The Book of Greens: A Cook's Compendium of 40 Varieties, from Arugula to Watercress, with More Than 175...

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Jenn Louis Kathleen Squires

The Book of Greens

A Cook's Compendium of 40 Varieties, from Arugula to Watercress, with More Than 175 Recipes...

Jenn Louis, Kathleen Squires

$85

Hardback

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English

Ten Speed Press
15 April 2017

Cookery by ingredient

From one of Portland, Oregon's most acclaimed chefs comes an IACP award-winning encyclopedic reference to the world of greens, with more than 175 creative recipes for every meal of the day.

For any home cook who is stuck in a ""three-green rut""-who wants to cook healthy, delicious, vegetable-focused meals, but is tired of predictable salads with kale, lettuce, cabbage, and the other usual suspects-The Book of Greens has the solution. Chef Jenn Louis has compiled more than 175 recipes for simple, show-stopping fare, from snacks to soups to mains (and even breakfast and dessert) that will inspire you to reach for new greens at the farmers' market, or use your old standbys in new ways. Organized alphabetically by green, each entry features information on seasonality, nutrition, and prep and storage tips, along with recipes like Grilled Cabbage with Miso and Lime, Radish Greens and Mango Smoothie, and Pasta Dough with Tomato Leaves.

Winner of the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for ""Health & Special Diet"" category

Finalist for the 2018 James Beard Foundation Book Awards for ""Vegetable-Focused Cooking"" category

By: Jenn Louis, Kathleen Squires
Imprint: Ten Speed Press
Country of Publication: United States
Dimensions: Height: 262mm, Width: 211mm, Spine: 30mm
Weight: 1.279kg
ISBN: 9781607749844
ISBN 10: 160774984X
Pages: 328
Publication Date: 15 April 2017
Audience: General/trade , ELT Advanced
Format: Hardback
Publisher's Status: Active

the basics 4 how to use this book 6 types of greens in this book 8 notes on commonly used ingredients 10 seasonal chart 12 bowls 101 14 greens 17 Agretti 19 Amaranth 23 Arugula 27 Bok Choy 33 Broccoli Rabe 41 Brussels Sprouts 51 Cabbage 55 Cardoon 63 Celtuce 69 Chard 77 Chickweed 84 Chicories 87 Chinese Celery 104 Chrysanthemum 107 Collard Greens 111 Dandelion Greens 119 Gai Lan (Chinese Broccoli) 127 Herbs 131 Kale 145 Lettuces 153 Mâche 169 Malabar Spinach 172 Mallow 175 Minutina 178 Mizuna 181 Mustard Greens 185 Nettles 191 New Zealand Spinach 196 Purslane 199 Red Orach 203 Root, Fruit, and Vegetable Greens 207 Seaweed 241 Sorrel 247 Spigarello 251 Spinach 255 Succulents 261 Tatsoi 267 Watercress 271 Water Spinach 278 Wild and Foraged Greens 281 larder 291

JENN LOUIS is the chef/owner of the Portland, Oregon, restaurantsLincoln and Sunshine Tavern. A Food & WineBest New Chef and a James Beard Foundation Award semifinalist for Best Chef Northwest, Louis's culinary career spans nearly two decades. In addition to operating two popular restaurants, Louis is also the proprietor of Culinary Artistry, a full-service catering company and one of the top event planning companies in Portland. Louis has appeared on Top Chef Masters, as well as ABC's The Chew, and her work has also been featured in theWall Street Journal, Food+ Wine, Bon Appetit, the New York Times, and Shape,among others. She has appeared at notable culinary events across the US, including the SoBe Wine & Food Festival, FEAST Portland, and the Food+ Wine Classic in Aspen. Her first cookbook, Pasta by Hand,was nominated for an IACP Award. KATHLEEN SQUIRES is a freelance food writer whose work has appeared in the Wall Street Journal, Saveur, National Geographic Traveler, Time Out New York, and New York Magazine.

Reviews for The Book of Greens: A Cook's Compendium of 40 Varieties, from Arugula to Watercress, with More Than 175 Recipes [A Cookbook]

-Jenn Louis is my greens-obsessed soulmate. In this gorgeous book she painstakingly runs through every green, herb, and chicory imaginable with detailed instructions and inspired advice--not to mention an incredible array of recipes for using this ultimate superfood. Her style is so personal yet so approachable--bringing in Asian, Middle Eastern, and West Coast flavors. I can't wait to cook from this book!- -- SUZANNE GOIN, chef and author of The A.O.C. Cookbook -This is the only resource you'll ever need on the myriad greens, known and unknown. It's inspiring. It's comprehensive. And it's completely accessible. Jenn Louis has knocked this one out of the park. Get ready for a fun adventure eating your greens.- -- CARLA HALL, chef, restauranteur, and cohost of The Chew -Jenn Louis's food always startles then beguiles. Innovative, yet based in tradition, this is food you can eat every day. The Book of Greens is a smart, well-organized primer on my favorite food: greens. Jenn's use of spice, fruit, acid, and herbs to bring a dish to life is a deeply personal signature and yields food that is bright, compelling, and delicious.- -- NANCY SINGLETON HACHISU, author of Preserving the Japanese Way -The Book of Greens is a reminder of how wide the world of delicious plants can be--and gives us some easy, delicious ways to try them.-- ORGANIC LIFE