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Fields of Greens: New Vegetarian Recipes From The Celebrated Greens Restaurant Hardcover – April 1, 1993


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Fields of Greens: New Vegetarian Recipes From The Celebrated Greens Restaurant + Everyday Greens + Vegetarian Suppers from Deborah Madison's Kitchen
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Product Details

  • Hardcover: 437 pages
  • Publisher: Bantam; 1st edition (April 1, 1993)
  • Language: English
  • ISBN-10: 0553091395
  • ISBN-13: 978-0553091397
  • Product Dimensions: 7.3 x 1.4 x 10.2 inches
  • Shipping Weight: 1.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (33 customer reviews)
  • Amazon Best Sellers Rank: #348,821 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

Somerville, executive chef at San Francisco's famed vegetarian restaurant, here compiles a useful, if unexceptional, array of meat- and fish-free recipes based mainly on fresh and varied produce, and following in the footsteps of the bestselling Greens Cookbook by Deborah Madison. Notable is the chapter on salads, where each combination of greens, vegetables, grains or beans ("corn and bulgur salad with cilantro and lime" and "winter greens with pears, walnuts and warm Roquefort croutons") is conveniently accompanied by its own dressing recipe. Vegetable stews and curries are enlivened with chilies, citrus and fresh ginger, while most pizzas, like that with artichokes, red onions and thyme, are devoid of tomato sauce. Tarts, savory pancakes, including "spinach cakes with shiitake mushrooms and goat cheese," companion dishes and frittatas and omelettes are prepared with a fairly light-handed apportioning of calorie-laden cheese and heavy cream. Three basic stocks (vegetable, mushroom and corn) offer flavorful starts for soups. Framed with an introduction about organic gardening at nearby Green Gulch farm and a glossary on produce, the recipes emphasize simplicity of preparation and clarity of taste. Nutritional analyses are not provided.
Copyright 1993 Reed Business Information, Inc.

From Library Journal

Fields of Greens , the successor to Deborah Madison's enormously popular The Greens Cookbook ( LJ 5/15/87), is just as impressive as the first book. The restaurant Greens is known for its unique and sophisticated vegetarian fare, with an emphasis on fresh ingredients and flavor. Somerville, the executive chef, presents more than 300 inventive recipes, including appetizing creations like Grilled New Potato Salad, Mushroom Risotto with Leeks and Fennel, and Lemon Pots de Creme, along with lots of beautiful soups, pastas and pizzas, delicious sandwiches, and a variety of sauces and condiments. This book's appeal will not be limited to vegetarians, and the current rage for "healthy eating" guarantees an even broader audience. Highly recommended.
Copyright 1993 Reed Business Information, Inc.

Customer Reviews

4.7 out of 5 stars
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I have made many recipes from this book.
euphonically
Try the mushroom risotto (perfection!), the winter squash and leeks turnovers, or the African vegetarian stew.
Michaela N.
I will agree that the recipes can be time consuming, but well worth the effort.
Magz

Most Helpful Customer Reviews

52 of 53 people found the following review helpful By euphonically on September 1, 2009
Format: Hardcover
This is the best and most reliable cookbook I own. I love it! I've had this cookbook for ten years and I've cook many recipes from it. Here are the pros/cons, depending on how you look at things:

Pros -
1. Totally delicious, reliable, interesting, creative recipes. I have made many recipes from this book. My favorites include the Mexican lentil soup, the broccoli and sundried tomato salad, the coconut banana bread (which I make often, whenever I have browning bananas), wilted spinach salad, pancakes, corn with chilies and cilantro, and there are others. The salads and soups in particular are very good and imaginative. I also love the eggplant lasagne, which I just made. It is what in fact just spurred me to write this review.

2. No tofu/tempeh/faux meat substitutions. There are people who throw every meat type substitute in a vegetarian cookbook. IMO, that's not really cooking. There is no blended silken tofu with added chocolate to make chocolate mousse, ice cream or pie. Tofu is used where it makes sense - in certain salad or noodle dishes. You won't run into much, if any, tofu at all. There is no tempeh here and no other types of out of place substitutions.

3. It's really for people who like to cook. This is not one of those 1000 vegetarian recipes books or have your dinner ready in 10 minutes books. The food here is not slop. Some recipes are relatively quick and others, like the eggplant lasagne I just made are a bit more involved. It is a collection of recipes for people who care about ingredients, want quality, and don't always mind going the extra mile to put something good on the table.

4. Not a crunchy granola, beige, 70s, tofu, co-op type of vegetarian cookbook. The recipes are inspired by the produce and tastes of California.
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36 of 37 people found the following review helpful By A Customer on July 7, 1998
Format: 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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29 of 30 people found the following review helpful By Trillian Bartlett on May 4, 2005
Format: Hardcover
I don't use much of this cookbook, although it might all be good. I'm recommending it on the basis of the soups, some of which are spectacular. Soups were not in my repertory prior to this book and "The Greens", as recipes frequently turned out flavorless. However,I've made a soup every week or two - using one of these two books - every since "discovery" of them 5 years ago. They might not be easy, but they're very flavorful, interesting and healthy and you can use good purchased organic stock in many cases to cut down the time (else you'll be at it all day, between stock and soup). Some of my favorites from this book are Palak Shorva (Curried Spinach Soup with Toasted Coconut), Winter Greens Soup (a kale/chard/spinach extravaganza), and Morrocan Lentil Soup.

I've also tried some of the curries, and they've been good (although again, fairly time consuming...processing all those vegetables takes a lot of time).

Chapters are: Salads; Soups; Pasta and Risotto; Pizza; Curries and Stews; Gratins; Tarts, Fritters and Savory Cakes: Turnovers, Filo and Tortillas; Companions dishes: Vegetables, Beans and Gratins; Frittatas, Omelets, and Scrambled Eggs; Sandwiches; Breads; Sauces; Morning Breads and Pancakes; Desserts; Condiments.
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18 of 19 people found the following review helpful By A Customer on April 1, 1997
Format: Hardcover
After a marvelous dinner at Greens Restaurant, when I visited San Francisco recently, I couldn't wait to buy this cookbook. It's wonderful, not only for the ingredients featured and the imagination of its cook/writer, but because the recipes are accurate. (And unusual for Vermont, where I live,) but was delighted to discover that I could find all the ingredients called for (with the exception of flagelot beans). The recipes are a delight for both cook and guests. There is a definite "lightness of being" to the food, a great treat for people who gird up for the long winter months here by eating heavy
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14 of 14 people found the following review helpful By Magz on November 7, 2005
Format: Hardcover
Everything I've made from this book has been exceptional. I will agree that the recipes can be time consuming, but well worth the effort. Just made the Artichoke & Leek Lasagna yesterday - fabulous. Another favorite dish is the Winter Vegetable Curry with Pineapple Chutney!!! This is a great way to get more vegetables into your diet and really enjoy it. I highly recommend this book.
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18 of 19 people found the following review helpful By A Customer on August 12, 2001
Format: Hardcover
Whenever I serve a dish prepared from a recipe in this book I get RAVE reviews. Though the recipes can be time consuming and require unusual ingredients the results are well worth the effort. My all time favorite is the avocado/mango salad in citrus vinaigrette. Great during the hot southwestern summers.
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14 of 15 people found the following review helpful By Kelly on August 21, 2006
Format: Hardcover
I can't applaud this cook book enough. In fact, I've never written a review in my life, but felt compelled after last night's simple corn & potato chowder. I use this book more than any other in my collection. Even my boyfriend, who rarely eats vegetarian, agrees that this is a great cook book. Somerville knows how to balance ingredients just right. And I especially love her blurbs about ingredients and how they can be used. She also recommends complementary recipes which helps when planning a meal. All cooks, even non-vegetarians, would benefit from this cookbook.
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Fields of Greens: New Vegetarian Recipes From The Celebrated Greens Restaurant
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