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Everyday Greens: Everyday Greens
For more than twenty years, San Francisco's beloved Greens Restaurant has been in the avant garde of the cooking revolution in America. Through its endlessly inventive, ever-changing menus and bestselling cookbooks, Greens has introduced millions of delighted fans to a sophisticated, meatless cuisine packed with transcendent, satisfying flavor.
The innovation continues. Everyday Greens is the first Greens book in a decade, and author Annie Somerville, executive chef since 1985, has written the most accessible cookbook yet. Greens's high level of flavor and creativity is everywhere, but the cooking is simpler, more relaxed. Here are more than 250 of the restaurant's most popular dishes fine-tuned for the home cook in straightforward recipes for the way we live today.
This is spirited cooking for every day—from casual lunches and quick weeknight meals to family feasts and elegant entertaining. There are main-dish salads; soups that make a meal; rustic ragoûts; satisfying stews; vegetables on the grill; quick stir-fries; casseroles layered with flavor; innovative side dishes; pizzas, tortilla dishes, and savory tarts; pastas and risottos; warm beans and grains; sandwiches; salsas; pickles; and the famous Greens desserts.
The heart of Greens cooking is to use the best, freshest ingredients—whether from the grocery store or your local farmers' market. Advice on finding and preparing these ingredients is combined with restaurant tips that simplify work in the kitchen. Through clever use of the freezer and pantry, Somerville shows how to minimize prep time with make-ahead dishes and born-again leftovers. Special features include pairing wine with Greens's food; advice on stocking the pantry with Asian ingredients, cooking oils, and dessert-making essentials; a resource guide for locally made cheeses; and the Kitchen Tool Box, a decidedly low-tech list of invaluable equipment. A final section on worm composting brings everything back to the source—the earth—and is sure to delight the passionate gardener.
Readers of Fields of Greens love Somerville's warm, inspiring, friend-in-the-kitchen style. And Everyday Greens is more personal, so confidence-building that even beginners will want to dash into the kitchen and start cooking.
The innovation continues. Everyday Greens is the first Greens book in a decade, and author Annie Somerville, executive chef since 1985, has written the most accessible cookbook yet. Greens's high level of flavor and creativity is everywhere, but the cooking is simpler, more relaxed. Here are more than 250 of the restaurant's most popular dishes fine-tuned for the home cook in straightforward recipes for the way we live today.
This is spirited cooking for every day—from casual lunches and quick weeknight meals to family feasts and elegant entertaining. There are main-dish salads; soups that make a meal; rustic ragoûts; satisfying stews; vegetables on the grill; quick stir-fries; casseroles layered with flavor; innovative side dishes; pizzas, tortilla dishes, and savory tarts; pastas and risottos; warm beans and grains; sandwiches; salsas; pickles; and the famous Greens desserts.
The heart of Greens cooking is to use the best, freshest ingredients—whether from the grocery store or your local farmers' market. Advice on finding and preparing these ingredients is combined with restaurant tips that simplify work in the kitchen. Through clever use of the freezer and pantry, Somerville shows how to minimize prep time with make-ahead dishes and born-again leftovers. Special features include pairing wine with Greens's food; advice on stocking the pantry with Asian ingredients, cooking oils, and dessert-making essentials; a resource guide for locally made cheeses; and the Kitchen Tool Box, a decidedly low-tech list of invaluable equipment. A final section on worm composting brings everything back to the source—the earth—and is sure to delight the passionate gardener.
Readers of Fields of Greens love Somerville's warm, inspiring, friend-in-the-kitchen style. And Everyday Greens is more personal, so confidence-building that even beginners will want to dash into the kitchen and start cooking.
384 pages, Hardcover
First published April 29, 2003
102 people want to read
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Displaying 1 - 11 of 11 reviews
June 5, 2024
In a way it feels classic or a bit old fashioned, but I'd happily eat this food every day if it magically appeared. Even though I practicality I wouldn't usually want to go to the trouble of sourcing all the veg and following all the steps, nothing is beyond the range of the average home cook. And if you're new to vegetarian cookbooks, this one will give you some ideas to vary and elevate your at-home dining experience. Even when we lived in SF, we couldn't afford to eat at Greens Restaurant beyond the rare special occasion, so it's nice to know I could replicate what they used to serve if I really wanted to (minus the cool location). A generous number of recipes, no filler photos, just breezy watercolors at the bottom of a page if there's room.
May 19, 2018
An excellent vegetarian cookbook by one of the contemporary holistic chefs of our times. It is a beautiful book with wonderful illustrations, in-depth instructions and fantastic recipes that work every time.
July 13, 2023
This is a really beautiful old-school vegetarian cookbook, out of the vegetarian restaurant in SF, The Greens. I've been lucky enough to eat there twice and both times it was a wonderful meal. Many of these recipes are very, very old school but really fantastic recipes.
December 28, 2019
Love the actual restaurant Greens, love the two Greens cookbooks I have from Annie Somerville. Recipes are approachable.
June 18, 2008
Yes, I read cookbooks for fun. This one is an amazing vegetarian cookbook from a famous restaurant in San Francisco called the Greens Restaurant. Supposedly these recipes are simple enough to make at home. Some of the ingredient lists are long, but I love cooking so they don't intimidate me. The best recipe I've tried is the Spring Stir-fry with Peanut Sauce and Thai Basil. We've made this for several people for dinner and they've all loved it! It is incredibly delicious.
February 1, 2012
This has to be my favorite vegetarian cookbook. I only wish I lived in California so I could get some of the ingredients (mainly artichokes and herbs ) fresh, cheaper, and in the stores year round than the ones that make it to the east coast. The recipes are well written east to follow and don't require a major pantry. The recipes are satisfying and hearty enough to satisfy carnivores and vegetarians alike.
February 23, 2009
My favorite cookbook currently - not new but new to me.
Fabulous recipes, even better than Somerville's other cookbook, Fields of Greens, which I have used for years. I am cooking my way through this.
Fabulous recipes, even better than Somerville's other cookbook, Fields of Greens, which I have used for years. I am cooking my way through this.
June 17, 2008
This is a fun cookbook full of great vegetarian recipes.
September 18, 2009
To me Greens is the gold standard. I've tried a few recipes so far and they're delicious (also very rich, and not all vegan. Sorry!) I'm definitely going to get it, and cook more.
December 29, 2009
I WILL be buying this cookbook, yup.
July 29, 2011
Really good new vegetarian cookbook--I need to use it more, because what I have seen has been outstanding
Displaying 1 - 11 of 11 reviews