In the original dust jacket. Green cloth binding with gilt title on the spine.

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For conditions, please view our photographs. A nice clean copy from the library gathered by the famous Cambridge Don, computer scientist, food and wine connoisseur, Jack Arnold LANG. Vegetarian cuisine for the gourmet, with its origins in “Greens”, one of America’s most celebrated vegetarian restaurants on San Francisco Bay. The book features 260 recipes for all seasons and occasions, a guide to selecting wine and glossaries of unusual ingredients.

Review: There is a big attraction in lavishly illustrated cookery books in as much as what the finished dish could look like, but sometimes one can get the impression that the illustrations are more important than the recipes. The Greens Cookbook does not fall into that trap. When I showed my sister my copy – she has more cookery books than I have, she was not into getting yet another until she looked up Sorell – which is growing in her garden, found a description and recipe, thumbed through the rest of the very clearly written recipes, and said, I will get my own copy. It makes a change to get a book where there are more than half a dozen recipes than one likes, especially when the genre is relatively small. It does not fall into a common trap – a lovely Italian Vegetarian book I have which assumes that everyone makes their own pasta – there is a nice section on pasta here, nor does it meet the aims of the brilliant Vegistan, although there is clearly a Mexican influence in some of the recipes – but the palette is very broad. One reviewer described it as an extraordinary book in enthusiasm, scope and clarity. 

Deborah Madison is the author of 14 cookbooks and countless articles on food, cooking, and farming. She is revered for bringing vegetarian cooking to a wide audience, including non-vegetarians, via Greens restaurant and her cookbooks.