Skip to content

Fields of Greens: New Vegetarian Recipes From The Celebrated Greens Restaurant:
Stock Photo: Cover May Be Different

Fields of Greens: New Vegetarian Recipes From The Celebrated Greens Restaurant: A Cookbook Hardcover - 1993

by Annie Somerville

  • Used

Description

UsedGood. Shows minimal wear such as frayed or folded edges, minor rips and tears, and/or slightly worn binding. May have stickers and/or contain inscription on title page. No observed missing pages.
UsedGood
NZ$13.76
FREE Shipping to USA Standard delivery: 4 to 14 days
More Shipping Options
Ships from Bulk Book Warehouse (New York, United States)

Details

  • Title Fields of Greens: New Vegetarian Recipes From The Celebrated Greens Restaurant: A Cookbook
  • Author Annie Somerville
  • Binding Hardcover
  • Edition First Edition
  • Condition UsedGood
  • Pages 464
  • Volumes 1
  • Language ENG
  • Publisher Bantam, New York
  • Date April 1, 1993
  • Illustrated Yes
  • Bookseller's Inventory # 581QQC000HH4_ns
  • ISBN 9780553091397 / 0553091395
  • Weight 2.23 lbs (1.01 kg)
  • Dimensions 10.24 x 7.38 x 1.43 in (26.01 x 18.75 x 3.63 cm)
  • Library of Congress subjects Vegetarian cookery, Greens (Restaurant: Fort Mason, Calif.)
  • Library of Congress Catalog Number 92042931
  • Dewey Decimal Code 641.563

About Bulk Book Warehouse New York, United States

Biblio member since 2022
Seller rating: This seller has earned a 5 of 5 Stars rating from Biblio customers.

All orders ship next business day!

Terms of Sale: 30 day return guarantee, with full refund including original shipping costs for up to 30 days after delivery if an item arrives misdescribed or damaged.

Browse books from Bulk Book Warehouse

First line

The freshest, most extraordinary lettuces, all organically grown, come to us year-round from Green Gulch Farm and Star Route Farms in Bolinas.

Categories

About the author

Annie Somerville is the executive chef of Greens Restaurant and the author of the award-winning cookbooks Fields of Greens and Everyday Greens. She came to Greens in 1981, trained under Greens original chef Deborah Madison, and has been the executive chef since 1985. She works closely with the organic gardeners at Green Gulch Farm, along with local growers and farmers, cheese makers, and other purveyors. She also collaborates with Greens' chefs to plan menus and oversees a talented kitchen staff.