- Hardcover: 416 pages
- Publisher: Grub Street; New edition edition (30 April 2007)
- Language: English
- ISBN-10: 1904943640
- ISBN-13: 978-1904943648
- Product Dimensions: 19.8 x 24.4 x 3.2 cm
- Average Customer Review: 4.5 out of 5 stars See all reviews (15 customer reviews)
- Amazon Bestsellers Rank: 483,733 in Books (See Top 100 in Books)
The Greens Cookbook Hardcover – 30 Apr 2007
Customers who bought this item also bought
What other items do customers buy after viewing this item?
Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
If you are a seller for this product, would you like to suggest updates through seller support?
A classic that's one of the best vegetarian books around. No less than 260 recipes. -- Sainsbury's Magazine, November 2007
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.
Top Customer Reviews
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:
<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!
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.
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
I don't say this lightly because I have a fair number of cookery books. But this is the only one where every pretty much every recipe sounds like one I would like to eat. Moreover, nothing is too complicated and most use easy found ingredients and standard equipment,
So I know I can make pretty much every one with what I can find in the average supermarket and with the equipment I have in my kitchen.
There is a good mixture of everyday and things that are more fancy as well as recipes for bread and other staples. My sour dough starter is currently bubbling! Our favourite meal is the blackbean chilli - which we use on its own, for tortilla and as soup etc. Also loving the cheese and nut loaf, which - I agree - is great in sandwiches with pickles. Good section in particular on soups, where there are good ideas on how to produce tasty stocks.
Would unreservedly recommend.
Most Recent Customer Reviews
Ordered this to go with the second book which I have had for years. Have already made some of the recipes - the squash stew with ground nuts and the cheese and mushroom slice -... Read morePublished on 13 Oct. 2013 by Rosalind H
Could I succeed in providing delicious vegetarian food for the vegetarian wwoofers ("willing workers on organic farms") who came to work on my small farm this summer? Read morePublished on 12 Sept. 2013 by Ruth Watkins
The black bean chill recipe is the main reason for buying this book =- it is FAB!
I was a bit disssapointed with the rest of it. Read more
A recipe book without photos these days is very unusual, but here we have one. Many lovely sounding recipes, though I haven't made anything from it yet, yes, probably because I... Read morePublished on 6 April 2013 by Ms M Lewis