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Fields of Greens : new vegetarian recipes from the celebrated Greens Restaurant

Author: Annie Somerville
Publisher: New York : Bantam, ©1993.
Edition/Format:   Print book : EnglishView all editions and formats
Database:WorldCat
Summary:
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. In close to 300 original recipes for salads, soups, the legendary crusty Greens pizzas, curries and hearty stews, grilled vegetables, and  Read more...
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Details

Document Type: Book
All Authors / Contributors: Annie Somerville
ISBN: 0553091395 9780553091397
OCLC Number: 27067369
Description: xxiv, 437 pages : color illustrations ; 27 cm
Contents: Salads --
Hot off the grill --
Soups --
Past and risotto --
Pizza --
Curries and stews --
Gratins --
Tarts, fritters and savory cakes --
Turnovers, filo and tortillas --
companion dishes: warm vegetables, beans and grains --
Frittatas, omelets and scrambled eggs --
sandwiches --
Breads --
Sauces --
Morning breads and pancakes --
Desserts --
Chutneys, relishes and condiments --
Appendix.
Responsibility: Annie Somerville.
More information:

Abstract:

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. In close to 300 original recipes for salads, soups, the legendary crusty Greens pizzas, curries and hearty stews, grilled vegetables, and turnovers made with filo pastry, combined with gardening tips and information on availability of special ingredients.

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