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Everyday Greens: Everyday Greens

Description:

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.
Read more

Editorial Reviews

From Booklist

Adding another cookbook to the series originating from San Francisco's famous vegetarian restaurant, Greens, Annie Somerville addresses the wide world of vegetable cookery with Everyday Greens. Somerville continues the high-quality tradition of those earlier works, updating both techniques and ingredients as appropriate. Avocado and Tomato Sandwich with Chipotle Aioli makes a perfect lunch, and Penne with Roasted Butternut Squash, Brown Butter, and Sage reinterprets a classic Italian ravioli presentation. Since full, rich flavor is particularly critical in vegetarian cooking, Somerville pays close attention to making excellent stocks as bases for other dishes. Filo pastry figures strongly here, both as a wrapper for savory fillings and as a crisp base for desserts. Those who relished the earlier Greens cookbooks won't want to miss this newest addition to the series. Mark Knoblauch
Copyright © American Library Association. All rights reserved

About the Author

Annie Somerville is the executive chef of Greens Restaurant and the author of the award-winning cookbook Fields of Greens. She came to Greens in 1981, trained under Deborah Madison, and has been the executive chef since 1985. Under her culinary guidance, Greens has flourished, expanding and adapting to a rapidly changing marketplace while leading the way with innovative vegetarian cuisine. Now in her twenty-second year at Greens, Somerville finds that her commitment to using garden-fresh produce and cooking based on the seasons remains stronger than ever. She works closely with the organic gardeners at Green Gulch Farm, local growers, cheese makers, and other purveyors, as well as with the Greens chefs, planning menus and overseeing a talented kitchen staff.

Reviews:

5.0 out of 5 stars Lots of vegetable recipes, almost no soy. Yummy easy recipes with few ingredients.

S.G.F. · March 22, 2015

I have the Fields of Greens cookbook, which I LOVE. I read this one in the bookstore and borrowed it first from my local library, until my gourmet omnivore teen begged to have her own copy. What is notable about this cookbook, besides veggies a teen wants to eat every day, is that unlike most vegatian cookbooks, soy does not play a starring role. There are only 4 tofu recipes. 2 for spring rolls, 1 for stir fry, 1 Vietnamese sandwich. Instead there are about 12 or 13 recipes for various beans. Chickpeas, borlotti, fava, lentils, rattlesnake, white runner beans, cannellini, etc. Mostly, this cookbook is chock-full of veggie recipes as the name implies.The recipes are pretty simple. Most of the recipes only require a few ingredients.I like the tip on making creme fraiche, which I have made for years, with buttermilk. Chef Annie Somerville recommends leaving the creme fraiche to develop its flavor for an additional 12 hours. Creme Fraiche, which can be used for a variety of purposes and does not separate when heated, is expensive when store bought, but effortless made at home for a tiny fraction of the cost of store-bought. Of course, once you make one batch, then you can save a bit for culturing the next batch. I use low fat milk for making my creme fraiche not heavy cream, and it comes out thick like yogurt. If you drain your creme fraiche, like draining to make yogurt cheese, it becomes like Quark, the famous European cream cheese. But, of course your Quark-like cream cheese will be low fat, if you use low fat milk to make it. :D. You can use it like cream cheese for various recipes like cheesecake, or cream cheese and chutney or jam on crackers, and also make things like cheese balls. Because it will not separate when heated, you can likely use it to make lasagna and ravioli. I culture in an old oven with its little bulb light on. It works perfectly for culturing dairy kefir, yogurt, creme fraiche, etc. I put my non-leaching pot (I am currently using xtrema but it need not be that fancy) filled with milk and culture straight in the light bulb warmed oven, without a lid. (Being a yogurt maker, I always boiled my milk first. But, I am going to try not boiling the milk for the creme fraiche. Kefir does not need boiling first either.)

5.0 out of 5 stars I love this book!

D. · November 3, 2006

This was my first purchase of books related to Greens, and I love their food! Remember, this is not always going to be quick, but if you love flavorful food, the techniques and tips here can enhance your cooking abilities even when you're working with other foods. Ingredients are discussed in great detail.After I bought this book, I bought almost every book related to the Greens restaurant chefs and I love them all. This one is very nicely done and the layout is very pleasing to the eye.

4.0 out of 5 stars I haven't tried anything from this cookbook yet, but ...

C.V. · October 4, 2017

I haven't tried anything from this cookbook yet, but I've glanced through, and there are many recipes I'll try...cause it's Annie Somerville!

5.0 out of 5 stars great book for vegitarians

K.C. · April 20, 2024

good book

5.0 out of 5 stars Great Recipes

B. · January 27, 2014

Love the recipes we've tried from this book. Although they are less work intensive than some of the other Greens, they are still pretty work intensive. There is no doubt you have to really like to cook to like this book. Luckily, our whole family loves to cook together.

5.0 out of 5 stars Buy this Book!

A.C. · July 3, 2010

Everday Greens is the best cookbook i own. The recipes work and the flavor combinations are brilliant. Potato Gordas, Pickled Daikon, Filo Turnover Samosas with Spicy Tomato Jam, Orecchiette with Broccoli Rabe, Almonds, and Manchego, Spring StirFry with Peanut Sauce and Spring Basil, all equally delicious. i cannot say enough good things about this book. Just buy it.

3.0 out of 5 stars Not as everyday as I'd hoped

D.F. · April 15, 2014

Generally I like this book but ...I have Fields of Greens and love it but the recipes can be complex and call for some hard to find ingredients. I was hoping that Everyday Greens would be less complex but it seems pretty much the same.

5.0 out of 5 stars Great book in wonderful condition!

J. · September 4, 2022

Books is in great shape - looking forward to using it!

Inspiring

M.M.R.B. · September 22, 2015

Love the book. Mayumi Oda's illustrations are delightful too.

Five Stars

d. · October 24, 2015

Excellent condition.

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Everyday Greens: Everyday Greens

Product ID: U0743216253
Condition: New

4.7

AED17316

Price includes VAT & Import Duties
Type: Hardcover
Availability: In Stock

Quantity:

|

Order today to get by 7-14 business days

Delivery fee of AED 20. Free for orders above AED 200.

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Imported From: United States

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BOLO is not an authorized or official retailer for most brands, nor are we affiliated with manufacturers unless specifically stated on a product page. Instead, we source verified sellers, authorized distributors or directly from the manufacturer.

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Unless otherwise stated, all prices displayed on the product page include applicable taxes and import duties.

BOLO operates in accordance with the laws and regulations of United Arab Emirates. Any items found to be restricted or prohibited for sale within the UAE will be cancelled prior to shipment. We take proactive measures to ensure that only products permitted for sale in United Arab Emirates are listed on our website.

All items are shipped by air, and any products classified as “Dangerous Goods (DG)” under IATA regulations will be removed from the order and cancelled.

All orders are processed manually, and we make every effort to process them promptly once confirmed. Products cancelled due to the above reasons will be permanently removed from listings across the website.

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Visit the Scribner Store

Everyday Greens: Everyday Greens

Product ID: U0743216253
Condition: New

4.7

Everyday Greens: Everyday Greens-0
Type: Hardcover

AED17316

Price includes VAT & Import Duties
Availability: In Stock

Quantity:

|

Order today to get by 7-14 business days

Delivery fee of AED 20. Free for orders above AED 200.

Returns & Warranty policies

Imported From: United States

At BOLO, we work hard to ensure the products you receive are new, genuine, and sourced from reputable suppliers.

BOLO is not an authorized or official retailer for most brands, nor are we affiliated with manufacturers unless specifically stated on a product page. Instead, we source verified sellers, authorized distributors or directly from the manufacturer.

Each product undergoes thorough inspection and verification at our consolidation and fulfilment centers to ensure it meets our strict authenticity and quality standards before being shipped and delivered to you.

If you ever have concerns regarding the authenticity of a product purchased from us, please contact Bolo Support. We will review your inquiry promptly and, if necessary, provide documentation verifying authenticity or offer a suitable resolution.

Your trust is our top priority, and we are committed to maintaining transparency and integrity in every transaction.

All product information, images, descriptions, and reviews originate from the manufacturer or from trusted sellers overseas. BOLO is not affiliated with, endorsed by, or an authorized retailer for most brands listed on our website unless stated otherwise.

While we strive to display accurate information, variations in packaging, labeling, instructions, or formulation may occasionally occur due to regional differences or supplier updates. For detailed or manufacturer-specific information, please contact the brand directly or reach out to BOLO Support for assistance.

Unless otherwise stated, all prices displayed on the product page include applicable taxes and import duties.

BOLO operates in accordance with the laws and regulations of United Arab Emirates. Any items found to be restricted or prohibited for sale within the UAE will be cancelled prior to shipment. We take proactive measures to ensure that only products permitted for sale in United Arab Emirates are listed on our website.

All items are shipped by air, and any products classified as “Dangerous Goods (DG)” under IATA regulations will be removed from the order and cancelled.

All orders are processed manually, and we make every effort to process them promptly once confirmed. Products cancelled due to the above reasons will be permanently removed from listings across the website.

Description:

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.
Read more

Editorial Reviews

From Booklist

Adding another cookbook to the series originating from San Francisco's famous vegetarian restaurant, Greens, Annie Somerville addresses the wide world of vegetable cookery with Everyday Greens. Somerville continues the high-quality tradition of those earlier works, updating both techniques and ingredients as appropriate. Avocado and Tomato Sandwich with Chipotle Aioli makes a perfect lunch, and Penne with Roasted Butternut Squash, Brown Butter, and Sage reinterprets a classic Italian ravioli presentation. Since full, rich flavor is particularly critical in vegetarian cooking, Somerville pays close attention to making excellent stocks as bases for other dishes. Filo pastry figures strongly here, both as a wrapper for savory fillings and as a crisp base for desserts. Those who relished the earlier Greens cookbooks won't want to miss this newest addition to the series. Mark Knoblauch
Copyright © American Library Association. All rights reserved

About the Author

Annie Somerville is the executive chef of Greens Restaurant and the author of the award-winning cookbook Fields of Greens. She came to Greens in 1981, trained under Deborah Madison, and has been the executive chef since 1985. Under her culinary guidance, Greens has flourished, expanding and adapting to a rapidly changing marketplace while leading the way with innovative vegetarian cuisine. Now in her twenty-second year at Greens, Somerville finds that her commitment to using garden-fresh produce and cooking based on the seasons remains stronger than ever. She works closely with the organic gardeners at Green Gulch Farm, local growers, cheese makers, and other purveyors, as well as with the Greens chefs, planning menus and overseeing a talented kitchen staff.

Reviews:

5.0 out of 5 stars Lots of vegetable recipes, almost no soy. Yummy easy recipes with few ingredients.

S.G.F. · March 22, 2015

I have the Fields of Greens cookbook, which I LOVE. I read this one in the bookstore and borrowed it first from my local library, until my gourmet omnivore teen begged to have her own copy. What is notable about this cookbook, besides veggies a teen wants to eat every day, is that unlike most vegatian cookbooks, soy does not play a starring role. There are only 4 tofu recipes. 2 for spring rolls, 1 for stir fry, 1 Vietnamese sandwich. Instead there are about 12 or 13 recipes for various beans. Chickpeas, borlotti, fava, lentils, rattlesnake, white runner beans, cannellini, etc. Mostly, this cookbook is chock-full of veggie recipes as the name implies.The recipes are pretty simple. Most of the recipes only require a few ingredients.I like the tip on making creme fraiche, which I have made for years, with buttermilk. Chef Annie Somerville recommends leaving the creme fraiche to develop its flavor for an additional 12 hours. Creme Fraiche, which can be used for a variety of purposes and does not separate when heated, is expensive when store bought, but effortless made at home for a tiny fraction of the cost of store-bought. Of course, once you make one batch, then you can save a bit for culturing the next batch. I use low fat milk for making my creme fraiche not heavy cream, and it comes out thick like yogurt. If you drain your creme fraiche, like draining to make yogurt cheese, it becomes like Quark, the famous European cream cheese. But, of course your Quark-like cream cheese will be low fat, if you use low fat milk to make it. :D. You can use it like cream cheese for various recipes like cheesecake, or cream cheese and chutney or jam on crackers, and also make things like cheese balls. Because it will not separate when heated, you can likely use it to make lasagna and ravioli. I culture in an old oven with its little bulb light on. It works perfectly for culturing dairy kefir, yogurt, creme fraiche, etc. I put my non-leaching pot (I am currently using xtrema but it need not be that fancy) filled with milk and culture straight in the light bulb warmed oven, without a lid. (Being a yogurt maker, I always boiled my milk first. But, I am going to try not boiling the milk for the creme fraiche. Kefir does not need boiling first either.)

5.0 out of 5 stars I love this book!

D. · November 3, 2006

This was my first purchase of books related to Greens, and I love their food! Remember, this is not always going to be quick, but if you love flavorful food, the techniques and tips here can enhance your cooking abilities even when you're working with other foods. Ingredients are discussed in great detail.After I bought this book, I bought almost every book related to the Greens restaurant chefs and I love them all. This one is very nicely done and the layout is very pleasing to the eye.

4.0 out of 5 stars I haven't tried anything from this cookbook yet, but ...

C.V. · October 4, 2017

I haven't tried anything from this cookbook yet, but I've glanced through, and there are many recipes I'll try...cause it's Annie Somerville!

5.0 out of 5 stars great book for vegitarians

K.C. · April 20, 2024

good book

5.0 out of 5 stars Great Recipes

B. · January 27, 2014

Love the recipes we've tried from this book. Although they are less work intensive than some of the other Greens, they are still pretty work intensive. There is no doubt you have to really like to cook to like this book. Luckily, our whole family loves to cook together.

5.0 out of 5 stars Buy this Book!

A.C. · July 3, 2010

Everday Greens is the best cookbook i own. The recipes work and the flavor combinations are brilliant. Potato Gordas, Pickled Daikon, Filo Turnover Samosas with Spicy Tomato Jam, Orecchiette with Broccoli Rabe, Almonds, and Manchego, Spring StirFry with Peanut Sauce and Spring Basil, all equally delicious. i cannot say enough good things about this book. Just buy it.

3.0 out of 5 stars Not as everyday as I'd hoped

D.F. · April 15, 2014

Generally I like this book but ...I have Fields of Greens and love it but the recipes can be complex and call for some hard to find ingredients. I was hoping that Everyday Greens would be less complex but it seems pretty much the same.

5.0 out of 5 stars Great book in wonderful condition!

J. · September 4, 2022

Books is in great shape - looking forward to using it!

Inspiring

M.M.R.B. · September 22, 2015

Love the book. Mayumi Oda's illustrations are delightful too.

Five Stars

d. · October 24, 2015

Excellent condition.

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More from this brand

Similar items from “Vegetables”

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https://www.bolo.ae/products/U0743216253