THE GREENS COOKBOOK
My Description
The Greens Cookbook, my first book, grew out of Greens Restaurant, which began in 1979 and is still going strong today. And restaurant food tends to be more complicated than what you make at home—that's why we go out to eat. We want to eat something we don't know how to cook or don't want to bother with. What was most important to me in writing The Greens Cookbook was that the recipes succeed in capturing the flavors the reader had tasted at the restaurant. This meant that some of the recipes would be necessarily complex, but they really work as seriously delicious and satisfying vegetarian food, particularly the main dishes. These are recipes I turn to when I want to make a very special, impressive vegetarian meal. But at the same time, there are plenty of simple, straightforward recipes in The Greens Cookbook. In fact, students often tell me that Greens is a cookbook they use most of the time, and they bring their tattered, stained and warp copies to prove it! I still find that some of my favorite flavors and dishes come from this book.
The Greens Cookbook received Britain's prestigious Andre Simon Memorial Prize.
What Others Say
"The Greens Cookbook is a treasure-house of dishes which can be made without meat...an invaluable resource for any cook who would like to expand his or her repertoires."
—Marion Cunningham, author of the Fanny Farmers Cookbook
"Reading through these delicious recipes, I'm impressed by a certain refined taste and style and consistently critical and good palate that come through. The book is especially important because its vegetarian, and the excellence of ingredients make the dishes irresistible."
—Alice Waters, chef and owner of Chez Panisse Restaurant
"The Greens Cookbook opened my eyes to a whole world of complex, full-flavored dishes which were not only wonderfully delicious, but in cooking these recipes, I learned so much about food."
—A fan from New York City
