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The opening of Greens Restaurant on San Francisco Bay in 1979 changed forever the image of vegetarian cooking in America. From the restaurant's imaginative mix of casual elegance, exciting tastes, and a subtle message of health and harmony, a distinctive cuisine was born that has continued to bring joy to many thousands of diners every year as well as to the hundreds of thousands of readers who delight in The Greens Cookbook. In its latest incarnation, the restaurant has evolved toward a lighter, leaner, simpler cuisine, one that keeps all the spirit and refinement of the original menu but depends more on the excitement of sparkling fresh produce and its integral relationship to the dishes it inspires.
In close to 300 original recipes, the new Greens style includes exuberant salads, soups, the legendary crusty Greens pizzas, curries and hearty stews, grilled vegetables, and intriguing turnovers made with filo pastry, tortillas, and savory doughs. And of course there are heavenly breads and the famous desserts, like ginger pound cake with poached apricots and cherries. This cornucopia of brilliant dishes focuses on tantalizing tastes, with a new simplicity, clarity, and liveliness as its hallmark.
Annie Somerville, the executive chef at Greens, goes right to the heart of the matter: extraordinary produce that's bursting with flavor, color, and texture. Some of her favorites--like crinkly Bloomsdale spinach, candy-striped Chioggia beets, succulent Rosefir potatoes--are highlighted in the text for gardeners and farmers' market aficionados. But the Greens style is above all accessible; ordinary red beets will be just fine if more exotic varieties are unavailable. To help with availability, there's information on locating farmers' markets throughout the country as well as sources for plants, seeds, and local resources.
Because the garden is at the center of this book, readers are encouraged to try their hand, in tiny backyards and windowsill boxes if necessary. Invaluable growing tips are offered from Green Gulch Farm, the source of much of the stunning produce served at the restaurant. Other special features include a section on low-fat cooking and another on pairing wine with vegetarian food.
All of the abundance and exuberance that the title Fields of Greens implies is here, for the novice as well as the expert, for simple last-minute meals as well as extravagant occasions. For truly inspired contemporary vegetarian cooking, Fields of Greens is the essential sourcebook.
Annie Somerville trained under Deborah Madison, the founding chef at Greens Restaurant. Under Somerville's guidance as executive chef, Greens has become a culinary landmark. Her work has been featured in Gourmet, Food & Wine, Ladies' Home Journal, SF, and California magazine. She also contributed to The Open Hand Cookbook and Women Chefs cookbook.
In close to 300 original recipes, the new Greens style includes exuberant salads, soups, the legendary crusty Greens pizzas, curries and hearty stews, grilled vegetables, and intriguing turnovers made with filo pastry, tortillas, and savory doughs. And of course there are heavenly breads and the famous desserts, like ginger pound cake with poached apricots and cherries. This cornucopia of brilliant dishes focuses on tantalizing tastes, with a new simplicity, clarity, and liveliness as its hallmark.
Annie Somerville, the executive chef at Greens, goes right to the heart of the matter: extraordinary produce that's bursting with flavor, color, and texture. Some of her favorites--like crinkly Bloomsdale spinach, candy-striped Chioggia beets, succulent Rosefir potatoes--are highlighted in the text for gardeners and farmers' market aficionados. But the Greens style is above all accessible; ordinary red beets will be just fine if more exotic varieties are unavailable. To help with availability, there's information on locating farmers' markets throughout the country as well as sources for plants, seeds, and local resources.
Because the garden is at the center of this book, readers are encouraged to try their hand, in tiny backyards and windowsill boxes if necessary. Invaluable growing tips are offered from Green Gulch Farm, the source of much of the stunning produce served at the restaurant. Other special features include a section on low-fat cooking and another on pairing wine with vegetarian food.
All of the abundance and exuberance that the title Fields of Greens implies is here, for the novice as well as the expert, for simple last-minute meals as well as extravagant occasions. For truly inspired contemporary vegetarian cooking, Fields of Greens is the essential sourcebook.
Annie Somerville trained under Deborah Madison, the founding chef at Greens Restaurant. Under Somerville's guidance as executive chef, Greens has become a culinary landmark. Her work has been featured in Gourmet, Food & Wine, Ladies' Home Journal, SF, and California magazine. She also contributed to The Open Hand Cookbook and Women Chefs cookbook.
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Most Helpful Customer Reviews
11 of 11 people found the following review helpful:
5.0 out of 5 stars
My family's favorite all-season vegetarian cookbook,
By A Customer
This review is from: Fields of Greens: New Vegetarian Recipes from the Celebrated Greens Restaurant (Hardcover)
Fields of Greens has been my family's favorite vegetarian cookbook for a few years now. The recipes are simple to follow, the descriptions of processes are well described, and the flavors are fresh and provocative without being trendy (no "nouveau" anything -- just an intriguing presentation of each food's essence). I reach for this book more than any other; it has replaced Moosewood and even the Tassajara books because, I think, of its lighter, more interesting approach to vegetarian cooking. Madison moves beyond the boring 70's soybean cookies and nutritional yeast gravy to offer wonderful pairings of vegetables and grains, beans and broth, fruit and herbs. My highest recommendation for any book is my giving it as a gift -- in hardcover -- to friends who would never buy such a thing for themselves. That's the space, and the recommendation, this book commands.
1 of 1 people found the following review helpful:
5.0 out of 5 stars
The one cookbook I would not be without,
By
This review is from: Fields of Greens: New Vegetarian Recipes from the Celebrated Greens Restaurant (Hardcover)
If I was only allowed to have one cookbook this would be the one. The recipes are consistent and reliable although perhaps a little more time-consuming than in some other cookbooks. The extra trouble is however well worth it: the dishes are delicious - interesting and subtle, with layers of different tastes. I have been making some of the recipes for years and yet nobody has got tired of them yet. For a while it seemed to be hard to get this book so it's nice to see that it is available again.
3 of 4 people found the following review helpful:
5.0 out of 5 stars
This is the best cookbook I own!,
By A Customer
This review is from: Fields of Greens: New Vegetarian Recipes from the Celebrated Greens Restaurant (Hardcover)
I started ernestly cooking vegetarian food a couple of years ago. I have amassed a large resource of vegetarian cookbooks and recipes. The cookbook I return to often, especially when I want to make something I can depend upon, is Annie Somerville's book. Her recipes are always reliable and use ingredients that I can come by pretty easily (in the Northwest). She has taught me a lot about how to cook with recipe explanations that really tell you what you're doing without making you feel you need a chef's degree in order to pull it off. And often, when I can choose between a couple of resources to make the same thing, Annie's recipe tastes better. I wish she would put another cookbook together. Why let Deborah Madsen have all the fun?
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