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Book by Madison Deborah Brown Edward Espe
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eens Cookbook is that rarity, a book that truly represents a revolution in cooking. Here are the recipes that helped to create the boldly original and highly successful Greens Restaurant on San Francisco Bay. Not only for vegetarians, this book caters to everyone who seeks delight in cooking and eating. Using an extraordinary range of fresh ingredients in imaginative and delicious ways, it shows how to present a feast for the eyes as well as for the palate.
The Greens Cookbook contains more than 260 recipes for all seasons, all occasions, all tastes. From bright, simple salads to beautifully spiralled roulades, here is a provocative, sophisticated and varied fare, dedicated to elegance and balance, taste and texture, color and freshness.
The Greens Cookbook presents everything you need to know to create and enjoy at home meals that draw rave reviews in the restaurant. Inside you will find:
Deborah Madison developed the style and repertoire of Greens and was the restaurant's founding chef. She has worked with Alice Waters of Chez Panisse, at the American Academy in Rome, and is a contributor to the Time-Life Cookbook Series.
Edward Espe Brown, who learned to cook at Tassajara Zen Mountain Center, is the author of the world-renowned Tassajara Bread Book, Tassajara Cooking, and The Tassajara Recipe Book.
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Descripción Bantam Books, 1987. Hardcover. Condición: New. Later printing. Nº de ref. del artículo: DADAX0553051954
Descripción Bantam Books, 1987. Condición: New. book. Nº de ref. del artículo: M0553051954
Descripción Bantam Books, 1987. Hardcover. Condición: New. Never used!. Nº de ref. del artículo: P110553051954