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Book of Greens : A Cook's Compendium of 40 Varieties, from Arugula to Watercress, with More Than 175
About this item
From one of Portland, Oregon’s most acclaimed chefs comes this encyclopedic reference to the world of greens, with more than 150 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 150 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 totally fresh 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.
Number of Pages: 317
Genre: Cooking + Food + Wine
Publisher: Random House Inc
Author: Jenn Louis & Kathleen Squires
Street Date: April 11, 2017
Item Number (DPCI): 248-24-4492
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overall: 5 out of 5 stars, see all reviews
Most recent reviews
5 out of 5 stars
Kate — 3 months ago
Every green thing, veggie, some you heard of some you never knew existed. Greens that are common in a grocery or farmers market to the wild and foraged if you do the gathering and foraged thing. The Book of Greens is a must to learn, understand how to use them, full on recipes and what each green do...see moreof the reviewer's review