Imagen del editor

Fields of Greens: New Vegetarian Recipes From The Celebrated Greens Restaurant

Somerville, Annie

91 valoraciones por Goodreads
ISBN 10: 0553091395 / ISBN 13: 9780553091397
Editorial: Bantam, New York, 1993
Condición: Fine Encuadernación de tapa dura
Comprar usado
Precio: EUR 26,22 Convertir moneda
Gastos de envío: EUR 0,00 A Estados Unidos de America Destinos, gastos y plazos de envío
Añadir al carrito

Ofrecido por

cookbookjj
Pasadena, CA, Estados Unidos de America

Valoración 4 estrellas

Librería en AbeBooks desde: 22 de febrero de 2005

Descripción

0553091395 AS NEW signed by author/ as new dj. N° de ref. de la librería MAIN014158I

Cantidad: 1

Hacer una pregunta a la librería

Detalles bibliográficos

Título: Fields of Greens: New Vegetarian Recipes ...

Editorial: Bantam, New York

Año de publicación: 1993

Encuadernación: Hardcover

Condición del libro: Fine

Condición de la sobrecubierta: as new

Ejemplar firmado: Signed by Author(s)

Edición: Hardback

Acerca de

Sinopsis:

The 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. In 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.

In 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.

Annie 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.

Because the garden is at the center of this book, readers are encouraged to try their hand, in tiny backyards and windowsill boxes if necessary.  Invaluable growing tips are offered from Green Gulch Farm, the source of much of the stunning produce served at the restaurant.  Other special features include a section on low-fat cooking and another on pairing wine with vegetarian food.

All of the abundance and exuberance that the title Fields of Greens implies is here, for the novice as well as the expert, for simple last-minute meals as well as extravagant occasions.  For truly inspired contemporary vegetarian cooking, Fields of Greens is the essential sourcebook.
Annie Somerville trained under Deborah Madison, the founding chef at Greens Restaurant.  Under Somerville's guidance as executive chef, Greens has become a culinary landmark.  Her work has been featured in Gourmet, Food & Wine, Ladies' Home Journal, SF, and California magazine.  She also contributed to The Open Hand Cookbook and Women Chefs cookbook.

About the Author:

Annie Somerville is the executive chef of Greens Restaurant and the author of the award-winning cookbooks Fields of Greens and Everyday Greens. She came to Greens in 1981, trained under Greens original chef Deborah Madison, and has been the executive chef since 1985. She works closely with the organic gardeners at Green Gulch Farm, along with local growers and farmers, cheese makers, and other purveyors. She also collaborates with Greens’ chefs to plan menus and oversees a talented kitchen staff.

"Sobre este título" puede pertenecer a otra edición de este libro.

Descripción de la librería

Thousands of cook books in excellent condition. Virtual and Pasadena, Calif. electronic bookstore devoted to food & drink. In-depth knowledge of used, rare and out-of-print cookbooks. Please e-mail (cookbookjj@gmail.com) if you have a question please put "abe question" as the subject line. Book id number(s) and order/purchase order id help me answer your question quickly and accurately.

Ver la página web de la librería

Condiciones de venta:

Books not as described may be returned. I absolutely require that you contact me for instructions before mailing the return. International orders must be paid via PayPal to facilitate quick shipment.

Condiciones de envío:

Books are protectively wrapped and placed in a damage resistent container for their journey via the United States Postal Service. Shipping costs are based on books weighing 2.2 LB, or 1 KG. If your book weighs more, I may contact you to let you know an extra shipping charge is required. PayPal orders receive complimentary electronic tracking.

Todos los libros de esta librería

Métodos de pago
aceptados por la librería

Visa Mastercard American Express Carte Bleue

Cheque Giro Postal PayPal