Fields of Greens: New Vegetarian Recipes From The Celebrated Greens Restaurant (Hardcover)

~ (Author) "The freshest, most extraordinary lettuces, all organically grown, come to us year-round from Green Gulch Farm and Star Route Farms in Bolinas..." (more)
Key Phrases: floured wooden peel, white andgreen parts, herb béchamel, Green Gulch, Yellow Finn, Vegetable Stock (more...)

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.

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Product Details

• Hardcover: 464 pages
• Publisher: Bantam (April 1, 1993)
• Language: English
• ISBN-10: 0553091395
• ISBN-13: 978-0553091397
• Product Dimensions: 10.3 x 7.2 x 1.5 inches
• Shipping Weight: 2.2 pounds (View shipping rates and policies)
• Average Customer Review: 4.9 out of 5 stars  See all reviews (15 customer reviews)
• Amazon.com Sales Rank: #48,208 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

25 of 25 people found the following review helpful:

5.0 out of 5 stars This is the best cookbook I own!, July 7, 1998

By A Customer

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?

18 of 18 people found the following review helpful:

5.0 out of 5 stars Party pleasers, August 12, 2001

By A Customer

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.

18 of 19 people found the following review helpful:

5.0 out of 5 stars Stellar soups, May 4, 2005

By	Trillian Bartlett "bartlett617" (Haiku, HI) - See all my reviews

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.