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The Book of Greens: A Cook's Compendium of 40 Varieties, from Arugula to Watercress, with More Than 175 Recipes [A Cookbook]
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About The Book Of Greens: A Cook's Compendium Of 40
Product Description 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" categoryFinalist for the 2018 James Beard Foundation Book Awards for "Vegetable-Focused Cooking" category Review “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 "Do not set your sights on new ideas for asparagus or haricots verts if you pick up The Book of Greens by Jenn Louis, a chef and restaurateur from Portland, Ore. This beautifully photographed book is tightly focused on edible leafy plants, some of which, like arugula and romaine, you’ll find every day. Many others, including chrysanthemum greens and red orach, are rarities in most markets, though her recipes suggest substitutes." - NEW YORK TIMES“But even if you only make a handful of recipes from The Book of Greens to begin with, the incredible bounty of information will—if you're adventurous and resilient!—introduce you to flavor pairings, techniques, and ingredients, all while challenging your understanding of what greens can even do. And when you do come home from the market with an exciting new leafy friend, The Book of Greens will be in your library, full of suggestions for very special ways to use it.” - FOOD52 "Chef Jenn Louis profiles 40 of her favorites, from basic Brussels sprouts to underutilized cardoon and celtuce. Standout recipes: Charred Cabbage with Miso and Carrot Greens Salsa Verde." - MODERN FARMER About the Author JENN LOUIS is the chef/owner of the Portland, Oregon, restaurants Lincoln and Sunshine Tavern. A Food & Wine Best New Chef and a James Beard Foundation Award semifinalist for Best Chef Northwest, Louis's culinary career spans nearly two decades. In addition to ope
