Fields of Greens: New Vegetarian Recipes from the Celebrated "Greens" Restaurant
11 Angebote vergleichen

Lieferung aus: Vereinigtes Königreich Großbritannien und Nordirland, Shipping costs to: USA.
Von Händler/Antiquariat, Greener Books Ltd.
Bantam Press, 08/05/1993. Hardcover. Used; Good. **WE SHIP WITHIN 24 HRS FROM LONDON, UK, 98% OF OUR ORDERS ARE RECEIVED WITHIN 7-10 DAYS. We believe you will be completely satisfied with our quick and reliable service. All orders are dispatched as swiftly as possible! Buy with confidence!

Von Händler/Antiquariat, Bahamut Media [56522875], Reading, United Kingdom.
Shipped within 24 hours from our UK warehouse. Clean, undamaged book with no damage to pages and minimal wear to the cover. Spine still tight, in very good condition. Remember if you are not happy, you are covered by our 100% money back guarantee.

Lieferung aus: Vereinigtes Königreich Großbritannien und Nordirland, 3-5 Days.
Following "The Greens Cookbook", with its origins in the vegetarian Greens Restaurant in San Francisco Bay, this book reflects the changed Greens style, which has evolved towards a lighter, leaner, simpler cuisine, which aims to keep its spirit and refinement, but depends more on fresh produce and its integral relationship to the dishes it inspires. The recipes include salads, soups, pizzas, curries, stews, grilled vegetables and turnovers made with filo pastry, tortillas and savoury doughs. There are also breads and desserts, such as ginger pound cake with poached apricots and cherries. Aimed at both the novice cook and the expert, the book contains ideas for last-minute meals and well as extravagant occasions.

Lieferung aus: Vereinigtes Königreich Großbritannien und Nordirland, Shipping costs to: USA.
Von Händler/Antiquariat, Bedlam Books & Music.
Bantam Books, 1993. Hardcover. Very Good/Very Good. Slight rubbing to edges of un-clipped dust-jacket, now protected using removable clear wrap, otherwise in very good condition. Next day dispatch by Royal Mail in sturdy, recyclable packaging. 1000's of satisfied customers! Please contact us with any enquiries. *** EXTRA POSTAGE REQUIRED FOR DELIVERY OUTSIDE THE UK ***.

Lieferung aus: Vereinigte Staaten von Amerika, In Stock, plus shipping.
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 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.

Lieferung aus: Kanada, In Stock, plus shipping.
Annie Somerville, Books, Fields Of Greens: New Vegetarian Recipes From The Celebrated Greens Restaurant, 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.

Von Händler/Antiquariat, WorldofBooks [51947087], Goring-By-Sea, WS, United Kingdom.
The book has been read but remains in clean condition. All pages are intact and the cover is intact. Some minor wear to the spine.

Lieferung aus: Vereinigtes Königreich Großbritannien und Nordirland, plus shipping, Shipping area: EUR.
Von Händler/Antiquariat, Greener Books, London, [RE:5].
**SHIPPED FROM UK** We believe you will be completely satisfied with our quick and reliable service. All orders are dispatched as swiftly as possible! Buy with confidence! Hardcover.

Lieferung aus: Vereinigte Staaten von Amerika, In Stock.
cooking,natural foods,vegetables and vegetarian,holiday cooking, 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 Rosef.

Lieferung aus: Vereinigtes Königreich Großbritannien und Nordirland, Shipping costs to: USA.
Von Händler/Antiquariat, Books of Garten.
Bantam Press. 1993 Bantam Press first edition hardback; Very Good, little-used copy, with Very Good unclipped dj; UK dealer, immediate dispatch . Very Good. Hardback. 1st Edition.. 1993.