Seasons of Greens

Katie Reicher’s new cookbook “Seasons of Greens” shows off the chef’s deft handling of plant-based cooking and pays homage to her restaurant’s legacy as a trailblazer on San Francisco’s vegetarian scene. * Wall Street Journal  *”[Chef Katie’s] love of greens is also evident in her new book, Seasons of Greens . More than 120 recipes, interwoven with personal stories and thoughtful advice, reveal the richness that greens bring to the plate. The book offers not only finished recipes, but also tools—bases, butters, and sauces—that allow flavor builders, as Katie calls them, to gain a deeper understanding of cooking. ” * Vogue Lifestyle *“Vegetarians will want this book, and it is essential for regionalcollections.” * Library Journal  *“With Seasons of Greens comes brightness. Glossy pages, white spaces and photographs that are as seductive and inviting as the recipes themselves. The food looks grabbable. More important, it looks — and is — doable. These are recipes for today. And every day.” – Dorie Greenspan, New York Times bestselling author and columnist “A beautifully crafted book, Seasons of Greens is equally at home in a working kitchen or wrapped as a gift. Much like a meal at Greens itself, it’s perfect for birthdays or special occasions but still part of a daily culture that celebrates the vibrance of foods that spring from rich earth.” * Edible East Bay  *“Recipes are hearty and satisfying with no need to hunt down unique ingredients….Restaurant-quality vegetarian dishes with one foot in Greens’ future and one in the past are one part comfort, one part homemade flavor. It’s veggie passion writ large and a warm hug of a cookbook.” – Christina Mueller, Food,Wine, and Travel Writer 

Katie Reicher is the Executive Chef of San Francisco’s renowned Greens Restaurant. After studying at the Culinary Institute of America, Katie began working at Greens in 2015 and was named Executive Chef in 2020. As the fourth Executive Chef in Greens’ history, she continues the legacy of all-female culinary leadership. Originally from New York State, Katie draws on personal traditions, global flavors, professional training, and seasonality to create innovative vegetarian dishes.