The Greens Cookbook: Extraordinary Vegetarian Cuisine from the Celebrated Restaurant Hardcover – April 17, 2001
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--Alice Waters, Chez Panisse
"For all of us who remember the glorious dishes Deborah Madison created at Greens, this book is a particular pleasure. What makes it special is not only her enticing and original way with fruits and vegetables, but her generous and inventive spirit."
--Carol Field, The Italian Baker
"This dazzling cookbook presents a new cuisine that is intelligent, inventive and above all delicious. This is brilliantly crafted food that.just happens to be made without meat. Bravo!"
--Anthony Dias-Blue, CBS Radio Food Critic and Nationally Syndicated Columnist, American Wine
Farm-fresh produce never tasted so good. The Greens Cookbook elevated vegatarian cooking to new heights. Every page introduces you to a wonderfully inventive recipe."
--Diane Rossen Worthington, The Cuisine of California
"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, The Enchanted Broccoli Forest
From the Inside Flap
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 ea
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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 personally am not a vegetarian, but these recipes take your vegetables and taste buds beyond your wildest dreams. I would recommend this cook book to anyone who likes cooking and eating fine food. If you're looking for easy recipes that take 10 minutes, you'll have to settle for hamburger helper or kraft macaroni and cheese... this is not the place for you! But if you love cooking and love trying new recipes, this is one to add to your collection.
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.
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I was a bit disssapointed with the rest of it. I will have another look though and see if I can find another meal that appeals.