Fields of Greens: New Vegetarian Recipes from the Celebrated Greens Restaurant: A Cookbook

Everything I've made from this book has been exceptional. I will agree that the recipes can be time consuming, but well worth the effort. Just made the Artichoke & Leek Lasagna yesterday - fabulous. Another favorite dish is the Winter Vegetable Curry with Pineapple Chutney!!! This is a great way to get more vegetables into your diet and really enjoy it. I highly recommend this book.

I don't use much of this cookbook, although it might all be good. I'm recommending it on the basis of the soups, some of which are spectacular. Soups were not in my repertory prior to this book and "The Greens", as recipes frequently turned out flavorless. However,I've made a soup every week or two - using one of these two books - every since "discovery" of them 5 years ago. They might not be easy, but they're very flavorful, interesting and healthy and you can use good purchased organic stock in many cases to cut down the time (else you'll be at it all day, between stock and soup). Some of my favorites from this book are Palak Shorva (Curried Spinach Soup with Toasted Coconut), Winter Greens Soup (a kale/chard/spinach extravaganza), and Morrocan Lentil Soup. I've also tried some of the curries, and they've been good (although again, fairly time consuming...processing all those vegetables takes a lot of time). Chapters are: Salads; Soups; Pasta and Risotto; Pizza; Curries and Stews; Gratins; Tarts, Fritters and Savory Cakes: Turnovers, Filo and Tortillas; Companions dishes: Vegetables, Beans and Gratins; Frittatas, Omelets, and Scrambled Eggs; Sandwiches; Breads; Sauces; Morning Breads and Pancakes; Desserts; Condiments.

Whenever I serve a dish prepared from a recipe in this book I get RAVE reviews. Though the recipes can be time consuming and require unusual ingredients the results are well worth the effort. My all time favorite is the avocado/mango salad in citrus vinaigrette. Great during the hot southwestern summers.

I started ernestly cooking vegetarian food a couple of years ago. I have amassed a large resource of vegetarian cookbooks and recipes. The cookbook I return to often, especially when I want to make something I can depend upon, is Annie Somerville's book. Her recipes are always reliable and use ingredients that I can come by pretty easily (in the Northwest). She has taught me a lot about how to cook with recipe explanations that really tell you what you're doing without making you feel you need a chef's degree in order to pull it off. And often, when I can choose between a couple of resources to make the same thing, Annie's recipe tastes better. I wish she would put another cookbook together. Why let Deborah Madsen have all the fun?

After a marvelous dinner at Greens Restaurant, when I visited San Francisco recently, I couldn't wait to buy this cookbook. It's wonderful, not only for the ingredients featured and the imagination of its cook/writer, but because the recipes are accurate. (And unusual for Vermont, where I live,) but was delighted to discover that I could find all the ingredients called for (with the exception of flagelot beans). The recipes are a delight for both cook and guests. There is a definite "lightness of being" to the food, a great treat for people who gird up for the long winter months here by eating heavy