Average Reviews:
(More customer reviews)After skimming through many new vegetarian cookbooks, I have selected Somerville's 2003 publication as seeming the most reliable and tasteful. The book includes a lot of innovative ideas, and yet, it serves well also as an everyday cooking companion. The fact that most of the dishes have been on the menu at the Greens restaurant gives me the confidence to serve them up for my guests without the usual need to preview. Whatever I have tried so far (5-6 lunches for company) has received rave reviews!
The salad chapter appeals especially. These are new, varied, and brimming with fresh California flavors. It is also an asset to have a separate dressing recipe to accompany each one. The fruit desserts are especially suitable for summer.
Since I count on using this book for many years, I appreciate the crisp, white paper, sturdy binding and cheerful paintings. There are no photographs to cramp the imagination.
A negative is the possible difficulty in locating some of the featured ingredients, but substitutes can be had mostly, and part of the adventure of cooking is to discover or search for new supplies.
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