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The Greens Cookbook [Hardcover]

Deborah Madison , Edward Espe Brown
4.0 out of 5 stars  See all reviews (23 customer reviews)

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Book Description

April 17 2001
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 and delicious ways, it shows how to present a feast for the eyes as well as for the palate.
The Greens Cookbook contains more than 260 recipes for all seasons, all occasions, all tastes. From bright, simple salads to beautifully spiralled roulades, here is a provocative, sophisticated and varied fare, dedicated to elegance and balance, taste and texture, color and freshness.
The Greens Cookbook presents everything you need to know to create and enjoy at home meals that draw rave reviews in the restaurant. Inside you will find: Inspiring menus for spring, summer, winter, fall. Everything from easy-to-prepare dishes for two to meals for a gala feast. The first guide to selecting wines with vegetable dishes. Glossaries of unfamiliar ingredients and useful kitchen equipment. A generous and encouraging text that helps develop your skill and self-expression as a cook. Insightful professional tips heading each recipe, and much more.

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From Amazon

Packed with recipes from the boldly original and highly successful Greens Restaurant in San Francisco that regularly please vegetarians and non-vegetarians alike, Greens is this cook's personal favorite cookbook. From New Potato and Grilled Pepper Pizza to Zuni Stew, these recipes are consistently innovative and delicious. --MTB

"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!" --Mollie Katzen, Moosewood Cookbook --This text refers to an out of print or unavailable edition of this title.

From Publishers Weekly

The founding chef of the Zen Center of San Francisco's Greens Restaurant tantalizes readers with more than 275 stellar vegetarian recipes. Drawing upon a variety of traditionsSouthern France and Italy, Asia, Mexico and the American SouthwestMadison encourages the use of fresh vegetables, herbs and spices, quality oils and other staples, the building of flavors with stocks and the harmonizing of tastes, textures and colors. Mealtimes will be vibrant, sensory celebrations when readers serve up Mexican vegetable soup with lime and avocado, red and yellow pepper tart, goat-cheese pizza with red onions and green olives, zucchini-and-basil filo with pine nuts, blueberry cream-cheese tart and Brazilian chocolate cake. A cornucopia of seasonal menus, extensive directions, wine suggestions, and glossaries of kitchen equipment and ingredients enhance this superior collection. Brown wrote The Tassajara Bread Book, etc. Illustrations not seen by PW.
Copyright 1987 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

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Customer Reviews

Most helpful customer reviews
4 of 4 people found the following review helpful
2.0 out of 5 stars Not the right cookbook for me March 4 2003
By A Customer
I'm sure every recipe in this cookbook is delicious, but I seldom use it and regret buying it. This would be a good book for people who see cooking as a hobby: something they do occasionally, for fun, without worrying about time, convenience, health or expense. For everyday cooking, it's pretty much useless. The recipes are all quite time-consuming and complicated, requiring, for instance, special stock which must be homemade and for which store-bought substitutes would be unacceptable. Lots of the recipes are heavy on the butter and cream, which is fine for special occasions but not the way I want to cook on a regular basis.
I would recommend this book to anyone looking for special-occasion recipes. Everything I've cooked out of it has turned out great, and I would definately consult it for dinner parties or similar occasions. But I don't think it will be a particularly useful cookbook for busy people trying to eat in a reasonably healthy manner.
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2 of 2 people found the following review helpful
4.0 out of 5 stars Worth it just for the guacamole... May 7 2004
When I made a handful of recipes from Deborah Madison's cookbook, "Vegetarian Cooking for Everyone," I wasn't incredibly impressed with the flavors. Well, everything that her other cookbook isn't, this one is. "The Greens Cookbook," based on the cooking of the Greens Restaurant in San Francisco, delivers enough fantastic flavors for any two cookbooks.
Recipes are laid out very well. This cookbook covers the basics right down to brown rice and egg pasta; it never leaves you stranded wondering if you have a recipe for such-and-such. Also included are seasonal menus, wine pairings with vegetarian food, a glossary of ingredients, and a list of useful kitchen tools.

But this cookbook doesn't stop there. There's a Wild Rice and Hazelnut Salad that includes currants and orange juice. There's an Asparagus Soup that's quite good. The Mexican Vegetable Soup with Lime and Avocado is fantastic! There's a Basque Pumpkin and White Bean Soup, a Pumpkin Soup with Gruyere Cheese, a Grilled Tofu Sandwich, Creole Egg Salad Sandwich, Basil Fettucine with Green Beans Walnuts and Creme Fraiche, Spinach Noodle Pudding, Potatoes and Chanterelles Baked in Cream, Squash Stew with Chilies Spices and Ground Nuts, and an absolutely fantastic Cheese and Nut Loaf... among many other fantastic recipes.
This cookbook does occasionally call for the odd hard-to-find ingredient like hazelnut oil, but it doesn't get out of hand, and I think it's quite worth it. Ms. Madison takes her inspiration from all sorts of cuisines to wonderful effect. All in all this is a fantastic cookbook, whether or not you're a vegetarian!
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2 of 2 people found the following review helpful
5.0 out of 5 stars what food should taste like Jan. 1 2003
We are fortunate to live close to San Francisco and have been to Greens several times, so when I saw the cookbook, I had to have it. I have used and enjoyed it since 1987. Everything I have ever cooked from it is fabulous. A special favorite is the leek and mustard tart. I'm on Amazon.com today because I served the tart to my sister-in-law and niece last month and they asked me to send them not just the recipe but the cookbook.
The recipes are complex and have a lot of ingredients, but that is what makes them taste so wonderful.. Don't leave anything out! Fortunately here in California the ingredients are all available at our neighborhood grocery. My husband jokes that even the most simple recipe in the book takes at least an hour to prepare, and it's true. You think, "This looks simple; it can't take very long," then it does take very long. But it's worth it. By the way, my husband is able to use the book just fine, and he is definitely a novice cook.
Believe it or not, my husband and I have been to France and Italy, and nothing we ate there was as good as the recipes in this book. We also enjoy the cookbook Fields of Green by Anne Sommerville, (who took over Greens aftrer Deborah Madison left, I think), but this is our favorite of the two. Happy cooking! Happy eating!
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5.0 out of 5 stars One of my favorite cookbooks! Oct. 21 2002
This is a really wonderful cookbook. It is vegetarian, but even the entrees are so good that people don't miss the presence of meat. I've never made anything from this book that I (and whoever else I was eating with) didn't *really* enjoy.
The recipes as written are pretty much from scratch, and often call for slightly exotic cultivars of vegetables and so forth. I used to live in Pennsylvania, with a pretty decent garden and farmers' markets galore, and with those resources available, I could pretty much just follow the recipes, and the food was truly wonderful. Since I moved to Barrow, many things either can't be obtained, or the price to FedEx them here is ridiculous. So I make substituions with what is available in any grocery store, and the results still taste excellent. There are even some savings in prep time. So, if you don't have lots of time to cook or are worried about exotic ingedients, don't be! This book will work just fine for you too.
Favorite recipes: winter squash gratin, white winter vegetable casserole (bet you didn't know parsnips could be really good!), cheese sandwich with smoked chilies & cilantro.
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5.0 out of 5 stars The Green Way Nov. 28 2001
This book is from the ether. Really great cookbooks draw you into a world that you had not understood before. Many people who love the Marcella Hazan book love it because it includes the comfort foods of Italy they are familiar with, but also has tons of wonderful, varied surprises. This book is kind of similar. There are recipes that you will realize are the province of the vegetarian and are very appealing, and then there are new things to be discovered that will make you feel, upon their discovery, almost ashamed. The first recipe I prepared was for the White Bean and Tomato Soup with Parsley Sauce. I just about lost my mind. I had only recently started using the mortar and pestle for prepping garlic and this recipe made use of that technique to stunning effect. With a piece of crusty bread, it is as fulfilling as anything you are going to find to eat with animal parts in it.
I also like DM's 1400 recipe book but this one is more exciting as a cookbook, the other more encyclopedic. The soups section is especially amazing. I've made almost all of them now. Also, as some people may know, many cookbooks have blunt wrong recipes. I haven't had any recipes miss yet from this book.
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Most recent customer reviews
2.0 out of 5 stars Don't try this at home!
The Greens restaurant in San Francisco was one of the greatest things ever to come along for vegetarians. Read more
Published on Feb. 13 2003 by J. Fuchs
4.0 out of 5 stars Worth the time and effort to prepare
Here are 275 vegetarian recipes from San Francisco's Greens Restaurant. These are recipes that draw on a number of cuisines like Southern France, Italy, Mexico and the American... Read more
Published on July 6 2002 by R. Tiedemann
4.0 out of 5 stars A really good cookbook investment
I bought this book a year or so ago and have made most of the recipes in the book with my boyfriend. Read more
Published on June 28 2002 by Dcn
5.0 out of 5 stars Superb and delicious food
I just got this book a week ago, and made my first dinner with it last night. I made the Mushroom Lasagne, and the Peach and Blueberry Cobbler with Vanilla Ice Cream. Read more
Published on July 16 2001 by J. Livingston
5.0 out of 5 stars Wonderful Food
I purchased this years ago and still use it, especially for its basic fresh pasta recipes. Deborah Madison is one of my all-time favorite food writers and it is interesting to see... Read more
Published on Feb. 15 2001 by C. Ebeling
5.0 out of 5 stars Eat this book
I met Deborah Madison as a co-participant at a gourmet festival in Angel Fire, New Mexico. I assumed she was going to be some dessicated, vaguely paranoid and insufficiently washed... Read more
Published on Oct. 21 2000 by R. Grundstein
5.0 out of 5 stars Eat this book
I met Deborah Madison as a co-participant at a gourmet festival in Angel Fire, New Mexico. I assumed she was going to be some dessicated, vaguely paranoid and insufficiently washed... Read more
Published on Oct. 21 2000 by R. Grundstein
5.0 out of 5 stars Greens Cook Book is Top-Notch
I have been to The Greens Restaurant in San Francisco a number of times since 1991, including one special occasion: my best friend's wedding reception in 1996. Read more
Published on Oct. 19 2000 by Elle Ziti
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