ty; it is a book that created a revolution in cooking when it first appeared in 1987. It has now become a classic and has been unavailable for many years. Here are the recipes that helped to create the boldly original and highly successful Greens Restaurant on San Francisco Bay. Not only for vegetarians, it caters to everyone who seeks delight in cooking and eating.

Using an extraordinary range of fresh ingredients in imaginative and delicious ways, this book contains more than 260 recipes for all seasons, all occasions, and all tastes. From bright, simple salads to deliciously succulent frittatas, here is a provocative, sophisticated and varied fare, dedicated to elegance and balance, taste and texture, color and freshness with recipes such as Mexican Vegetable Soup with Lime and Avocado, Artichoke and Fennel Stew, Wild Mushroom Ragout, Charcoal-Grilled Leeks, Red and Yellow Pepper Tart, Goat-Cheese Pizza with Red Onions and Green Olives, Blueberry Cream-Cheese Tart and Brazilian Chocolate Cake.

The Greens Cookbook presents inspiring menus for spring, summer, autumn, winter; Everything from easy-to-prepare dishes for two to meals for large scale entertaining. It has the first ever guide to selecting wines with vegetable dishes, glossaries of unfamiliar ingredients and useful kitchen equipment.