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The Greens Cookbook: Extraordinary Vegetarian Cuisine From The Celebrated Restaurant Hardcover – Apr 1 1987


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Hardcover, Apr 1 1987
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Product Details

  • Hardcover: 416 pages
  • Publisher: Bantam; Reissue edition (April 1 1987)
  • Language: English
  • ISBN-10: 0553051954
  • ISBN-13: 978-0553051957
  • Product Dimensions: 24.6 x 17.8 x 3.6 cm
  • Shipping Weight: 907 g
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (23 customer reviews)
  • Amazon Bestsellers Rank: #171,566 in Books (See Top 100 in Books)

Customer Reviews

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4 of 4 people found the following review helpful By A Customer on March 4 2003
Format: Hardcover
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 By H. Grove (errantdreams) on May 7 2004
Format: Hardcover
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 By L. Moore on Jan. 1 2003
Format: Hardcover
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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Format: Hardcover
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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Format: Hardcover
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 Southwest.
All dishes are prepared from scratch so ingredients are fresh and food tastes that way. If you're not sure about vegetarian fare being tasty and filling, these are the recipes to try. You won't be disappointed.
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