The Greens Cookbook

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Overview

The Greens Cookbook is that rarity, a book that truly represents a revolution in cooking. Here are the recipes that helped to create the boldly original and highly successful Greens Restaurant on San Francisco Bay. Not only for vegetarians, this book caters to everyone who seeks delight in cooking and eating. Using an extraordinary range of fresh ingredients in imaginative and delicious ways, it shows how to present a feast for the eyes as well as for the palate.
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Overview

The Greens Cookbook is that rarity, a book that truly represents a revolution in cooking. Here are the recipes that helped to create the boldly original and highly successful Greens Restaurant on San Francisco Bay. Not only for vegetarians, this book caters to everyone who seeks delight in cooking and eating. Using an extraordinary range of fresh ingredients in imaginative and delicious ways, it shows how to present a feast for the eyes as well as for the palate.
The Greens Cookbook contains more than 260 recipes for all seasons, all occasions, all tastes. From bright, simple salads to beautifully spiralled roulades, here is a provocative, sophisticated and varied fare, dedicated to elegance and balance, taste and texture, color and freshness.
The Greens Cookbook presents everything you need to know to create and enjoy at home meals that draw rave reviews in the restaurant. Inside you will find: Inspiring menus for spring, summer, winter, fall. Everything from easy-to-prepare dishes for two to meals for a gala feast. The first guide to selecting wines with vegetable dishes. Glossaries of unfamiliar ingredients and useful kitchen equipment. A generous and encouraging text that helps develop your skill and self-expression as a cook. Insightful professional tips heading each recipe, and much more.

Extraordinary vegetarian cuisine from the celebrated San Francisco restaurant, Greens, containing tantalizing menus and recipes for a wide variety of vegetarian dishes.

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Editorial Reviews

From the Publisher
"Reading through these delicious recipes, I'm impressed by a certan refined taste and style and consistently critical and good palate that comes through.  The book is especially important because it's vegetarian, and the excellence of ingredients makes the dishes irresistible."
--Alice Waters, Chez Panisse

"For all of us who remember the glorious dishes Deborah Madison created at Greens, this book is a particular pleasure.  What makes it special is not only her enticing and original way with fruits and vegetables, but her generous and inventive spirit."
--Carol Field, The Italian Baker

"This dazzling cookbook presents a new cuisine that is intelligent, inventive and above all delicious.  This is brilliantly crafted food that.just happens to be made without meat.  Bravo!"
--Anthony Dias-Blue, CBS Radio Food Critic and Nationally Syndicated Columnist, American Wine

Farm-fresh produce never tasted so good.  The Greens Cookbook elevated vegatarian cooking to new heights.  Every page introduces you to a wonderfully inventive recipe."
--Diane Rossen Worthington, The Cuisine of California

"I consider Greens to be the ultimate vegetarian restaurant.  The cuisine is elegant, inspiring and astonishingly creative.  Many of us have long awaited this major event in cookbook publishing.  Congratulations!"
--Mollie Katzen, Moosewood Cookbook, The Enchanted Broccoli Forest

Publishers Weekly - Publisher's Weekly
The founding chef of the Zen Center of San Francisco's Greens Restaurant tantalizes readers with more than 275 stellar vegetarian recipes. Drawing upon a variety of traditionsSouthern France and Italy, Asia, Mexico and the American SouthwestMadison encourages the use of fresh vegetables, herbs and spices, quality oils and other staples, the building of flavors with stocks and the harmonizing of tastes, textures and colors. Mealtimes will be vibrant, sensory celebrations when readers serve up Mexican vegetable soup with lime and avocado, red and yellow pepper tart, goat-cheese pizza with red onions and green olives, zucchini-and-basil filo with pine nuts, blueberry cream-cheese tart and Brazilian chocolate cake. A cornucopia of seasonal menus, extensive directions, wine suggestions, and glossaries of kitchen equipment and ingredients enhance this superior collection. Brown wrote The Tassajara Bread Book, etc. Illustrations not seen by PW. (May 1)
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Product Details

  • ISBN-13: 9780767908238
  • Publisher: Ten Speed Press
  • Publication date: 4/28/2001
  • Edition description: 1ST BROADW
  • Pages: 416
  • Product dimensions: 7.23 (w) x 10.25 (h) x 1.35 (d)

Meet the Author

Deborah Madison developed the style and repertoire of Greens and was the restaurant's founding chef. She has worked with Alice Waters of Chez Panisse, at the American Academy in Rome, and is a contributor to the Time-Life Cookbook Series.
Edward Espe Brown, who learned to cook at Tassajara Zen Mountain Center, is the author of the world-renowned Tassajara Bread Book, Tassajara Cooking, and The Tassajara Recipe Book.
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Customer Reviews

Average Rating 5
( 3 )
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Sort by: Showing all of 3 Customer Reviews
  • Anonymous

    Posted October 4, 2007

    Highly Recommended

    I just finished making the Eggplant Gratin with Saffron Custard - Excellent! I have been using this book for over ten years and it never lets me down. Every recipe is a delight for the senses. Madison is a culinary genius.

    1 out of 1 people found this review helpful.

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  • Posted April 28, 2012

    the best vegetarian cookbook!

    this is my 'go to first' cookbook. they never pretend that they are cooking meat with all those faux dishes. It's pure deliciousness. the dishes are on the par with any gourmet cookbook.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted April 4, 2001

    fabulous food

    this is seriously a fabulous book!!! this book is great for anyone looking to spice up their cooking with really exciting recipes!!!

    Was this review helpful? Yes  No   Report this review
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