The book of greens : a cook's compendium of 40 varieties, from arugula to watercress, with more than 175 recipes

First Title Value for Searching:

Personal Author:

Louis, Jenn

Edition:

First edition.

Physical Description:

ix, 317 pages : color illustrations ; 27 cm.

General Note:

Includes index.

Summary:

Presents recipes that use such greens as spinach, kale, and chard, including Swiss chard polenta and asparagus and spinach hummus.

Contents:

Recipe list -- Preface -- The basics -- How to use this book -- Types of greens in this book -- Notes on commonly used ingredients -- Seasonal chart -- Bowls -- Greens -- Larder.

Subject Term:

Cooking (Greens)

Cookbooks

Additional Credits:

Squires, Kathleen

Anderson, Ed (Edward Charles)

Publication Info:

Berkeley, California : Ten Speed Press, [2017]

Subject:

Cooking (Greens)

Cookbooks

Cookery (Greens)

Cooking with greens

Edible greens -- Use in cooking

Greens, Cooking with

Cook-books

Cookery

Recipe books

SAILS ISBN:

9781607749844

Available:

Library	Shelf Number	Shelf Location	Status
Searching... Foxboro - Boyden Library	641.654 LOUIS	NONFICTION	Searching... Unknown

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 (2)

Publisher's Weekly Review

Louis, a Food & Wine Best New Chef and chef and owner of restaurants in Portland, Ore., and Los Angeles, and Squires, a winner of the M.F.K. Fisher Award for food writing, have written a comprehensive guide to over 40 varieties of leafy greens. The authors include helpful tips on how to choose, clean, and store the greens, along with often surprising nutritional information (for example, chrysanthemum leaves have more potassium per serving than a banana). The inspiring and unusual recipes make this book a great addition to anyone's cookbook library. There are simple salads with complex flavors, such as mustard greens, aged gouda, and cashews, and carnivore-friendly main dishes that include chicken and pork belly paella with watercress and Yemeni braised beef short ribs with nettles. Cultures are mashed together in some of the recipes, with promising results: miso straciatella soup and an Italian-style kimchi made with Swiss chard both marry the flavors of Asia and Italy in a way that would make Marco Polo proud. Even a straightforward-sounding recipe such as Swiss chard frittata is bumped up to the next level with the addition of crème fraîche, pancetta, and kimchi. For the CSA-produce subscribers and enthusiastic farmers market shoppers who find themselves staring cluelessly at piles of unknown greens each week, Louis and Squires's book is a boon. (Apr.) © Copyright PWxyz, LLC. All rights reserved.

Library Journal Review

This informative guide to greens from chef Louis (Pasta by Hand) and freelance writer Squires (Coolhaus Ice Cream Book) has a kinship with excellent titles such as Jennifer McLagan's Bitter, Diane Morgan's Roots, and Michelle McKenzie's Dandelion and Quince. These 150 recipes (e.g., radicchio hand pies with quince paste and blue cheese, sake-braised Chinese celery, and deviled eggs with dandelion greens and cornichon) showcase dozens of plants and herbs, including lesser-known varieties of celtuce, nettles, spigarello (leaf broccoli), and water spinach. This volume is arranged alphabetically by ingredient, and a handy list near the front makes it easy to browse for individual courses, vegetarian dishes, and even butter lettuce panna cotta. VERDICT Recommended for anyone who wants to explore unfamiliar greens from grocery stores and farmers markets. © Copyright 2017. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Excerpts

pesto 101 One of the greatest uses of greens is making pesto. The classic Genoese sauce is made with basil, nuts, garlic, and Parmigiano-Reggiano cheese. But it's not just for basil. You can use countless greens to make a pesto, and it's a great way to add fresh flavors to anything from pasta to soup to flatbreads. Just keep in mind a few things: Always use oil. Add lemon juice of vinegar for brightness. Use garlic to taste. Bitter greens can work well as long as they are properly balanced with fat and acid. For the best texture, stick to the less-watery types that I have suggested. NOTE: I've aligned my favorite flavor combinations (i.e., cilantro + pumpkin seeds + Cotija cheese), but feel free to mix and match! follow this basic recipe, and you have pesto. Combine 1/2 cup nuts, 2 cloves garlic, and 1-1/2 teaspoons salt in a food processor and pulse until finely chopped. With a rubber spatula, scrape down the sides of the bowl, then add the greens, 1/2 cup [120 ml] of olive oil, and the cheese or dairy. Continue to pulse, stopping occasionally to scrape down the sides of the bowl, until the greens are coarsely chopped. Turn the processor back on and add another 1/4 cup [60 ml] olive oil and any remaining ingredients, processing until the mixture is finely chopped but not fully pureed. Turn the food processor off and scrape down the sides of the bowl several times during the process. The ingredients should be fully incorporated, with enough oil to hold the sauce together without being runny. To store, transfer to an airtight container and drizzle just enough oil over the top to cover. This will prevent the pesto from oxidizing and turning brown. Use immediately, refrigerate for up to 4 days, or freeze for up to 1 month. To thaw, place in the refrigerator overnight or until fully thawed. Excerpted from The Book of Greens: A Cook's Compendium by Jenn Louis, Kathleen Squires All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.

Recipe List	p. vi
Preface	p. 1
The Basics	p. 4
How to Use This Book	p. 6
Types of Greens in this Book	p. 8
Notes on Commonly Used Ingredients	p. 10
Seasonal Chart	p. 12
Bowls 101	p. 14
Greens	p. 17
Agretti	p. 19
Amaranth	p. 23
Arugula	p. 27
Bok Choy	p. 33
Broccoli Rabe	p. 41
Brussels Sprouts	p. 51
Cabbage	p. 55
Cardoon	p. 63
Celtuce	p. 69
Chard	p. 77
Chickweed	p. 84
Chicories	p. 87
Chinese Celery	p. 104
Chrysanthemum	p. 107
Collard Greens	p. 111
Dandelion Greens	p. 119
Gai Lan (Chinese Broccoli)	p. 127
Herbs	p. 131
Kale	p. 145
Lettuces	p. 153
Mache	p. 169
Malabar Spinach	p. 172
Mallow	p. 175
Minutina	p. 178
Mizuna	p. 181
Mustard Greens	p. 185
Nettles	p. 191
New Zealand Spinach	p. 196
Purslane	p. 199
Red Orach	p. 203
Root, Fruit, and Vegetable Greens	p. 207
Seaweed	p. 241
Sorrel	p. 247
Spigarello	p. 251
Spinach	p. 255
Succulents	p. 261
Tatsoi	p. 267
Watercress	p. 271
Water Spinach	p. 278
Wild and Foraged Greens	p. 281
Larder	p. 291
Acknowledgments	p. 303
About the Authors	p. 304
Index	p. 305

Available:

Bound With These Titles

On Order

Summary

Summary

Reviews (2)

Publisher's Weekly Review

Library Journal Review

Excerpts

Excerpts

Table of Contents