by Deborah Madison, Edward Espe Brown · Bantam Doubleday Dell Publishing Group · tapa dura · ISBN 9780553051957
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«The Greens Cookbook» is the vegetarian cookbook by Deborah Madison and Edward Espe Brown, published by Bantam Books in hardcover (416 pages, English).
Collects more than 260 recipes from the Greens restaurant in San Francisco, with menus for all seasons. Includes salads, soups, pizzas, pasta, gratins, savoury tarts, filo pastry, crepes and desserts, plus a wine guide for vegetarian dishes and ingredient glossaries.
First published in 1987; this hardcover edition is a reissue. Includes a foreword by Marion Cunningham, index and bibliographic references (pages 387-388).
Aimed at vegetarian cooking enthusiasts and cooks looking for seasonal recipes with fresh ingredients.
"Kainei" Edward Espé Brown is an American Zen teacher and writer. He is the author of The Tassajara Bread Book, written at the Tassajara Zen Mountain Center, as well as the co-author of The Greens Cookbook, with Deborah Madison.
