kode adsense disini
Hot Best Seller

The Greens Cookbook: Extraordinary Vegetarian Cuisine from the Celebrated Restaurant

Availability: Ready to download

"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 imaginati "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.


Compare
kode adsense disini

"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 imaginati "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.

30 review for The Greens Cookbook: Extraordinary Vegetarian Cuisine from the Celebrated Restaurant

  1. 5 out of 5

    Tanya Lolonis

    one of 3 cookbooks i am always referring to, working from. the others are alice waters' "the art of simple food" and marcella hazan's "the essentials of italian cooking", which is falling apart. "greens" requires the most ingredients, most chopping, most work, but the results are always spot-on and deliriously good.

  2. 5 out of 5

    Elizabeth

    This was my first vegetarian cookbook, and it served me well. Like many cookbooks, my main problem with it is ingredient fussiness: we can't all find caper berries, try though we might. I first bought this book in England and was using it there while cooking in a dorm on four unreliable electric hobs, and it got me through many dinner parties. For regular meals, though, the recipes need too much planning. That said, many are not very time-intensive at all. Pasta with tomato and tarragon cream wa This was my first vegetarian cookbook, and it served me well. Like many cookbooks, my main problem with it is ingredient fussiness: we can't all find caper berries, try though we might. I first bought this book in England and was using it there while cooking in a dorm on four unreliable electric hobs, and it got me through many dinner parties. For regular meals, though, the recipes need too much planning. That said, many are not very time-intensive at all. Pasta with tomato and tarragon cream was a quick favorite, for example. I suggest Vegetarian Cooking for Everyone instead.

  3. 5 out of 5

    Rose Finchio cole

    Love the Pumpkin Bean Soup!

  4. 4 out of 5

    Kristen

    Recipes that I like from this book: Pizza with escarole, Fontina and walnuts; spinach noodle pudding; semolina pudding with blood orange syrup.

  5. 4 out of 5

    Tonstant Weader

    This edition of The Greens Cook Book is out of print. There is a newer edition, but I have not seen it so cannot compare the two. Years ago, maybe around 1999 or 2000, I had the most amazing soup at a Portland restaurant that specialized in breakfast and lunch. I mentioned how much I loved it to the waiter who said it came right out The Greens Cook Book. Money was tight so I went to Barnes & Noble, picked up the cookbook and copied out the recipe, intending to buy it later, but later never c This edition of The Greens Cook Book is out of print. There is a newer edition, but I have not seen it so cannot compare the two. Years ago, maybe around 1999 or 2000, I had the most amazing soup at a Portland restaurant that specialized in breakfast and lunch. I mentioned how much I loved it to the waiter who said it came right out The Greens Cook Book. Money was tight so I went to Barnes & Noble, picked up the cookbook and copied out the recipe, intending to buy it later, but later never came. Recently, one of my reviews at Powells.com was used in their email newsletter and they gave me a $40 credit as a thank you. I dithered about what to get, but finally decided I was finally going to get this cookbook for once and for all. And now, after all this time, the used copy was only five dollars. Nonetheless, at that ridiculously low price, it still more than 260 recipes that are still tested in the toughest trial there is, a restaurant kitchen. The recipes are organized by the kinds of dishes you might want to make with chapters on salads, soups, pasta, casseroles, tarts, sandwiches, pizza, savory pastries, side dishes, sauces, and desserts. At the end of the book, there’s a section on pairing wines with vegetarian dishes, recommended kitchen tools, seasonal menus, and a glossary of foods used in the recipes. All in all, it’s a deep dive into vegetarian cooking that highlights simple flavors and your own creativity. More than one recipe gives you a list of possible ingredients so you can more or less make your own using their broad parameters. There’s nothing flashy about The Greens Cook Book. There are no beautiful photos that will make you drool. The only illustrations are simple outline sketches of herbs and greens. The short introductions to recipes are just about the recipe, without any personal stories or history. It’s a serious cookbook focused on the recipes, not on the personality of the chef. It’s full of recipes that are delicious and you don’t have to be a vegetarian to enjoy them. This is one of those cookbooks that become a staple, a foundational book like “The Joy of Cooking” or “The Fannie Farmer Cookbook.” In addition to its rich collection of vegetarian recipes, it includes the basic on making soup stocks, sauces, and other building-block recipes that many cookbooks assume you know. This is vegetarian cooking the way it should be. Cooking new and delicious dishes that are about abundance and flavor. Many vegetarian cookbooks focus on deprivation, trying to replicate the meats you have left behind. There is no deprivation in The Greens Cook Book because this is vegetarian cooking as a thing itself, not a replacement. There’s no feeling of being left out or of missing flavors. It’s all about great vegetables and ways to cook them that bring out their own rich and sumptuous flavor. You can find The Greens Cook Book wherever they sell used books, including Powells and Amazon. There is a newer edition, but I don’t know if anything is different. The Greens Cook Book at Powells Books Greens Restaurant Deborah Madison author site Edward Espe Brown on Facebook ★★★★★ https://tonstantweaderreviews.wordpre...

  6. 5 out of 5

    Mindy Kannon

    I've had and used his books for years. It is absolutely incredible if you want to eat a veggie-based diet. Tons of my clients loved the food that I made from this book. Highly recommend any cook book by Deborah Madison

  7. 4 out of 5

    Leah Hanley

    I need to purchase this one. It’s for people who embrace vegetables and love flavor, vegetarian or not.

  8. 4 out of 5

    Jana

    I've only eaten at the Greens restaurant once. The food was good, but I think because I already had the cookbook, I was expecting more. Not sure why exactly because this is one of those books that, while it's quite good, feels a bit old-fashioned... maybe because of the more traditional French feel. I guess that's why the food wasn't brilliantly memorable. I do still use the cookbook though. There's a lovely fresh and bright tasting Potato-Sorrel Soup that continues to be one of my favorites.

  9. 5 out of 5

    Sheena

    Some people have criticized this book because of the many recipes that seem to require special stocks, but in fact ordinary veg stock or water works just fine - I think this is a hiccup in the translation from restaurant to kitchen. I am not a vegetarian yet I love some of the recipes in this book - the yellow and red pepper tart is good, as is the black bean chili. I also want to stress that it's a vegetarian, not vegan, book. So butter and cream are in - can't imagine the dessert section witho Some people have criticized this book because of the many recipes that seem to require special stocks, but in fact ordinary veg stock or water works just fine - I think this is a hiccup in the translation from restaurant to kitchen. I am not a vegetarian yet I love some of the recipes in this book - the yellow and red pepper tart is good, as is the black bean chili. I also want to stress that it's a vegetarian, not vegan, book. So butter and cream are in - can't imagine the dessert section without them.

  10. 4 out of 5

    Kristen

    I agree with Carey's assessment of the limitations of this cookbook, however I do think that it provides some fundamental ideas on how to think outside the "vegetarian" box, aka, putting everything in your refrigerator into a skillet and frying it up. Unfortunately Madison goes the other direction by requiring obscure ingredients such as chervil (isn't parsley good enough?), thereby alienating a would-be receptive audience. Either way the pictures are nice, I do not understand why anyone would e I agree with Carey's assessment of the limitations of this cookbook, however I do think that it provides some fundamental ideas on how to think outside the "vegetarian" box, aka, putting everything in your refrigerator into a skillet and frying it up. Unfortunately Madison goes the other direction by requiring obscure ingredients such as chervil (isn't parsley good enough?), thereby alienating a would-be receptive audience. Either way the pictures are nice, I do not understand why anyone would ever publish a cookbook without pictures.

  11. 5 out of 5

    Jennifer

    I should preface this review by stating that my husband and I love the Greens restaurant and go there every time we are in San Francisco. This is a great cookbook that should be a part of any vegetarian or vegan library. The recipes are generally not fast or easy (some ingredients are difficult to get, depending on where you live) so I wouldn't suggest it for beginning or busy cooks. However, these recipes make the most out of wholesome ingredients and are delightful to serve (and eat!).

  12. 5 out of 5

    Ashleigh

    I love this book! Although it has no photographs, the recipes are wonderful. Some great ideas and fresh takes on veggie meals. Some of the recipes have a lot of ingredients but I think its worth doing by the book!

  13. 4 out of 5

    Jill

    This is my absolute favorite cookbook. The recipes are not too labor intensive, but they are more work than my typical weeknight dinner fare. I like cooking from this book so much that we eat vegetarian many times a week as a result. Good stuff.

  14. 4 out of 5

    Jennifer

    I've had this since the early nineties and use it a LOT. Although not a vegetarian, I do eat a lot of meatless meals, and whether I follow a recipe religiously or not, she provides a lot of great jumping off points!

  15. 4 out of 5

    MissInformation

    Exceptional flavors and flavor combinations: not watered down for cookbookland. The recipes are a bit complex, but you can substitute a little here and there and still have amazing results. Red wine and red onion soup is a staple for me. The book opens to it now when I set it down.

  16. 5 out of 5

    Chelsea Feldman

    If you have ever eaten at Greens, you know why this is a must-have cookbook. The Greens Cookbook has unbelievably yummy gourmet veggie recipes on every page. We use lots of these recipes for entertaining and special occasions.

  17. 5 out of 5

    Beka

    No pictures and somewhat complicated recipes. Not the greatest to me.

  18. 5 out of 5

    Catherine Woodman

    I love this Fort Mason restaurant, and this cookbook allows you to make a meal that reproduces the food they serve--the recipes are pretty detailed but they do come out (just take time)

  19. 4 out of 5

    Trisha Keiman

    great vegetarian meals and very creative

  20. 4 out of 5

    Lori

    Fabulous veggie recipes even if you aren't a vegan.

  21. 4 out of 5

    CD

    Excellent cookbook for vegetarians.

  22. 5 out of 5

    Mark Desrosiers

    Some amazing pizza recipes in here, believe it or not.

  23. 4 out of 5

    Dioscita

    Though sometimes fussier than I like to cook, these are all delicious, memorable recipes.

  24. 4 out of 5

    Laura

    I am going to buy a copy of this one; Madison has a lot of recipes for different seasons that could be made over a slow period of time, and her food is always delicious.

  25. 5 out of 5

    Catherine Woodman

    Deborah madison--I am a huge fan, going back to the '70's, until now

  26. 5 out of 5

    Citoyenne

    Nothing in this book can be made for under $30. Still, yum.

  27. 5 out of 5

    Catherine Woodman

    This is the classic cookbook from my favorite vegetarian restaurant of my youth--but it is not simple food to make--deicious, but not simple

  28. 4 out of 5

    Misae Sakamura onaka

    It is a treasure house of wonderful recipes!!! A friend gave this book to me over 20 years ago. I have enjoyed the recipes over the years.

  29. 5 out of 5

    Cherie

    B Some good interesting recipes; I want to eat here!

  30. 5 out of 5

    Nyna

    This vegetarian cookbook can stand right alongside "Sundays at Moosewood" and "Moosewood Cooks at Home." It is a different style of vegetarian cooking, but equally good.

Add a review

Your email address will not be published. Required fields are marked *

Loading...
We use cookies to give you the best online experience. By using our website you agree to our use of cookies in accordance with our cookie policy.