Cooking Books -> Vegetarian
Everyday Greens: Home Cooking from Greens, the Celebrated Vegetarian Restaurant
Published: May 2003
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From Publishers Weekly
San Francisco Bay restaurant Greens has always had a reputation for innovative vegetarian cooking, and once more Somerville (Field of Greens) brings together more of her distinctive style in this latest volume. While the Everyday
Greens of the title refers to the Zen concept of everyday mindfulness, the Buddhist teaching of bringing awareness and acceptance to every moment of everyday life, most of the recipes could be competently produced at home. Ranging in skill levels, the
recipes vary in complexity but are full of flavor. Whether it's the ingredient-intensive but simple to cook Spring Stir-Fry with Peanut Sauce and Thai Basil, dense Debbie's Pecan Brownies or the composite Baguette with Tapenade, Grilled Peppers, and
Fontina, all the recipes are bursting with texture and taste. Mixing the influences of world cuisine whether from the Far East, Middle East or South American, Somerville blends and melds cuisine styles with ease, drawing her inspiration from the fresh
and unusual ingredients that have now become readily available. In Somerville's hands, tofu becomes another ingredient rather than a substitute. Unusually the chapter on ingredients and tools, The Kitchen Cupboard, is located at the end of the book;
coupled with explanatory panels throughout the book, this section helps the home cook select items available in most markets, allowing anyone to experiment with vegetarian recipe options and lifestyle.
Copyright 2003 Reed Business Information, Inc.
Adding another cookbook to the series originating from San Francisco's famous vegetarian restaurant, Greens, Annie Somerville addresses the wide world of vegetable cookery with Everyday Greens. Somerville continues the
high-quality tradition of those earlier works, updating both techniques and ingredients as appropriate. Avocado and Tomato Sandwich with Chipotle Aioli makes a perfect lunch, and Penne with Roasted Butternut Squash, Brown Butter, and Sage reinterprets a
classic Italian ravioli... read more
Home Cooking from Greens, the Celebrated Vegetarian Restaurant
For more than twenty years, San Francisco's beloved Greens Restaurant has been in the
avant garde of the cooking revolution in America. Through its endlessly inventive, ever-changing menus and bestselling cookbooks, Greens has introduced millions of delighted fans to a sophisticated, meatless cuisine packed with transcendent, satisfying
The innovation continues. Everyday Greens is the first Greens book in a decade, and author Annie Somerville, executive chef since 1985, has written the most accessible cookbook yet. Greens's high level of flavor and creativity is
everywhere, but the cooking is simpler, more relaxed. Here are more than 250 of the restaurant's most popular dishes fine-tuned for the home cook in straightforward recipes for the way we live today.
This is spirited cooking for every day -- from
casual lunches and quick weeknight meals to family feasts and elegant entertaining. There are main-dish salads; soups that make a meal; rustic ragoûts; satisfying stews; vegetables on the grill; quick stir-fries; casseroles layered with flavor;
innovative side dishes; pizzas, tortilla dishes, and savory tarts; pastas and risottos; warm beans and grains; sandwiches; salsas; pickles; and the famous Greens desserts.
The heart of Greens cooking is to use the best, freshest ingredients --
whether from the grocery store or your local farmers' market. Advice on finding and preparing these ingredients is combined with restaurant tips that simplify work in the kitchen. Through clever use of the freezer and pantry, Somerville shows how to
minimize prep time with make-ahead dishes and born-again leftovers. Special features include pairing wine with Greens's food; advice on stocking the pantry with Asian ingredients, cooking oils, and dessert-making essentials; a resource guide for locally
made cheeses; and the Kitchen Tool Box, a decidedly low-tech list of invaluable equipment. A final section on worm composting bring
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