- Hardcover: 384 pages
- Publisher: Simon & Schuster (19 May 2003)
- Language English
- ISBN-10: 0743216253
- ISBN-13: 978-0743216258
- Product Dimensions: 24.3 x 19.3 x 3.6 cm
- Amazon Bestsellers Rank: 900,150 in Books (See Top 100 in Books)
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Product Description
Product Description
Everyday Greens
"Home Cooking from Greens, the Celebrated Vegetarian Restaurant"
For more than twenty years, San Francisco's beloved Greens Restaurant has been in the avant garde of the cooking revolution in America. Through its endlessly inventive, ever-changing menus and bestselling cookbooks, Greens has introduced millions of delighted fans to a sophisticated, meatless cuisine packed with transcendent, satisfying flavor.
The innovation continues. "Everyday Greens" is the first Greens book in a decade, and author Annie Somerville, executive chef since 1985, has written the most accessible cookbook yet. Greens's high level of flavor and creativity is everywhere, but the cooking is simpler, more relaxed. Here are more than 250 of the restaurant's most popular dishes fine-tuned for the home cook in straightforward recipes for the way we live today.
This is spirited cooking for every day -- from casual lunches and quick weeknight meals to family feasts and elegant entertaining. There are main-dish salads; soups that make a meal; rustic ragouts; satisfying stews; vegetables on the grill; quick stir-fries; casseroles layered with flavor; innovative side dishes; pizzas, tortilla dishes, and savory tarts; pastas and risottos; warm beans and grains; sandwiches; salsas; pickles; and the famous Greens desserts.
The heart of Greens cooking is to use the best, freshest ingredients -- whether from the grocery store or your local farmers' market. Advice on finding and preparing these ingredients is combined with restaurant tips that simplify work in the kitchen. Through clever use of the freezer and pantry, Somerville shows how to minimize prep time with make-ahead dishes and born-again leftovers. Special features include pairing wine with Greens's food; advice on stocking the pantry with Asian ingredients, cooking oils, and dessert-making essentials; a resource guide for locally made cheeses; and the Kitchen Tool Box, a decidedly low-tech list of invaluable equipment. A final section on worm composting brings everything back to the source -- the earth -- and is sure to delight the passionate gardener.
Readers of "Fields of Greens" love Somerville's warm, inspiring, friend-in-the-kitchen style. And "Everyday Greens" is more personal, so confidence-building that even beginners will want to dash into the kitchen and start cooking.
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Customer Reviews
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
4.7 out of 5 stars (15 customer reviews)
45 of 45 people found the following review helpful:
5.0 out of 5 stars
Great source of salad recipes!, 2 Jun 2003
By Ms. Periwink - Published on Amazon.com
This review is from: Everyday Greens: Simple Home Cooking from Greens, the Celebrated Vegetarian Restaurant (Hardcover)
After skimming through many new vegetarian cookbooks, I have selected Somerville's 2003 publication as seeming the most reliable and tasteful. The book includes a lot of innovative ideas, and yet, it serves well also as an everyday cooking companion. The fact that most of the dishes have been on the menu at the Greens restaurant gives me the confidence to serve them up for my guests without the usual need to preview. Whatever I have tried so far (5-6 lunches for company) has received rave reviews! The salad chapter appeals especially. These are new, varied, and brimming with fresh California flavors. It is also an asset to have a separate dressing recipe to accompany each one. The fruit desserts are especially suitable for summer.
Since I count on using this book for many years, I appreciate the crisp, white paper, sturdy binding and cheerful paintings. There are no photographs to cramp the imagination.
A negative is the possible difficulty in locating some of the featured ingredients, but substitutes can be had mostly, and part of the adventure of cooking is to discover or search for new supplies.
26 of 26 people found the following review helpful:
5.0 out of 5 stars
one of my favorite cookbooks, 12 Oct 2004
By LizB - Published on Amazon.com
This review is from: Everyday Greens: Simple Home Cooking from Greens, the Celebrated Vegetarian Restaurant (Hardcover)
I bought this book last year, when it first came out, and since then it has become of one of my favorite cookbooks. (I'm not a vegetarian, BTW.) I've cooked about twenty-odd recipes from this book, and I've been pleased with all of them. The recipes are well-written, reliable, and delicious.
The term "everyday" may be misleading to some folks. These are not recipes you throw together to put a meal on the table at the end of the workday. They're more like simplified restaurant recipes that have been adapted to the home kitchen.
Some of my favorite recipes: potato salad with green beans, corn quesadillas (addictive), and grilled fingerling potato salad. I made the tomato pizza with feta and lemon for some friends, and they swooned over it. (Then they went out and bought the cookbook.)
This is also one of the most beautiful cookbooks on my shelf. It's a visual pleasure to use this book. Kudos to the illustrator.
23 of 24 people found the following review helpful:
5.0 out of 5 stars
Excellent Exception to Several Rules: you'll love this one!, 15 Aug 2003
By A Customer - Published on Amazon.com
This review is from: Everyday Greens: Simple Home Cooking from Greens, the Celebrated Vegetarian Restaurant (Hardcover)
This fine cookbook breaks a lot of rules that SHOULD be broken... Rule 1) Cookbooks from great restaurants rarely have recipes that work or are anything like as good as their fare. Not true here! Annie (her warmth makes you get on a first name basis pronto) has gone to great length to translate Greens' justifiably renowned food into working recipes for the home kitchen. Rule 2) Vegetarian food is bland, boring, brown, blah. Wrong! Annie proved, at Greens and here, that v-food is vibrant, voluptuous, varied...wholly inviting. Rule 3) Chefs not only can't write a working recipe, they can't write well, period. Annie writes with enthusiasm, precision, passion, sensuality, humor, knowledge, wit. This and PASSIONATE VEGETARIAN by Crescent Dragonwagon are my two very favorite vegetarian cookbooks, in fact cookbook period: working recipes, delectable food, sensual, personal writing. How delicious! More, please!
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