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

(Hardback)

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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

Reviews

Jenn Louis is my greens-obsessed soulmate.In this gorgeous book she painstakinglyruns through every green, herb, and chicoryimaginable with detailed instructions andinspired advicenot to mention an incrediblearray of recipes for using this ultimatesuperfood. Her style is so personal yet soapproachablebringing in Asian, MiddleEastern, and West Coast flavors. I cantwait to cook from this book!
SUZANNE GOIN, chef and authorof The A.O.C. Cookbook

This is the only resource youll ever need onthe myriad greens, known and unknown.Its inspiring. Its comprehensive. And itscompletely accessible. Jenn Louis has knockedthis one out of the park. Get ready for a funadventure eating your greens.
CARLA HALL, chef, restauranteur,and cohost of The Chew

Jenn Louiss food always startles thenbeguiles. Innovative, yet based in tradition,this is food you can eat every day. The Book ofGreens is a smart, well-organized primer onmy favorite food: greens. Jenns use of spice,fruit, acid, and herbs to bring a dish to life is adeeply personal signature and yields food thatis bright, compelling, and delicious.
NANCY SINGLETON HACHISU,author of Preserving the Japanese Way

"The Book of Greensis a reminder of how wide the world of delicious plants can beand 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, youll 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 fromThe Book of Greensto begin with, the incredible bounty of information willif you're adventurous and resilient!introduce you to flavor pairings, techniques, and ingredients, all while challenging your understanding of what greens can evendo. And when you do come home from the market with an exciting new leafy friend,The Book of Greenswill 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 andceltuce. Standout recipes: Charred Cabbage with Miso and Carrot Greens Salsa Verde."
- MODERN FARMER

Author Bio

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.