{"product_id":"fields-greens-cookbook","title":"Fields of Greens: New Vegetarian Recipes Greens Restaurant","description":"\u003cp\u003eFields of Greens vegetarian restaurant cookbook share vegetarian recipes from the executive chef of the famous Greens Restaurant in San Francisco Bay. Everything from soup to dessert recipes are covered inside this inspirational cooking resource. \u003c\/p\u003e\u003cp\u003e---- \u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFormat: \u003c\/strong\u003eHardcover and dust jacket, 437 pages \u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCopyright: \u003c\/strong\u003e1993 \u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePublisher: \u003c\/strong\u003eBantam Books \u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eAuthor: \u003c\/strong\u003eAnnie Somerville  \u003c\/p\u003e\u003c!-- split --\u003e\u003cp\u003e\u003cstrong\u003eDescription: \u003c\/strong\u003eThe opening of Greens Restaurant on San Francisco Bay in 1979 changed forever the image of vegetarian cooking in America. From the restaurant's imaginative mix of casual elegance, exciting tastes, and a subtle message of health and harmony, a distinctive cuisine was born that has continued to bring joy to many thousands of diners every year as well as to the hundreds of thousands of readers who delight in The Greens Cookbook. \u003c\/p\u003e\u003cp\u003eIn its latest incarnation, the restaurant has evolved toward a lighter, leaner, simpler cuisine, one that keeps all the spirit and refinement of the original menu but depends more on the excitement of sparkling fresh produce and its integral relationship to the dishes it inspires. \u003c\/p\u003e\u003cp\u003eIn close to 300 original recipes, the new Greens style includes exuberant salads, soups, the legendary crusty Greens pizzas, curries and hearty stews, grilled vegetables, and intriguing turnovers made with filo pastry, tortillas, and savory doughs. And of course there are heavenly breads and the famous desserts, like ginger pound cake with poached apricots and cherries. This cornucopia of brilliant dishes focuses on tantalizing tastes, with a new simplicity, clarity, and liveliness as its hallmark. \u003c\/p\u003e\u003cp\u003eAnnie Somerville, the executive chef at Greens, goes right to the heart of the matter: extraordinary produce that's bursting with flavor, color, and texture. Some of her favorites -- like crinkly Bloomsdale spinach, candy- striped Chioggia beets, succulent Rosefir potatoes -- are highlighted in the text for gardeners and farmers' market aficionados. But the Greens style is above all accessible; ordinary red beets will be just fine if more exotic varieties are unavailable. To help with availability, there's information on locating farmers' markets throughout the country as well as sources for plants, seeds, and local resources. \u003c\/p\u003e\u003cp\u003e---- \u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCondition: \u003c\/strong\u003eBack dust jacket bottom edge has tears. Further good condition. \u003c\/p\u003e","brand":"Sold Out Cookbooks","offers":[{"title":"HC \/ 9780553091397","offer_id":35552734970008,"sku":"","price":9.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0450\/4374\/4920\/products\/FieldsOfGreen_8d736970-8a44-4ed9-9c42-374314ab4a8f.jpg?v=1596188725","url":"https:\/\/cookbookvillage93939-com.myshopify.com\/products\/fields-greens-cookbook","provider":"cookbookvillage93939.com","version":"1.0","type":"link"}