- Hardcover: 416 pages
- Publisher: Bantam Doubleday Dell Publishing Group; n.e. edition (Dec 1998)
- Language English
- ISBN-10: 0553051954
- ISBN-13: 978-0553051957
- Product Dimensions: 24.6 x 17.8 x 3.6 cm
- Average Customer Review: 4.6 out of 5 stars See all reviews (7 customer reviews)
- Amazon Bestsellers Rank: 269,586 in Books (See Top 100 in Books)
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Product Description
Review
'Reading through these delicious recipes, I'm impressed by a certain 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
'A gem ... the recipes are suffused with sunny Californian flabours ... plenty of inspiration.' --Delicious magazine --This text refers to the Paperback edition.
'A gem ... the recipes are suffused with sunny Californian flabours ... plenty of inspiration.' --Delicious magazine --This text refers to the Paperback edition.
Product Description
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.
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.
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Customer Reviews
Most Helpful Customer Reviews
23 of 23 people found the following review helpful
Format:Hardcover
The Greens Cookbook has, for many years, been my first point of reference when I want to prepare something extraordinary tasting, either just for myself, or for a houseful of guests. In fact, the early edition was one of the few items I brought with me when I moved overseas as a student in 1990.
Yes, some of the recipes are, in the author's words, "a labor of love" to prepare, but there also plenty of simple and practical instructions, ranging from a failsafe way to boil eggs to grilling peppers and making salad dressings.
I have happily worked my way through the cookbook - and through its companion, "Fields of Greens" - and all of the dishes I have made, without exception, are sensational. Guidelines in the book are clear, and, in my view, easy enough for beginners to follow.
It would be difficult to say what my favourite recipe is, but the book is worth buying for these five:
<UL>
<LI><A> Chinese Noodle Salad with Roasted Eggplant (the dish I always take to parties)</A></LI>
<LI><A> Cheese and Nut Loaf (a special treat that makes great sandwiches)</A></LI>
<LI><A> Pizza Dough and garlic oil (I make these often, and my friends say it's the best pizza they have ever tasted)</A>
<LI><A> Baked Polenta Layered with Tomato, Fontina, and Gorgonzola (tastes as good as it sounds)</A></LI>
<LI><A>Cherry and Apricot Crumble (augments the humble crumble into something sublime.)</A></UL>
This book is for people who love good food and love to cook. And I'm not even a vegetarian!
Yes, some of the recipes are, in the author's words, "a labor of love" to prepare, but there also plenty of simple and practical instructions, ranging from a failsafe way to boil eggs to grilling peppers and making salad dressings.
I have happily worked my way through the cookbook - and through its companion, "Fields of Greens" - and all of the dishes I have made, without exception, are sensational. Guidelines in the book are clear, and, in my view, easy enough for beginners to follow.
It would be difficult to say what my favourite recipe is, but the book is worth buying for these five:
<UL>
<LI><A> Chinese Noodle Salad with Roasted Eggplant (the dish I always take to parties)</A></LI>
<LI><A> Cheese and Nut Loaf (a special treat that makes great sandwiches)</A></LI>
<LI><A> Pizza Dough and garlic oil (I make these often, and my friends say it's the best pizza they have ever tasted)</A>
<LI><A> Baked Polenta Layered with Tomato, Fontina, and Gorgonzola (tastes as good as it sounds)</A></LI>
<LI><A>Cherry and Apricot Crumble (augments the humble crumble into something sublime.)</A></UL>
This book is for people who love good food and love to cook. And I'm not even a vegetarian!
15 of 15 people found the following review helpful
Format:Hardcover
Until I met my wife, I was not really into vegetarian food, and was basically carnivorous. Over the years, I have learned both to cook and to enjoy a lot more vegetarian food, which in any case seems to have improved immeasurably in Britain over the past ten years or so.
This book is superb. Despite some reviews in the US saying that the recipes were too complicated or time-consuming, I really don't think they are (it only takes a few minutes to grind some spices; is that really so hard?); besides, I like to spend a bit of time in the kitchen if I'm making something special.
They use ingredients which are now widely available in larger cities, with a Mexican twist in a lot of cases; the black bean recipes thrilled my wife (who, Miami-bred, has rarely found "proper" black bean dishes over here, and has high standards): black bean chilli, black bean soup, black bean chilaquiles - the last is layers of tortilla with a red, roasted-garlic sauce, black bean chill, sour cream, mozarella and cheddar, cooked in the oven - I was amazed how well it all came together.
The winter vegetable stew, with cumin, chilli, cardomom and coconut milk, turned out to be breathtaking; lovely flavours, just the right afterglow of heat from each mouthful. Following these recipes really does lead to perfect flavouring. This has rapidly become a favourite cook book.
This book is superb. Despite some reviews in the US saying that the recipes were too complicated or time-consuming, I really don't think they are (it only takes a few minutes to grind some spices; is that really so hard?); besides, I like to spend a bit of time in the kitchen if I'm making something special.
They use ingredients which are now widely available in larger cities, with a Mexican twist in a lot of cases; the black bean recipes thrilled my wife (who, Miami-bred, has rarely found "proper" black bean dishes over here, and has high standards): black bean chilli, black bean soup, black bean chilaquiles - the last is layers of tortilla with a red, roasted-garlic sauce, black bean chill, sour cream, mozarella and cheddar, cooked in the oven - I was amazed how well it all came together.
The winter vegetable stew, with cumin, chilli, cardomom and coconut milk, turned out to be breathtaking; lovely flavours, just the right afterglow of heat from each mouthful. Following these recipes really does lead to perfect flavouring. This has rapidly become a favourite cook book.
13 of 13 people found the following review helpful
Format:Hardcover
The Greens Cookbook contains some of the very best vegetarian receipes you can find. This is gourmet stuff, fit for the ritziest of parties but still plenty of choice for everyday.
Some of the terminology can be tricky, since American vegetables can be called something quite different - many are in common usage here but some of the herbs need a dictionery to translate
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Most Recent Customer Reviews
cheesy
Disappointingly, most of the recipes seem to use cheese, which my partner doesn't eat. Also, a large section of the book is devoted to pizzas, and making your own pasta. Read more
Published 6 hours ago by Ms E
My favourite vegetarian cookbook
I love this book.
I don't say this lightly because I have a fair number of cookery books. Read more
I don't say this lightly because I have a fair number of cookery books. Read more
Published on 2 Mar 2010 by Finlay
Best Vegetarian Recipes
One of my favourite recipe books, certainly the best vegetarian book around - the recipes are easy to follow, mostly low-fat and delicious too. Read more
Published on 21 Jun 2006 by L. A. Ellett Iolite
My favourite vegetarian cookbook
I've had this book for several years and it's a firm favourite; from the lentil salad with feta, mint and roasted peppers, to yellow split pea soup to toasted almond butter... Read more
Published on 29 July 1999
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