Seasons of Greens: A Collection of New Recipes from the Iconic San Francisco Restaurant

A new voice in imaginative vegetarian cuisine from Greens, the landmark San Francisco restaurant that helped redefine vegetable-forward cooking in America.

Greens was at the forefront of a new wave of serious vegetarian dining in the 1980s, a place where chefs like Deborah Madison and Annie Somerville launched influential careers and published enduring books. Now, after a long pause in publishing, Executive Chef Katie Reicher offers a fresh perspective on refined, seasonal, plant-based cooking.

Rooted in California’s openness to global flavors and culinary reinvention, the book presents recipes that are thoughtful without being fussy—well within reach for experienced home cooks and professionals alike. Dishes include:

• Burrata toasts with balsamic cherries

• Avocado and citrus salad with chimichurri

• Brussels sprout, caramelized shallot, and taleggio galettes

• Gigante beans with mint pesto and barley

• Rye cake with apricot preserves

A long-anticipated addition to the Greens legacy — both elegant and inviting.

Hardcover. Color photographs throughout.