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Product Details

• Amazon Sales Rank: #228546 in Books
• Published on: 1998-12
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 416 pages

Review
"'Reading through these delicious recipes, I'm impressed by a certain refined taste and style and consistently critical and good palate that comes through. The book is especially important because it's vegetarian, and the excellence of ingredients makes the dishes irresistible.' Alice Waters, Chez Panisse '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!'"

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Customer Reviews

Every recipe sublime. Perfect for foodies, veggie or not.
The Greens Cookbook has, for many years, been my first point of reference when I want to prepare something extraordinary tasting, either just for myself, or for a houseful of guests. In fact, the early edition was one of the few items I brought with me when I moved overseas as a student in 1990.

Yes, some of the recipes are, in the author's words, "a labor of love" to prepare, but there also plenty of simple and practical instructions, ranging from a failsafe way to boil eggs to grilling peppers and making salad dressings.

I have happily worked my way through the cookbook - and through its companion, "Fields of Greens" - and all of the dishes I have made, without exception, are sensational. Guidelines in the book are clear, and, in my view, easy enough for beginners to follow.

It would be difficult to say what my favourite recipe is, but the book is worth buying for these five:

• Chinese Noodle Salad with Roasted Eggplant (the dish I always take to parties)


• Cheese and Nut Loaf (a special treat that makes great sandwiches)


• Pizza Dough and garlic oil (I make these often, and my friends say it's the best pizza they have ever tasted)
  
• Baked Polenta Layered with Tomato, Fontina, and Gorgonzola (tastes as good as it sounds)


• Cherry and Apricot Crumble (augments the humble crumble into something sublime.)

This book is for people who love good food and love to cook. And I'm not even a vegetarian!

lucky vegetarians!
The Greens Cookbook contains some of the very best vegetarian receipes you can find. This is gourmet stuff, fit for the ritziest of parties but still plenty of choice for everyday.

Some of the terminology can be tricky, since American vegetables can be called something quite different - many are in common usage here but some of the herbs need a dictionery to translate

Beautiful flavours
Until I met my wife, I was not really into vegetarian food, and was basically carnivorous. Over the years, I have learned both to cook and to enjoy a lot more vegetarian food, which in any case seems to have improved immeasurably in Britain over the past ten years or so.
This book is superb. Despite some reviews in the US saying that the recipes were too complicated or time-consuming, I really don't think they are (it only takes a few minutes to grind some spices; is that really so hard?); besides, I like to spend a bit of time in the kitchen if I'm making something special.
They use ingredients which are now widely available in larger cities, with a Mexican twist in a lot of cases; the black bean recipes thrilled my wife (who, Miami-bred, has rarely found "proper" black bean dishes over here, and has high standards): black bean chilli, black bean soup, black bean chilaquiles - the last is layers of tortilla with a red, roasted-garlic sauce, black bean chill, sour cream, mozarella and cheddar, cooked in the oven - I was amazed how well it all came together.
The winter vegetable stew, with cumin, chilli, cardomom and coconut milk, turned out to be breathtaking; lovely flavours, just the right afterglow of heat from each mouthful. Following these recipes really does lead to perfect flavouring. This has rapidly become a favourite cook book.