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231st out of 696 books
—
663 voters
The Greens Cookbook
The Greens Cookbook is that rarity, a book that truly represents a revolution in cooking. Here are the recipes that helped to create the boldly original and highly successful Greens Restaurant on San Francisco Bay. Not only for vegetarians, this book caters to everyone who seeks delight in cooking and eating. Using an extraordinary range of fresh ingredients in imaginative...more
Hardcover, 416 pages
Published
April 17th 2001
by Ten Speed Press
(first published 1987)
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one of 3 cookbooks i am always referring to, working from. the others are alice waters' "the art of simple food" and marcella hazan's "the essentials of italian cooking", which is falling apart. "greens" requires the most ingredients, most chopping, most work, but the results are always spot-on and deliriously good.
I love this book! Although it has no photographs, the recipes are wonderful. Some great ideas and fresh takes on veggie meals. Some of the recipes have a lot of ingredients but I think its worth doing by the book!
I've had this since the early nineties and use it a LOT. Although not a vegetarian, I do eat a lot of meatless meals, and whether I follow a recipe religiously or not, she provides a lot of great jumping off points!
I love this Fort Mason restaurant, and this cookbook allows you to make a meal that reproduces the food they serve--the recipes are pretty detailed but they do come out (just take time)
Nov 23, 2009
Kathleen Cooper
rated it
5 of 5 stars
Recommends it for:
anyone who likes to cook
Recommended to Kathleen by:
Margaret Fox
I'm not a vegetarian, but I like to try and cook vegetables in imaginative ways. I've been cooking with this cookbook for over 20 years. It is a standby in my kitchen.
This is the classic cookbook from my favorite vegetarian restaurant of my youth--but it is not simple food to make--deicious, but not simple
It is a treasure house of wonderful recipes!!! A friend gave this book to me over 20 years ago. I have enjoyed the recipes over the years.
Recipes that I like from this book: Pizza with escarole, Fontina and walnuts; spinach noodle pudding; semolina pudding with blood orange syrup.
This taught me how to create depth of flavor for vegetarian cooking and I still have favorites I go to.
Jul 29, 2007
Elizabeth
rated it
3 of 5 stars
Recommends it for:
vegetarians and their friends
Shelves:
cookingandbaking
This was my first vegetarian cookbook, and it served me well. Like many cookbooks, my main problem with it is ingredient fussiness: we can't all find caper berries, try though we might. I first bought this book in England and was using it there while cooking in a dorm on four unreliable electric hobs, and it got me through many dinner parties. For regular meals, though, the recipes need too much planning. That said, many are not very time-intensive at all. Pasta with tomato and tarragon cream wa...more
I wanted to like this cookbook but it is just too far out of my cooking style to be of much use.
Deborah madison--I am a huge fan, going back to the '70's, until now
B Some good interesting recipes; I want to eat here!
I thought this was a cookbook about greens. It's not :)
I agree with Carey's assessment of the limitations of this cookbook, however I do think that it provides some fundamental ideas on how to think outside the "vegetarian" box, aka, putting everything in your refrigerator into a skillet and frying it up. Unfortunately Madison goes the other direction by requiring obscure ingredients such as chervil (isn't parsley good enough?), thereby alienating a would-be receptive audience. Either way the pictures are nice, I do not understand why anyone would e...more
Nov 09, 2009
Trisha Keiman
added it
great vegetarian meals and very creative
Jul 30, 2011
CD
added it
Excellent cookbook for vegetarians.
I've only eaten at the Greens restaurant once. The food was good, but I think because I already had the cookbook, I was expecting more. Not sure why exactly because this is one of those books that, while it's quite good, feels a bit old-fashioned... maybe because of the more traditional French feel. I guess that's why the food wasn't brilliantly memorable.
I do still use the cookbook though. There's a lovely fresh and bright tasting Potato-Sorrel Soup that continues to be one of my favorites.
I do still use the cookbook though. There's a lovely fresh and bright tasting Potato-Sorrel Soup that continues to be one of my favorites.
I should preface this review by stating that my husband and I love the Greens restaurant and go there every time we are in San Francisco.
This is a great cookbook that should be a part of any vegetarian or vegan library. The recipes are generally not fast or easy (some ingredients are difficult to get, depending on where you live) so I wouldn't suggest it for beginning or busy cooks. However, these recipes make the most out of wholesome ingredients and are delightful to serve (and eat!).
This is a great cookbook that should be a part of any vegetarian or vegan library. The recipes are generally not fast or easy (some ingredients are difficult to get, depending on where you live) so I wouldn't suggest it for beginning or busy cooks. However, these recipes make the most out of wholesome ingredients and are delightful to serve (and eat!).
Exceptional flavors and flavor combinations: not watered down for cookbookland. The recipes are a bit complex, but you can substitute a little here and there and still have amazing results.
Red wine and red onion soup is a staple for me. The book opens to it now when I set it down.
Red wine and red onion soup is a staple for me. The book opens to it now when I set it down.
Oct 03, 2008
Jill
rated it
5 of 5 stars
Recommends it for:
anyone
Recommended to Jill by:
Gloria Yoshida
This is my absolute favorite cookbook. The recipes are not too labor intensive, but they are more work than my typical weeknight dinner fare.
I like cooking from this book so much that we eat vegetarian many times a week as a result.
Good stuff.
I like cooking from this book so much that we eat vegetarian many times a week as a result.
Good stuff.
If you have ever eaten at Greens, you know why this is a must-have cookbook. The Greens Cookbook has unbelievably yummy gourmet veggie recipes on every page. We use lots of these recipes for entertaining and special occasions.
I am going to buy a copy of this one; Madison has a lot of recipes for different seasons that could be made over a slow period of time, and her food is always delicious.
Though sometimes fussier than I like to cook, these are all delicious, memorable recipes.
My most used cookbook. I can not live without it. I just add meat if I need!
No pictures and somewhat complicated recipes. Not the greatest to me.
May 01, 2007
Citoyenne
rated it
3 of 5 stars
Recommends it for:
vegetarians, rich folk
Shelves:
cookbooks
Nothing in this book can be made for under $30. Still, yum.
Some amazing pizza recipes in here, believe it or not.
May 19, 2013
Liz
marked it as to-read
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Deborah Madison is an American chef, writer and cooking teacher. She has been called an expert on vegetarian cooking and her gourmet repertoire showcases fresh garden produce. Her work also highlights Slow Food, local foods and farmers' markets.
More about Deborah Madison...
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Nov 29, 2009 06:52pm