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The Greens Cookbook: Extraordinary Vegetarian Cuisine from the Celebrated Restaurant by Deborah Madison and Edward Espe Brown

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Notes about this book

  • Vanessa on May 22, 2011

    I think that often the recipes seem long because of the way they are laid out on the page. I find the typeface particularly kind of difficult to read (I have the dark green edition too) but there are techniques in these instructions that are different and definitely worth it. And when there are extra steps (roasting and grinding your own cumin), it is worth it. Another such technique (actually from Fields of Greens, which suffers from the same typeface and layout problems) was a revelation to me: in the Sweet Pepper and Basil Frittata, the frittata is cooked partly on top of the stove but mostly baked. Most commonly, frittata recipes are done nearly 100% on top of the stove and just given a quick finish under the broiler. I like frittatas, but I absolutely loved the results from this variation in cooking technique. (It was also easier on the cook!)

  • gcottraux on February 01, 2010

    Always a reliable source for good vegetarian food that doesn't rely on cheese/dairy and is colorful and flavorful enough to serve happily to non-vegetarians.

Notes about Recipes in this book

  • Lentil salad with mint, roasted peppers, and feta cheese

    • oddkitchen on January 10, 2013

      Great salad, simple, transportable, lasts several days in the fridge -- it truly is ideal for lunches, potlucks, picnics, etc. The recipe calls for French lentils (lentils de Puy) and feta, though I have made a fine vegan version with marinated tofu in its place.

  • Chinese noodle salad with roasted eggplant

    • WendyKinney on July 11, 2011

      We make few things more than once (lost opportunity to try something new) we make this at least once a year. Beautiful for a party. Easy to multiply recipe by 4.

    • jzanger on December 17, 2010

      One of my favorite noodle recipes. The eggplant dressed with the marinade totally makes the dish.

    • Carecooks on May 12, 2012

      Like the other reviewers, I have made this recipe over and over. It is delicious and perfect for potlucks. It multiplies easily and it holds well at room temperature.

  • Easy onion pickles

    • oddkitchen on January 10, 2013

      A marvelous technique for quick pickled onions! A mandoline comes in handy here.

  • Lentil-spinach soup

    • LauraG on December 13, 2012

      Yes, tasty. A favorite in our house for years now. Once I didn't have red onion and made it with yellow ones--it was much better! Now I always use yellow.

    • coutopv on February 08, 2010

      Really tasty soup. Added a bit of paprika to spike it up

  • Winter squash soup with red chili and mint

    • Sheila S. on December 28, 2011

      This is a wonderfully tasty soup. I love that it captures the squash flavors from the seeds and peel into the stock.

  • Black bean chili

    • oddkitchen on January 10, 2013

      I have made this *many* times, always to much enjoyment. Toasting & grinding your spice mix is key! Having said that -- I've never made my own chili powder as the recipe suggests, and powdered chili powder has always worked fine. This is a vegan recipe and leftovers can even be cooked down to make a tasty dip.

  • Creole egg salad sandwich

    • eve_kloepper on April 07, 2014

      delicious, but too mayonnaisy for my taste. next time instead of 1 c. mayo (for 4 4ggs!) I will use 1/3 c. mayo and 1/3 c. greek yoghurt.

  • Indian vegetable stew with yellow dal

    • radishseed on October 21, 2013

      This is a nice whatchagot curry to use up the leftover bits and bobs in the garden in early fall.

  • Curried vegetable stew

    • JKDLady on December 21, 2012

      Hum. This was a fine recipe. Fun to make as I haven't made ghee or coconut milk before. The result was just okay. Nothing special. Serve over rice.

  • Cheese and nut loaf

    • oddkitchen on January 10, 2013

      OK. This thing is the real deal -- a rich & hearty vegetarian loaf, uses eggs & cheese, accommodating to leftover rice and other pantry odds & ends, tasty on its own with mustard, in a sandwich, cold or hot. Worth the effort. I first read about it here: redfox.typepad.com/hungry/2005/10/cheese-and-nut-loaf.html

  • Artichoke tart

    • oddkitchen on January 10, 2013

      I have made this several times for special occasions and it has never failed to impress. It requires some planning & prep, but the end result is terrific.

  • Sorrel-onion tart

    • Toppermom on May 01, 2012

      I tried this yesterday with sorrel from my garden. It is delicious and unique. I followed the recipe exactly as written. This will be on my list of things to do again. Now I wish I had more sorrel in the garden!

  • Spinach and ricotta roulade

    • hshubin on April 08, 2014

      Used different filling, but a very nice recipe. Be sure to flour the pan (or parchment paper or foil). Used a larger pan and used foil to create a smaller space, matching the specs in the recipe.

  • Peach and blueberry cobbler

    • Cheri on September 04, 2010

      Wow! Really good with a little vanilla ice cream from TJ's. Yummy.

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Reviews about this book

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Reviews about Recipes in this Book

  • ISBN 10 0767908236
  • ISBN 13 9780767908238
  • Linked ISBNs
  • Published Apr 01 2001
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Broadway Books

Publishers Text

The Greens 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: Inspiring menus for spring, summer, winter, fall. Everything from easy-to-prepare dishes for two to meals for a gala feast. The first guide to selecting wines with vegetable dishes. Glossaries of unfamiliar ingredients and useful kitchen equipment. A generous and encouraging text that helps develop your skill and self-expression as a cook. Insightful professional tips heading each recipe, and much more.
260 recipes.



Other cookbooks by this author

The Greens Cookbook: Extraordinary Vegetarian Cuisine from the Celebrated Restaurant

Member Rating

Average rating of 4 by 17 people