The Greens Cook Book (San Francisco) - Extraordinary Vegetarian Cuisine

Madison, D & Brown, E. E.

Reprint hardback, 396 pages, a very good clean copy in a protective jacket. Lower corners of last 2 pages of index are lightly creased, no other marks or damage.

Deborah Madison is the founding chef of Greens, a vegetarian restaurant on San Francisco Bay. The recipes here originated in the restaurant and cater for all occasions and tastes. The food is innovative and inspired. The book is restrained in format and beautifully produced. Ken Hom wrote: "Rarely has a cookbook captured my imagination as Deborah Madison's THE GREENS COOKBOOK. Not only is it full of delicious and creative recipes but it transforms vegetarian cookery with insight and a naturalness that will make this book into a classic. It is without doubt the BEST vegetarian cookery book ever." The book is divided into the following categories: Salads - leaf, noodle, bean, vegetable and rice. Soups and stocks. Sandwiches and Breads. Pizzas. Pastas. Gratins, Stews and Casseroles. Tarts and Timbales. Filo Pastries, Frittatas, Crepes and Roulades. Companion Dishes. Sauces Relishes and Butters. Desserts; An appendix provides suggestions for seasonal recipes, wines to have with vegetarian food, a glossary of ingredients, list of utensils and a bibliography. Deborah Madison worked with Alice Waters at Chez Panisse and Edward Espe Brown learned to cook at the Tassajara Zen Mountain Center.

Our Ref: S5579

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