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

de Annie Somerville

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The opening of Greens Restaurant on San Francisco Bay in 1979 changed forever the image of vegetarian cooking in America.nbsp;nbsp;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.nbsp;nbsp;And of course there are heavenly breads and the famous desserts, like ginger pound cake with poached apricots and cherries.nbsp;nbsp;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.nbsp;nbsp;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.nbsp;nbsp;But the Greens style is above all accessible; ordinary red beets will be just fine if more exotic varieties are unavailable.nbsp;nbsp;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.nbsp;nbsp;Invaluable growing tips are offered from Green Gulch Farm, the source of much of the stunning produce served at the restaurant.nbsp;nbsp;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.nbsp;nbsp;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.nbsp;nbsp;Under Somerville's guidance as executive chef, Greens has become a culinary landmark.nbsp;nbsp;Her work has been featured in Gourmet, Food & Wine, Ladies' Home Journal, SF, and California magazine.nbsp;nbsp;She also contributed to The Open Hand Cookbook and Women Chefs cookbook.… (mais)
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Like the 1st book, "The Greens Cook Book", this is a wonderful book. Different recipes with more of a focus on pizzas ( )
  RuthInman123 | Mar 22, 2024 |
This cookbook has some of the fussiest recipes that I've ever cooked. Two hours is not even close to how long the lasagne that I tried took (excluding baking time).

First I made the mushroom stock (an hour, not including cutting the vegetables and other preparations), then I made the mushroom sauce using the stock, (probably another hour of preparation and cooking time). Next was preparing the mushrooms and leeks (maybe 30 minutes or so), putting together the ricotta mixture and other cheeses (maybe only 15 minutes). And just when I thought I was done, there's the Herb Béchamel (30 minutes or so to scald the milk and make the roux). Now that everything is prepared, put it all together in layers, bake for 20 minutes, add some more cheese and then bake yet another 15 minutes. Then there are all the pans and dishes to clean up....

I've got to say, I never imagined that a single recipe would take so much work (and I'll probably never do this one again), but it was still rewarding in its own way.

Now, not everything in the book is this fussy, but she hasn't left out some of the most ambitious recipes I've ever found. Not surprisingly, Greens, the restaurant where Somerville was the executive chef at the time of writing the book, is a 5 star, mostly vegetarian, restaurant.

I've since eaten at the restaurant in San Francisco and it shows the same attention to detail that the recipes in this book do. I'm not a big wine person, but the restaurant paired each item with a wine and had a very full selection. The book doesn't obsess over wine, but does have a small section in the back discussing how to pair vegetarian dishes with different wines.

Some of the easier, yet equally enjoyable, recipes I've tried in the book include several pizza recipes (odd California style combinations). Also there's great advice on ingredients throughout the book.
  bilbette | Aug 21, 2006 |
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This book is dedicated to Shunryu Suzuki Roshi, who planted a small seed of buddhism in America
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Introduction:  The spirit of the Greens kitchen is found in the bustling activity of open-air markets, in backyard gardens and in the richly laid fields of Green Gulch Farm --wherever fresh vegetables, fruits, and herbs are cultivated or change hands with a lively exchange of words.
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The opening of Greens Restaurant on San Francisco Bay in 1979 changed forever the image of vegetarian cooking in America.nbsp;nbsp;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.nbsp;nbsp;And of course there are heavenly breads and the famous desserts, like ginger pound cake with poached apricots and cherries.nbsp;nbsp;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.nbsp;nbsp;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.nbsp;nbsp;But the Greens style is above all accessible; ordinary red beets will be just fine if more exotic varieties are unavailable.nbsp;nbsp;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.nbsp;nbsp;Invaluable growing tips are offered from Green Gulch Farm, the source of much of the stunning produce served at the restaurant.nbsp;nbsp;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.nbsp;nbsp;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.nbsp;nbsp;Under Somerville's guidance as executive chef, Greens has become a culinary landmark.nbsp;nbsp;Her work has been featured in Gourmet, Food & Wine, Ladies' Home Journal, SF, and California magazine.nbsp;nbsp;She also contributed to The Open Hand Cookbook and Women Chefs cookbook.

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