Ebook Free Fields of Greens: New Vegetarian Recipes From The Celebrated Greens Restaurant: A Cookbook, by Annie Somerville
Ebook Free Fields of Greens: New Vegetarian Recipes From The Celebrated Greens Restaurant: A Cookbook, by Annie Somerville
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Fields of Greens: New Vegetarian Recipes From The Celebrated Greens Restaurant: A Cookbook, by Annie Somerville
Ebook Free Fields of Greens: New Vegetarian Recipes From The Celebrated Greens Restaurant: A Cookbook, by Annie Somerville
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From Publishers Weekly
Somerville, executive chef at San Francisco's famed vegetarian restaurant, here compiles a useful, if unexceptional, array of meat- and fish-free recipes based mainly on fresh and varied produce, and following in the footsteps of the bestselling Greens Cookbook by Deborah Madison. Notable is the chapter on salads, where each combination of greens, vegetables, grains or beans ("corn and bulgur salad with cilantro and lime" and "winter greens with pears, walnuts and warm Roquefort croutons") is conveniently accompanied by its own dressing recipe. Vegetable stews and curries are enlivened with chilies, citrus and fresh ginger, while most pizzas, like that with artichokes, red onions and thyme, are devoid of tomato sauce. Tarts, savory pancakes, including "spinach cakes with shiitake mushrooms and goat cheese," companion dishes and frittatas and omelettes are prepared with a fairly light-handed apportioning of calorie-laden cheese and heavy cream. Three basic stocks (vegetable, mushroom and corn) offer flavorful starts for soups. Framed with an introduction about organic gardening at nearby Green Gulch farm and a glossary on produce, the recipes emphasize simplicity of preparation and clarity of taste. Nutritional analyses are not provided. Copyright 1993 Reed Business Information, Inc.
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From Library Journal
Fields of Greens , the successor to Deborah Madison's enormously popular The Greens Cookbook ( LJ 5/15/87), is just as impressive as the first book. The restaurant Greens is known for its unique and sophisticated vegetarian fare, with an emphasis on fresh ingredients and flavor. Somerville, the executive chef, presents more than 300 inventive recipes, including appetizing creations like Grilled New Potato Salad, Mushroom Risotto with Leeks and Fennel, and Lemon Pots de Creme, along with lots of beautiful soups, pastas and pizzas, delicious sandwiches, and a variety of sauces and condiments. This book's appeal will not be limited to vegetarians, and the current rage for "healthy eating" guarantees an even broader audience. Highly recommended.Copyright 1993 Reed Business Information, Inc.
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Product details
Hardcover: 437 pages
Publisher: Bantam (April 1, 1993)
Language: English
ISBN-10: 0553091395
ISBN-13: 978-0553091397
Product Dimensions:
7.3 x 1.4 x 10.2 inches
Shipping Weight: 5.9 pounds (View shipping rates and policies)
Average Customer Review:
4.4 out of 5 stars
39 customer reviews
Amazon Best Sellers Rank:
#327,421 in Books (See Top 100 in Books)
I got this book the year it was published after reading a thumbnail review in one of the food magazines, and about 6 years ago, realized I'd made everything in it at least once. The original book was used so much it fell apart and I have one in Boston and one in NM. They are covered in notes of who was here when it was made, corrections and ingredient swaps. These are not after work on Wednesday night recipes -- they use hard to find or expensive ingredients (e.g., good luck finding sorrel in New England, $18 lb. chanterelles), need lots of shopping, prep and time at the stove but the pay off is WHOA restaurant quality meals, this is food at its best. Your friends will always show up and never want to leave. The best of the best: the corn and mushroom stocks, in the summer, Grilled New Potato Salad with Cherry Tomatoes, Green/Yellow Beans with Pesto, Orange Pecan Scones, Pepper and Corn Soup (get out your food mill). The real show stoppers are the Lasagne with Mushroom Port Sauce (serious special occasion meal, two days of work but out of this world delicious), any of the risotto and cannelloni (pasta making days at my house are over, use large shells, trust me, no one will complain) and the Winter Vegetable Pie (double the tart crust, half of the vegetables is plenty). The deserts are so-so and none are worth the effort (Raspberry Almond Bread - bleh), forget the focaccia and the pizza crust.
Annie Somerville's Field of Green's is easy to follow and a few recipes into it you feel like you're attending cooking school. It takes some time to accumulate the pantry basics she uses but in time you'll be shopping easily for her delicious, classic fresh California cuisine. If you love a good salad you'll be pleasantly surprised by her wonderful dressings. The focaccia recipe is perfect and turns out artisan bakery quality every time. Her enchiladas rojas are to die for. Unbelievably delicious soups. You'll need access to an excellent produce section, farmer's market or garden. I've been using my copy for 20 years now and have never come across anything comparable in explanations, readability etc... I'm a convert!
I'm not vegetarian, though I do have leanings...but I find myself coming back to this book whenever I am stuck for a meal. The recipes are incredibly diverse and delicious -- wonderful salads, soups, curries, stews, pastas, risottos, breakfast goodies, desserts: most of my daughter's favorite meals come straight from Annie Sommerville's well thought out and lucidly written book (it was her favorite birthday present when she turned 21). Along with the recipes are a myriad of helpful tips for various small details encountered in the preparation of these recipes, which are not complicated but are based on the principle of fresh ingredients presented to accentuate that freshness. Nothing canned beyond tomatoes are ever called for; spices are ground and often roasted as part of the prep: the cooking requires only a willingness to submit to the preservation of the ingredients' integrity. The reward is a meal where the love that went into it is as evident as the actual foods used. The follow-up book (Everyday Greens) is also wonderful, though I favor this one slightly. Its predecessor by Deborah Madison (The Greens Cookbook) is also very good but the recipes are heavier -- more butter and cream, for instance. They make a great triumvirate, but I would definitely start with Field of Greens.
Beyond dated recipes. Most recipes are bland, those that are not contain combinations of ingredients that just don't work. This may have been a solid book in the early 90s when it was printed, but our sensibilities about food and our palettes have evolved much since then. Not recommended.
Has some previous recipes, so I took away a star
Great vegetarian cook book. Well-thought out recipes. Very tasty. Ingredient are relatively easy to come by. I cook from this book all the time. I'm not a fan of tofu. This book shows that tofu is not needed. You will get balanced nutrition from the recipes.
This is a good cookbook, with creative recipes. A lot of them call for more complexity than suits me, (like making your own homemade pasta, as step one, for example). I'm not likely to have that kind of time -- but otherwise, I'm enjoying this book.
This was a gift for a family member recently gone vegetarian. The recipe selection is lighter and has more character than traditional publisher's versions of veggie cook books. Wish it had more illustrtions. When trying things out for the first time it helps to have a visual of how the end product should look, especially for novices.
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