Synopses & Reviews
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.
"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
"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
Includes bibliographical references and index.
About 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.