A new classic of vegetarian cookery, Fields of Greens contains nearly 300 simple and straightforward recipes. And for readers who want to get beyond the kitchen, there's a short chapter on organic gardening. This guide takes the mystery out of buying and preparing fish and seafood. Eating more fish is a great way to bulk up the nutritional value of our diets, and with Bittman's tips and recipes it becomes a whole lot easier to do. He lists more than 70 species of fish, from unusual choices like squid and mako shark to the more common, such as cod and shrimp.
Recipes highlight both individual fish dishes and combination plates.
More than 350 recipes are included, as well as advice on buying and storing. Dishes are original, sweet, and savory, with such unlikely but tasty couplings as mashed potatoes and roasted pears, and grilled turkey-banana rolls. Getting the recommended two to four daily servings of fruit couldn't be any easier. Surprisingly easy to prepare, grilled salmon on leek straws with mango-orange salsa is one of 75 seafood offerings from the maritime provinces culled by two Canadian sisters. Both books include buying tips and nutrition information.