Seasons of Greens A Collection of New Recipes from the Iconic San Francisco Restaurant
Seasons of Greens: A Collection of New Recipes from the Iconic San Francisco Restaurant by Katie Reicher is a vibrant cookbook published by Weldon Owen on April 22, 2025. This edition features 256 pages of plant-based recipes that celebrate the versatility of vegetables, drawing inspiration from global cuisines. Chef Reicher emphasizes the use of seasonal ingredients to enhance flavor, showcasing how vegetables can take center stage in a variety of dishes.
Readers will discover over 120 recipes that transform classic vegetarian meals into innovative creations, such as an Indian-inspired Biryani and a unique take on summer rolls. The book also includes essays on seasonality and sustainability, providing insights into cultural foodways and cooking methods. With a focus on healthy eating and the use of organic ingredients, Seasons of Greens offers practical tips and substitutions, making it a valuable resource for anyone looking to elevate their plant-based cooking.
Official synopsis Publisher
Chef Katie Reicher of San Francisco’s legendary Greens Restaurant shares 120+ plant-based recipes inspired by cultures from around the world. Using seasonal ingredients for maximum flavor, Chef Reicher shows how to make vegetables the hero of any dish.
Vegetarian cuisine is celebrated in Katie Reicher’s Seasons of Greens. With more than 120 recipes to suit every taste, Chef Reicher pays homage to the amazing chefs before her while showcasing vegetables in new and exciting ways. Incorporating global influences, classic vegetarian dishes get a delicious makeover: root vegetables and rice is transformed into a Biryani, an Indian-inspired dish with layers of your favorite veggies. Summer rolls, a Greens version of the spring roll, uses sweet potato and a peanut sauce for a Thai twist. Avocado toast gets an update with a butterbean smash on charred bread that’s perfect for breakfast or entertaining. All of the recipes are created with substitutes in mind and with whatever is available for the season. Seasons of Greens is a fresh and modern way to enjoy vegetables.
MORE THAN 120 RECIPES: Vegetables, legumes, and grains are the heroes of every dish with substitutions and tips to make any meal a success.
COOKING BY THE SEASONS: Using vegetables that are available locally ensure freshness and is a sustainable way of cooking.
RICH WITH INFORMATION: With essays exploring seasonality, sustainability, and cultural foodways, as well as helpful hints on key ingredients.
WORLD-FOCUSED CUISINE: Blending bold new flavors and ingredients from Asia, Africa, and South America, classic vegetarian dishes are transformed in a modern way.
VEGETARIAN LEGACY: Chef Katie Reicher’s nod to Greens’ incredible vegetarian legacy include favorites passed down over its 40-year history.
HEALTHY WAY TO EAT: Find new ways to add vegetables to your meals from a bounty of choices explored by Chef Reicher.
Author
Publisher
Topics
FAQ
What is “Seasons of Greens A Collection of New Recipes from the Iconic San Francisco Restaurant” about?
Who is the author of “Seasons of Greens A Collection of New Recipes from the Iconic San Francisco Restaurant”?
When was “Seasons of Greens A Collection of New Recipes from the Iconic San Francisco Restaurant” published?
What is the ISBN for “Seasons of Greens A Collection of New Recipes from the Iconic San Francisco Restaurant”?
What are the book details (language, pages, edition)?
