Author(s): Deborah Madison
"The Greens Cookbook" is a rarity; it is a book that created a revolution in cooking when it first appeared in 1987. It has now become a classic. Here are the recipes that helped to create the boldly original and highly successful Greens Restaurant on San Francisco Bay. Not only for vegetarians; it caters to everyone who seeks delight in cooking and eating. Using an extraordinary range of fresh ingredients in imaginative and delicious ways, "The Greens Cookbook" contains more than 260 recipes for all seasons, all occasions, and all tastes. From bright, simple salads to deliciously succulent frittatas, here is a provocative, sophisticated and varied fare, dedicated to elegance and balance, taste and texture, color and freshness with recipes such as Mexican Vegetable Soup with Lime and Avocado, Artichoke and Fennel Stew, Wild Mushroom Ragout, Charcoal-Grilled Leeks, Red and Yellow Pepper Tart, Goat-Cheese Pizza with Red Onions and Green Olives, Blueberry Cream-Cheese Tart and Brazilian Chocolate Cake.
'Reading through these delicious recipes, I'm impressed by a certain refined taste and style and consistently critical and good palate that comes through. The book is especially important because it's vegetarian, and the excellence of ingredients makes the dishes irresistible.' Alice Waters, Chez Panisse
Deborah Madison developed the style and repertoire of Greens and was the restaurant's founding chef. She has worked with Alice Waters of Chez Panisse, at the American Academy in Rome, and is a contributor to the Time-Life Cookbook Series.