Rating: 
Summary: Daunting but good
Review: Certainly not appropriate for spur-of-the-moment cooking. Although all the recipies I have tried from this book turned out to be very tasty, I generally tend to rely on other cookbooks since I like to have a great dinner that requires few and simple-to-find ingredients. Greens does not meet these criteria and I am usually very turned off by the length of the ingredient lists and by the particularities in regard to the items required for the recipies. If you have all the time in the world, live in NYC, and don't mind running around town to find everything that is necessary, then this is a great book. If not, fortget about it.
Rating: 
Summary: Worth the time and effort to prepare
Review: Here are 275 vegetarian recipes from San Francisco's Greens Restaurant. These are recipes that draw on a number of cuisines like Southern France, Italy, Mexico and the American Southwest.All dishes are prepared from scratch so ingredients are fresh and food tastes that way. If you're not sure about vegetarian fare being tasty and filling, these are the recipes to try. You won't be disappointed.
Rating:
Summary: Worth the time and effort to prepare
Review: Here are 275 vegetarian recipes from San Francisco's Greens Restaurant. These are recipes that draw on a number of cuisines like Southern France, Italy, Mexico and the American Southwest. All dishes are prepared from scratch so ingredients are fresh and food tastes that way. If you're not sure about vegetarian fare being tasty and filling, these are the recipes to try. You won't be disappointed.
Rating:
Summary: A really good cookbook investment
Review: I bought this book a year or so ago and have made most of the recipes in the book with my boyfriend. Latest: Zuchinni and Pine Nuts in Phyllo, Yellow Squash Soup with Indian Spices, Fresh Tomato Soup with Sage and Parsley Sauce. We regularly make a few other recipes. One thing, we always tinker with recipes but we consistently find her spice alottment bland, and so always double the garlic and add something to nod the heat up. But, what fun would cooking be if you didn't tinker with the recipes? Madison also writes warmly- and she gives good advice on ingredients, and notes on what foods/herbs will contribute to the soup, etc.
Rating: 
Summary: Incredible
Review: I found this book to be very informative and a worthy investment. It made me look at the vegetables in my supermarket in new ways and also how to use up what I have on hand at home. Saved me a ton of money by learning to make stocks out of vegetable parings and omitting meats. Highly recommended!
Rating:
Summary: a vegetarian cookbook even carnivores can love
Review: I have a weakness for buying cookbooks and probably have far too many. Whenever I go to make a meal (7+ times a week) I think that I should use some of the untouched cookbooks with glossy photos, but inevitably I return to the Greens. Even though I eat meat, I don't notice that this is a vegetarian cookbook. With the advent of more varied produce sections in most grocery stores, you owe it to yourself to get this book and use it. You will be eating healthy without even realizing it! There are some wonderful pizza recipes (including homemade crust that is fun to make) and an intriguing spinach soup with Indian spices. The restaurant in San Francisco is also definitely worth a visit; the tempting menu vies with the stunning view of the bridge for your attention.
Rating:
Summary: Greens Cook Book is Top-Notch
Review: I have been to The Greens Restaurant in San Francisco a number of times since 1991, including one special occasion: my best friend's wedding reception in 1996. The restaurant is superb, one of the best in SF and in any city! My husband turned me on to the cook book back in 1992, and since then we refer to it more often than The Joy of Cooking. Our favorite recipes include the mushroom pizza with jack and dry jack cheese, and the mushroom lazagne. These are not beginner's recipes, but the directions are easy to follow if you're familiar with all the standard cooking techniques. The recipes are out of this world! I personally am not a vegetarian, but these recipes take your vegetables and taste buds beyond your wildest dreams. I would recommend this cook book to anyone who likes cooking and eating fine food. If you're looking for easy recipes that take 10 minutes, you'll have to settle for hamburger helper or kraft macaroni and cheese... this is not the place for you! But if you love cooking and love trying new recipes, this is one to add to your collection.
Rating:
Summary: I'm not a simple person, but this cookbook goes overboard.
Review: I have read my share of vegetarian cookbooks and have been impressed by some, left apathetic by others, and been thoroughly annoyed by a few. I'm afraid this fell into the last category. The recipes are needlessly complicated and have nonsensically long names. I'm not a simple-minded person, and I love to cook, but I'd rather go with the pinch-of-this, pinch-of-that cooking method, and trust my gut instinct in the kitchen.
Rating:
Summary: Superb and delicious food
Review: I just got this book a week ago, and made my first dinner with it last night. I made the Mushroom Lasagne, and the Peach and Blueberry Cobbler with Vanilla Ice Cream. All three dishes we superb. One of my non-vegetarian friends summed it up nicely by asking "Who needs meat?" If you enjoy a finely crafted meal, and do not mind the time involved in creating it, get this book. It provides a lot of background information on various ingredients, and provides pretty good how-to instructions. Things to know: Everything in this book is from scratch. For example, the Vanilla Ice Cream calls for 2 vanilla beans, not vanilla extract. All of the pasta dishes assume you will be making your own pasta, so get a pasta machine (the pasta turns out great with regular flour, no need for semolina. I did add an extra 2.5 Tbsp water to the intial pasta recipe, too dry otherwise). The soup recipes usually require a stock to be prepared in advance. While this increases the prep time, nothing can compare to the taste and quality of fresh ingredients.
Rating:
Summary: Eat this book
Review: I met Deborah Madison as a co-participant at a gourmet festival in Angel Fire, New Mexico. I assumed she was going to be some dessicated, vaguely paranoid and insufficiently washed new age vegetarian making lumpy food laden with starch and coarse grains with the specific gravity of Plutonium. To my surprise, I was able to meet a monstrous and engaging talent AND chew on her food. Anyone can make food taste good with animal fats and protein. She does it with talent. And finesse and an imagination that is galling in it's superiority and evolution. Get this book. Read it bare-headed and kneeling. Get the Savory Way too.
| 
