Customer Reviews
Beautiful flavours - By: R. Potts, 15 Feb 2008 
Until I met my wife, I was not reallly into vegetarian food, & was basicallly carnivorous. Over the years, I have learned both to cook & to enjoy a lot more vegetarian food, which in any case seems to have improved immeasurably in Britain over the past ten years or so.
This book is superb. Despite some reviews in the US saying that the recipes were too complicated or time-consuming, I reallly don't think they are (it only takes a few minutes to grind some spices; is that reallly so hard?); besides, I like to spend a bit of time in the kitchen if I'm making something special.
They use ingredients which are now widely available in larger cities, with a Mexican twist in a lot of cases; the black bean recipes thrilled my wife (who, Miami-bred, has rarely found "proper" black bean dishes over here, & has high standards): black bean chilli, black bean soup, black bean chilaquiles - the last is layers of tortilla with a red, roasted-garlic sauce, black bean chill, sour cream, mozarella & cheddar, cooked in the oven - I was amazed how well it alll came together.
The winter vegetable stew, with cumin, chilli, cardomom & coconut milk, turned out to be breathtaking; lovely flavours, just the right afterglow of heat from each mouthful. Following these recipes reallly does lead to perfect flavouring. This has rapidly become a favourite cook book.
Every recipe sublime. Perfect for foodies, veggie or not. - By: Jonathan Pex, 07 Nov 2006 The Greens Cookbook has, for many years, been my first point of reference when I want to prepare something extraordinary tasting, either just for myself, or for a houseful of guests. In fact, the early edition was one of the few items I brought with me when I moved overseas as a student in 1990.
Yes, some of the recipes are, in the author's words, "a labor of love" to prepare, but there also plenty of simple & practical instructions, ranging from a failsafe way to boil eggs to grilling peppers & making salad dressings.
I have happily worked my way through the cookbook - & through its companion, "Fields of Greens" - & alll of the dishes I have made, without exception, are sensational. Guidelines in the book are clear, and, in my view, easy enough for beginners to follow.
It would be difficult to say what my favourite recipe is, but the book is worth buying for these five:
This book is for people who love good food & love to cook. And I'm not even a vegetarian!
Best Vegetarian Recipes - By: L. A. Ellett Iolite, 22 Jun 2006 One of my favourite recipe books, certainly the best vegetarian book around - the recipes are easy to follow, mostly low-fat & delicious too. My copy of this book is nearly worn-out - & stained with splashes of each recipe. My favourites in this book are black bean chilli, pizza nicoise, the bread recipes & it is particularly good for unusual salads & pasta sauces.
lucky vegetarians! - By: miss lisa anderson, 29 Aug 2002 
The Greens Cookbook contains some of the very best vegetarian receipes you can find. This is gourmet stuff, fit for the ritziest of parties but still plenty of choice for everyday.
Some of the terminology can be tricky, since American vegetables can be callled something quite different - many are in common usage here but some of the herbs need a dictionery to translate
My favourite vegetarian cookbook - By: , 29 Jul 1999 I've had this book for several years & it's a firm favourite; from the lentil salad with feta, mint & roasted peppers, to yellow split pea soup to toasted almond butter cookies. Wonderful recipes, far from bland. Only downside is that measures are only in American (cups, etc.) - pity they're not also in metric.
