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

by Louis, Jenn; Squires, Kathleen

• ISBN13: 9781607749844
• ISBN10: 160774984X
• Format: Hardcover
• Copyright: 2017-04-11
• Publisher: Ten Speed Press

Summary

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

Author Biography

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 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 the Wall 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.

Table of Contents

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