Fields of Greens : New Vegetarian Recipes from the Celebrated Greens Restaurant (Hardcover)

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Product Overview

A follow-up to the best-selling The Greens Cookbook features three hundred recipes with a strong emphasis on garden fresh produce, cooking tips and secrets, and a special section on low-fat cooking. 50,000 first printing. *Author: Somerville, Annie *Subtitle: New Vegetarian Recipes from the Celebrated Greens Restaurant *Publication Date: 1993/05/01 *Number of Pages: 437 *Binding Type: Hardcover *Language: English *Depth: 1.75 *Width: 7.50 *Height: 10.25

Specifications

Publisher Random House Inc
Mfg Part# 9780553091397
SKU 30098608
Format Hardcover
ISBN10 0553091395
Release Date 5/1/1993
Physical
Dimensions (in Inches) 10.25H x 7.5L x 1.75T
Praise
"Somerville has [a] sorcerer's touch, an uncanny knowledge of which little additional ingredients--diced olives, lemon zest, saffron, chive blossoms--will punch a pleasant vegetable pasta dish into indisputable scrumptiousness."
From the Publisher
Annotation Innovative and delicious vegetarian recipes from the always reliable Greens restaurant, featuring not only food but how to grow it, where to buy it, what to drink with it.
Editors Note The opening of Greens Restaurant on San Francisco Bay in 1979 changed forever the image of vegetarian cooking in America. From the restaurant's imaginative mix of casual elegance, exciting tastes, and a subtle message of health and harmony, a distinctive cuisine was born that has continued to bring joy to many thousands of diners every year as well as to the hundreds of thousands of readers who delight in The Greens Cookbook. In its latest incarnation, the restaurant has evolved toward a lighter, leaner, simpler cuisine, one that keeps all the spirit and refinement of the original menu but depends more on the excitement of sparkling fresh produce and its integral relationship to the dishes it inspires. In close to 300 original recipes, the new Greens style includes exuberant salads, soups, the legendary crusty Greens pizzas, curries and hearty stews, grilled vegetables, and intriguing turnovers made with filo pastry, tortillas, and savory doughs. And of course there are heavenly breads and the famous desserts, like ginger pound cake with poached apricots and cherries. This cornucopia of brilliant dishes focuses on tantalizing tastes, with a new simplicity, clarity, and liveliness as its hallmark. Annie Somerville, the executive chef at Greens, goes right to the heart of the matter: extraordinary produce that's bursting with flavor, color, and texture. Some of her favorites - like crinkly Bloomsdale spinach, candy-striped Chioggia beets, succulent Rosefir potatoes - are highlighted in the text for gardeners and farmers' market aficionados. But the Greens style is above all accessible; ordinary red beets will be just fine if more exotic varieties are unavailable. To help withavailability, there's information on locating farmers' markets throughout the country as well as sources for plants, seeds, and local resources. Because the garden is at the center of this book, readers are encouraged to try their hand, in tiny backyards and windowsill boxes if necessary. Invaluable growing tips are offered from Green Gulch Farm, the source of much of the stunning produce served at the restaurant. Other special features include a section on low-fat cooking and another on pairing wine with vegetarian food. All of the abundance and exuberance that the title Fields of Greens implies is here, for the novice as well as the expert, for simple last-minute meals as well as extravagant occasions. For truly inspired contemporary vegetarian cooking, Fields of Greens is the essential sourcebook.
Editors Note 2 A follow-up to the best-selling The Greens Cookbook features three hundred recipes with a strong emphasis on garden fresh produce, cooking tips and secrets, and a special section on low-fat cooking. 50,000 first printing.
Product Attributes
Book Format Hardcover
Number of Pages 0464
Publisher Bantam

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