Recipes range from simple and traditional to boldly innovative and cover all seasons and occasions. Along with each recipe are the author's personal notes and tips to help home cooks achieve spectacular restaurant quality results. A glossary of unfamiliar ingredients and advice on kitchen tools add extra insurance towards achieving homestyle culinary greatness. This is also one of the first books which offers extensive advice on selecting wines for vegetarian meals.

Recipes and menus cover a wide range of fare including leaf, vegetable, bean, noodle and rice salads; soups and stocks; sandwiches and breads; pizzas and pastas; gratins, stews and casseroles; tarts and timbales; filo pastries, frittatas, crepes and roulades; companion dishes; sauces, relishes and butters; and of course, desserts.

If you're ready to take vegetarian dining to a new level of quality and sophistication, you're ready for The Greens Cookbook.