The Greens Cookbook: Extraordinary Vegetarian Cuisine from the Celebrated Restaurant

Deborah Madison, Author, Edward E. Brown, Author Bantam Books $29.95 (416p) ISBN 978-0-553-05195-7
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. (May 1)
Reviewed on: 03/31/1987
Release date: 04/01/1987
Genre: Nonfiction
Hardcover - 416 pages - 978-0-7679-0823-8
Paperback - 343 pages - 978-1-906502-58-4
Hardcover - 343 pages - 978-1-904943-64-8
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