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Product Description
From Publishers Weekly
Somerville, executive chef at San Francisco's famed vegetarian restaurant, here compiles a useful, if unexceptional, array of meat- and fish-free recipes based mainly on fresh and varied produce, and following in the footsteps of the bestselling Greens Cookbook by Deborah Madison. Notable is the chapter on salads, where each combination of greens, vegetables, grains or beans ("corn and bulgur salad with cilantro and lime" and "winter greens with pears, walnuts and warm Roquefort croutons") is conveniently accompanied by its own dressing recipe. Vegetable stews and curries are enlivened with chilies, citrus and fresh ginger, while most pizzas, like that with artichokes, red onions and thyme, are devoid of tomato sauce. Tarts, savory pancakes, including "spinach cakes with shiitake mushrooms and goat cheese," companion dishes and frittatas and omelettes are prepared with a fairly light-handed apportioning of calorie-laden cheese and heavy cream. Three basic stocks (vegetable, mushroom and corn) offer flavorful starts for soups. Framed with an introduction about organic gardening at nearby Green Gulch farm and a glossary on produce, the recipes emphasize simplicity of preparation and clarity of taste. Nutritional analyses are not provided.
Copyright 1993 Reed Business Information, Inc.
Copyright 1993 Reed Business Information, Inc.
From Library Journal
Fields of Greens , the successor to Deborah Madison's enormously popular The Greens Cookbook ( LJ 5/15/87), is just as impressive as the first book. The restaurant Greens is known for its unique and sophisticated vegetarian fare, with an emphasis on fresh ingredients and flavor. Somerville, the executive chef, presents more than 300 inventive recipes, including appetizing creations like Grilled New Potato Salad, Mushroom Risotto with Leeks and Fennel, and Lemon Pots de Creme, along with lots of beautiful soups, pastas and pizzas, delicious sandwiches, and a variety of sauces and condiments. This book's appeal will not be limited to vegetarians, and the current rage for "healthy eating" guarantees an even broader audience. Highly recommended.
Copyright 1993 Reed Business Information, Inc.
Copyright 1993 Reed Business Information, Inc.
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Most helpful customer reviews
5.0 out of 5 stars
Delicious recipes!,
By
This review is from: Fields of Greens: New Vegetarian Recipes From The Celebrated Greens Restaurant (Hardcover)
Great recipes in thi s book - I made the potato, leek and fennel gratin last night and was compelled to write a review today. The recipes are interesting, new combinations that I wouldn't have thought of (for example the ptotaos and fennel from last night's dinner). And oh so tasty. I highly recommend this book
5.0 out of 5 stars
Party pleasers,
By A Customer
This review is from: Fields of Greens: New Vegetarian Recipes From The Celebrated Greens Restaurant (Hardcover)
Whenever I serve a dish prepared from a recipe in this book I get RAVE reviews. Though the recipes can be time consuming and require unusual ingredients the results are well worth the effort. My all time favorite is the avocado/mango salad in citrus vinaigrette. Great during the hot southwestern summers.
5.0 out of 5 stars
This is the best cookbook I own!,
By A Customer
This review is from: Fields of Greens: New Vegetarian Recipes From The Celebrated Greens Restaurant (Hardcover)
I started ernestly cooking vegetarian food a couple of years ago. I have amassed a large resource of vegetarian cookbooks and recipes. The cookbook I return to often, especially when I want to make something I can depend upon, is Annie Somerville's book. Her recipes are always reliable and use ingredients that I can come by pretty easily (in the Northwest). She has taught me a lot about how to cook with recipe explanations that really tell you what you're doing without making you feel you need a chef's degree in order to pull it off. And often, when I can choose between a couple of resources to make the same thing, Annie's recipe tastes better. I wish she would put another cookbook together. Why let Deborah Madsen have all the fun?
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