Just about 30 years ago, Greens Restaurant in Fort Mason revolutionized the world of vegetarian cooking, eating and living. It still remains a bastion of vegetarian fare, but as is the case with most innovators, Greens has spawned an entire generation of followers.
Chief among the disciples has long been Connecticut’s famous Bloodroot, and now the Bloodroot folks are releasing a two-volume cookbook set, titled “The Best of Bloodroot.” One volume is rife with vegetarian recipes, while the other concentrates on vegan only:
But flesh-eating hubris aside, this new two-cookbook set, The Best of Bloodroot, from the 30-year-old Connecticut restaurant, will open a window (and perhaps a few minds) on the kind of voluptuous, plant-based cooking that makes you forget about meat. It echoes the kindred spirit of Greens Restaurant at Fort Mason in San Francisco, which captured the meatless fancy 30 years ago.
Just about 30 years ago, Greens Restaurant in Fort Mason revolutionized the world of vegetarian cooking, eating and living. It still remains a bastion of vegetarian fare, but as is the case with most innovators, Greens has spawned an entire generation of followers.
Chief among the disciples has long been Connecticut’s famous Bloodroot, and now the Bloodroot folks are releasing a two-volume cookbook set, titled “The Best of Bloodroot.” One volume is rife with vegetarian recipes, while the other concentrates on vegan only:
