cooking magazine which guarantees that her recipes are well ought out and work. She also tried them out with friends, relatives and professionals.

She starts with a chapter with flavouring ingredients that you should have in your pantry i.e condiments, sugars, dried fruit, nuts and seeds, aromatics, oils and vinegars (five different oils, seven vinegars) and spices.

Then comes a chapter on vegetable shopping, storage, fresh herbs, followed by quick roasting, quick braising, sautéing, walk-away sautéing, (her invention), two step cooking, no cooking, stir frying, grilling and gratins.

The photograph displays some of the dishes masterfully and well wroth studying for presentation purposes.

Fast, Fresh, and Green emphasises buying from farmers directly, or from farmer markets. This is good advice if you live close enough to farms, or farmer markets, since in grocery stores even if the produce is local, it is at least two to three days or more old, and much older that what you can find in a farmer’s market.

The taste of fresh produce, like the one from your own garden cannot be emphasised enough, but in many parts of the North American continent the growing season is short.

We depend on imported produce and fruit, mainly from the U. S west and east costs, but a lot of fruit now comes from New Zealand, China, Chile, Mexico, the Caribbean Islands, those of South American republics, Spain, Morocco, and Italy. Most of these are picked unripe and either “ripen` in transit or are `force ripened in storage.

They simply fail to taste as delectable when we get them.

This is a book to read, use and keep as a reference for all vegetarians, and those who like to experiment to enjoy new taste dimensions.

Highly recommended.

Hrayr Writer – Hrayr Berberoglu – E-mail – Read his books?
Professor B offers seminars to companies and interested parties on any category of wine, chocolates, chocolates and wine, olive oils, vinegars and dressings, at a reasonable cost.