Practically incidental in its vegetarianism, The Greens Cookbook represents a culinary revolution between its covers. With a focus on fresh, high-quality ingredients, chefs Madison & Brown of the eponymous restaurant guide you through creating inspiring plant-focused dishes which are as much a feast for the eyes as they are the palate.

Featuring recipes for dishes such as a wild rice hazelnut salad, sorrel-onion tart, and Meyer lemon mousse.

Hard cover.

Edition: 1988.

Condition: Like new.

Measures ~7.5".x10.5" 396 pages.