Fields of Greens: New Vegetarian Recipes From The Celebrated Greens Restaura...
US $5.17US $5.17
Tue, May 27, 07:20 AMTue, May 27, 07:20 AM
Picture 1 of 1
Gallery
Picture 1 of 1
Have one to sell?
Fields of Greens: New Vegetarian Recipes From The Celebrated Greens Restaura...
US $5.17
ApproximatelyC $7.11
Condition:
Very Good
A book that does not look new and has been read but is in excellent condition. No obvious damage to the cover, with the dust jacket (if applicable) included for hard covers. No missing or damaged pages, no creases or tears, and no underlining/highlighting of text or writing in the margins. May be very minimal identifying marks on the inside cover. Very minimal wear and tear. See the seller’s listing for full details and description of any imperfections.
Oops! Looks like we're having trouble connecting to our server.
Refresh your browser window to try again.
Shipping:
Free USPS Media MailTM.
Located in: Laurel, Maryland, United States
Delivery:
Estimated between Tue, Aug 12 and Mon, Aug 18 to 94104
Returns:
30 days return. Buyer pays for return shipping. If you use an eBay shipping label, it will be deducted from your refund amount.
Payments:
Shop with confidence
Seller assumes all responsibility for this listing.
eBay item number:335974295664
Item specifics
- Condition
- Release Year
- 1993
- ISBN
- 9780553091397
About this product
Product Identifiers
Publisher
Random House Publishing Group
ISBN-10
0553091395
ISBN-13
9780553091397
eBay Product ID (ePID)
886415
Product Key Features
Book Title
Fields of Greens : New Vegetarian Recipes from the Celebrated Greens Restaurant: a Cookbook
Number of Pages
464 Pages
Language
English
Topic
Specific Ingredients / Natural Foods, Vegetarian, Regional & Ethnic / American / California Style
Publication Year
1993
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
1.4 in
Item Weight
36.2 Oz
Item Length
10.2 in
Item Width
7.3 in
Additional Product Features
Intended Audience
Trade
LCCN
92-042931
Dewey Edition
20
Dewey Decimal
641.5636
Synopsis
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., 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 accessib≤ 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.
LC Classification Number
TX837.S683 1993
Item description from the seller
Popular categories from this store
Seller feedback (23,157)
This item (1)
All items (23,157)
- 7***7 (113)- Feedback left by buyer.Past 6 monthsVerified purchaseThis book arrived quickly and packed better than I have seen other used books from other vendors here… So thrilled about that… usually I order a new or VG book and the sloppy packaging ( no or little protection in shipping…and because of that… I receive a banged up….ripped… or dented book… Now this book was described as VG… but I thought it was excellent! Definitely Saving this seller! So very happy with everything!!!
- 4***4 (26)- Feedback left by buyer.Past monthVerified purchaseGreat shipping, arrived very quickly. Upon opening product I was disappointed because the description didn't match the product. I contacted the seller with pictures and within a day they replied and issued a refund. Great customer service!
- k***b (472)- Feedback left by buyer.Past monthVerified purchaseIt shipped quickly (although USPS moved it in error around the system and I did not receive it for 12 days), was well-packaged, and is in great condition. It works perfectly and is new, as described. Great value thank you!
Product ratings and reviews
Most relevant reviews
- Jun 16, 2020
good
Verified purchase: YesCondition: Pre-OwnedSold by: waddlebooks
- Mar 25, 2020
Field of Greens
Verified purchase: YesCondition: Pre-OwnedSold by: betterworldbookswest
- Mar 13, 2018
Good sale
Verified purchase: YesCondition: Pre-OwnedSold by: thrift.books
More to explore:
- Nonfiction Books Fiction & Classic Recipes,
- Cookbooks Nonfiction Books Fiction & Classic Recipes,
- Celebrity Magazines,
- John Green Fiction & Books,
- Adults Fiction Books & Nonfiction Classic Recipes,
- Nonfiction Books Fiction & Vegetarian Cooking,
- Field & Stream Magazines,
- Fiction Signed Fiction & John Green Books,
- Vegetarian Cooking Cookbooks Nonfiction Fiction & Books,
- Fiction Books & Graham Greene Fiction