Seasons of Greens
A Collection of New Recipes from the Iconic San Francisco Restaurant
Seiten
2025
Weldon Owen, Incorporated (Verlag)
979-8-88674-143-8 (ISBN)
Weldon Owen, Incorporated (Verlag)
979-8-88674-143-8 (ISBN)
Chef Katie Reicher of San Francisco’s legendary Greens Restaurant shares 120+ plant-based recipes inspired by cultures from around the world. Using seasonal ingredients for maximum flavor, Chef Reicher shows how to make vegetables the hero of any dish.
Greens Restaurant was founded in 1979 by San Francisco food aficionado Deborah Madison and quickly gained recognition as a pioneering restaurant devoted to vegetarian cuisine and a farm-to-table philosophy long before it became a mainstream trend. Fast forward to today with Executive Chef Katie Reicher, as she continues the legacy of gourmet, creative, and culturally diverse vegetarian food, incorporating traditional methods while letting the seasons guide her. Using flavors and ingredients from Ethiopia, Korea, Iran, Hungary, and more, Chef Reicher has boldly brought Greens Restaurant to new heights. Dishes such as roasted carrot hummus with harissa sauce to yuzu kosho-lathered brussels sprouts to aloo saag pot pie, all highlight the amazing diversity, versatility, and creativity she brings to vegetable dishes, showcasing how vegetarian cuisine can be both classic and contemporary.
Greens Restaurant was founded in 1979 by San Francisco food aficionado Deborah Madison and quickly gained recognition as a pioneering restaurant devoted to vegetarian cuisine and a farm-to-table philosophy long before it became a mainstream trend. Fast forward to today with Executive Chef Katie Reicher, as she continues the legacy of gourmet, creative, and culturally diverse vegetarian food, incorporating traditional methods while letting the seasons guide her. Using flavors and ingredients from Ethiopia, Korea, Iran, Hungary, and more, Chef Reicher has boldly brought Greens Restaurant to new heights. Dishes such as roasted carrot hummus with harissa sauce to yuzu kosho-lathered brussels sprouts to aloo saag pot pie, all highlight the amazing diversity, versatility, and creativity she brings to vegetable dishes, showcasing how vegetarian cuisine can be both classic and contemporary.
Katie Reicher is the Executive Chef of San Francisco’s renowned Greens Restaurant. After studying at the Culinary Institute of America, Katie began working at Greens in 2015 and was named Executive Chef in 2020. As the fourth Executive Chef in Greens' history, she continues the legacy of all-female culinary leadership. Originally from New York State, Katie draws on personal traditions, global flavors, professional training, and seasonality to create innovative vegetarian dishes.
| Erscheinungsdatum | 15.04.2025 |
|---|---|
| Sprache | englisch |
| Maße | 216 x 279 mm |
| Gewicht | 1569 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher |
| ISBN-13 | 979-8-88674-143-8 / 9798886741438 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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