- Hardcover: 416 pages
- Publisher: Bantam Books; Reissue edition (April 1, 1987)
- Language: English
- ISBN-10: 0553051954
- ISBN-13: 978-0553051957
- Product Dimensions: 7.2 x 1.5 x 10.5 inches
- Shipping Weight: 2 pounds (View shipping rates and policies)
- Average Customer Review: 72 customer reviews
- Amazon Best Sellers Rank: #393,575 in Books (See Top 100 in Books)
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The Greens Cookbook: Extraordinary Vegetarian Cuisine from the Celebrated Restaurant Hardcover – April 1, 1987
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Packed with recipes from the boldly original and highly successful Greens Restaurant in San Francisco that regularly please vegetarians and non-vegetarians alike, Greens is this cook's personal favorite cookbook. From New Potato and Grilled Pepper Pizza to Zuni Stew, these recipes are consistently innovative and delicious. --MTB
"I consider Greens to be the ultimate vegetarian restaurant. The cuisine is elegant, inspiring, and astonishingly creative. Many of us have long awaited this major event in cookbook publishing. Congratulations!" --Mollie Katzen, Moosewood Cookbook
From Publishers Weekly
The founding chef of the Zen Center of San Francisco's Greens Restaurant tantalizes readers with more than 275 stellar vegetarian recipes. Drawing upon a variety of traditionsSouthern France and Italy, Asia, Mexico and the American SouthwestMadison encourages the use of fresh vegetables, herbs and spices, quality oils and other staples, the building of flavors with stocks and the harmonizing of tastes, textures and colors. Mealtimes will be vibrant, sensory celebrations when readers serve up Mexican vegetable soup with lime and avocado, red and yellow pepper tart, goat-cheese pizza with red onions and green olives, zucchini-and-basil filo with pine nuts, blueberry cream-cheese tart and Brazilian chocolate cake. A cornucopia of seasonal menus, extensive directions, wine suggestions, and glossaries of kitchen equipment and ingredients enhance this superior collection. Brown wrote The Tassajara Bread Book, etc. Illustrations not seen by PW.
Copyright 1987 Reed Business Information, Inc.
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This is a great cookbook for entertaining, or for any occasion where you really want to impress. But for use beyond that, you're going to have to brush aside the purist attitude and make your own shortcuts. Believe me, your recipe will not crash and burn because you substituted store-bought stock for homemade. Case in point: I made the vegetable curry last night. The recipe instructed me to rehydrate 3 cups of dried coconut, and then squeeze the coconut milk out by hand through a cheesecloth. Now... I had dried coconut. I had cheesecloth. What I didn't have was time to waste. But I also had 2 cans of canned lite coconut milk, so that's what I used instead. And the results were very good. The recipe also called for a large number of whole spices to be freshly ground. I followed these instructions. But in a pinch, I doubt the recipe would have suffered too badly had I used pre-ground cloves, cinnamon, cumin, or coriander.
The other problem I had with this book is that it frequently calls for produce or herbs that the average person will not have access to. Lemon thyme is a perfect example. I may add lemon thyme to my garden next year. But until then, my chances of finding a supplier of fresh lemon thyme are fairly slim.
I bought this book used and I'm glad about that. It's not that I won't use it, but I suspect it will be one of those cookbooks that I'll only drag out for holiday meals or special dinners.
The recipes are complex and have a lot of ingredients, but that is what makes them taste so wonderful.. Don't leave anything out! Fortunately here in California the ingredients are all available at our neighborhood grocery. My husband jokes that even the most simple recipe in the book takes at least an hour to prepare, and it's true. You think, "This looks simple; it can't take very long," then it does take very long. But it's worth it. By the way, my husband is able to use the book just fine, and he is definitely a novice cook.
Believe it or not, my husband and I have been to France and Italy, and nothing we ate there was as good as the recipes in this book. We also enjoy the cookbook Fields of Green by Anne Sommerville, (who took over Greens aftrer Deborah Madison left, I think), but this is our favorite of the two. Happy cooking! Happy eating!
I also like DM's 1400 recipe book but this one is more exciting as a cookbook, the other more encyclopedic. The soups section is especially amazing. I've made almost all of them now. Also, as some people may know, many cookbooks have blunt wrong recipes. I haven't had any recipes miss yet from this book.