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Fields of Greens

  • Livre Relié
  • 464 Nombre de pages
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Features three hundred recipes with a strong emphasis on garden fresh produce, cooking tips and secrets, and a special section on ... Lire la suite
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Description

Features three hundred recipes with a strong emphasis on garden fresh produce, cooking tips and secrets, and a special section on low-fat cooking

Auteur
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.

Texte du rabat

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 withavailability, 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 necessa

Informations sur le produit

Titre: Fields of Greens
Sous-titre: New Vegetarian Recipes From The Celebrated Greens Restaurant: A Cookbook
Auteur:
Code EAN: 9780553091397
ISBN: 978-0-553-09139-7
Format: Livre Relié
Editeur: Random House N.Y.
Genre: Cuisine et boissons
nombre de pages: 464
Poids: 1012g
Taille: H260mm x B187mm x T36mm
Année: 1993

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