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.
|Publisher:||Ten Speed Press|
|Edition description:||1ST BROADW|
|Product dimensions:||7.23(w) x 10.25(h) x 1.35(d)|
About the Author
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.
What People are Saying About This
"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
Most Helpful Customer Reviews
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.
In her fist cookbook, Madison demonstrates her remarkable ability to combine ingredients in novel & delicious ways. A must for any vegetarian's cookbook shelf.
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.
this is seriously a fabulous book!!! this book is great for anyone looking to spice up their cooking with really exciting recipes!!!