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Fields of Greens: New Vegetarian Recipes From The Celebrated Greens Restaurant: A Cookbook
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 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 with availability, 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.
Annie Somerville trained under Deborah Madison, the founding chef at Greens Restaurant. Under Somerville's guidance as executive chef, Greens has become a culinary landmark. Her work has been featured in Gourmet, Food & Wine, Ladies' Home Journal, SF, and California magazine. She also contributed to The Open Hand Cookbook and Women Chefs cookbook.
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 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 with availability, 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.
Annie Somerville trained under Deborah Madison, the founding chef at Greens Restaurant. Under Somerville's guidance as executive chef, Greens has become a culinary landmark. Her work has been featured in Gourmet, Food & Wine, Ladies' Home Journal, SF, and California magazine. She also contributed to The Open Hand Cookbook and Women Chefs cookbook.
437 pages, Hardcover
First published April 1, 1993
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Displaying 1 - 12 of 12 reviews
August 19, 2013
I love this book!
I am not a great cook but I am now learning how to make simple and healthy dishes for vegetarians.
I love Summer Minestrone (p.94).
Raspberries and figs with Honey Mouse (p.369)
Tomato Sauce (p.325). It's so easy to make and good with penne, rice, and even for your favorite sandwich.
You can freeze up to 2-3 weeks.
I have visited the Green Gulch Farm in Marin. It's a beautiful place to hike and spend an afternoon with your family and friends!
I am not a great cook but I am now learning how to make simple and healthy dishes for vegetarians.
I love Summer Minestrone (p.94).
Raspberries and figs with Honey Mouse (p.369)
Tomato Sauce (p.325). It's so easy to make and good with penne, rice, and even for your favorite sandwich.
You can freeze up to 2-3 weeks.
I have visited the Green Gulch Farm in Marin. It's a beautiful place to hike and spend an afternoon with your family and friends!
July 29, 2011
third in a series of outstanding Green's cookbooks--unlike alot of third in a series books this one is as strong as the first twol
July 7, 2008
Lots of recipes and interesting suggestions - but not a single photo of the food. It should be mandatory that ALL cookbooks have photographs of at least some of the food!
October 13, 2010
So many great recipes. I especially love the soups.
December 9, 2021
What an exquisite book. The recipes have the great combination of having been taste tested many times via restaurant, tuned over time, and lovingly curated by someone who loves food. And what a great vegetarian resource. I found lots to love and lots to cook.
August 27, 2022
It's rare that I want to buy a cookbook these days, but the recipes in this book are both simple to follow and look absolutely delicious. Putting it on my to-purchase list immediately.
March 24, 2024
This cookbook is filled with recipes that feature fresh produce, however there isn't one picture in the entire book. I don't understand cookbooks without pictures.
May 2, 2026
Really great tasting recipes
June 17, 2008
This is an essential must have cookbook for vegetarian cooking. Everything I've ever attempted from this book has been rewarding and very satisfying to eat and to share with guests and family.
December 12, 2012
My favorite cookbook! Wonderful recipes and unusual tastes. Its brought my family many hours of pleasure!
May 2, 2007
More Greens - recipes still expensive, still good.
October 17, 2012
Love the recipes in this book!
Displaying 1 - 12 of 12 reviews