Greens Restaurant, founded in 1979, played a crucial role in the plant-based eating revolution. Executive Chef Katie Reicher, who joined in 2015, quickly fell in love with the restaurant and the community surrounding it. Over five years, she progressed from line cook to executive chef, significantly diversifying the menu with global culinary influences. As a reflection of her journey, Reicher is releasing her debut cookbook, Seasons of Greens, featuring over 125 diverse plant-based recipes, beautifully presented and inspired by various culinary traditions.
"Since taking the top job, the chef has expanded the global reach of the menu, and that's reflected in the book's pages."
"That summer was all it took for the young chef to fall in love: with Greens, with San Francisco, with her future husband even, whom she met her second week in town."
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