Seasons of Greens
Regular price
€43.99
1979
A01=Katie Reicher
America
Annie
Annie Somerville
Author_Katie Reicher
Bridge
Buddhism
Category=WBB
Category=WBTM
Center
chef
CIA
cookbook
cooking
Culinary
Culinary Institute of America
Deborah
Deborah Madison
eq_bestseller
eq_food-drink
eq_isMigrated=1
eq_isMigrated=2
eq_nobargain
eq_non-fiction
executive
executive chef
farm-to-table
farmers
Francisco
Gate
global
Go
Golden
Golden Gate Bridge
Green
Green Gulch
Greens
Greens to Go
Gulch
harvest
Hyde
Hyde Park
Institute
Katie Reicher
local
Madison
mentorship.
mindfulness
Mountain
organic
Park
San
San Francisco Zen Center
seasonal
Somerville
sustainability
Tassajara
Tassajara Zen Mountain Center
vegan
vegetables
vegetarian
vegetarian cooking
Zen
Product details
- ISBN 9798886741438
- Weight: 1569g
- Dimensions: 216 x 279mm
- Publication Date: 22 Apr 2025
- Publisher: Insight Editions
- Publication City/Country: US
- Product Form: Hardback
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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.
