The book of greens : a cook's compendium of 40 varieties, from arugula to watercress, with more than 175 recipes / Jenn Louis with Kathleen Squires ; photographs by Ed Anderson.
By: Louis, Jenn [author.].
Contributor(s): Squires, Kathleen [author.] | Anderson, Ed (Edward Charles) [photographer.].
Material type: TextPublisher: New York : Ten Speed Press, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, [2017]Edition: First edition.Description: ix, 317 pages : color illustrations ; 26 cm.Content type: text | still image Media type: unmediated Carrier type: volumeISBN: 9781607749844; 160774984X.Subject(s): Cooking (Greens) | COOKING -- Specific Ingredients -- Vegetables | COOKING -- Specific Ingredients -- Natural Foods | COOKING -- Reference | Cooking (Greens) | COOKING / Reference | COOKING / Specific Ingredients / Natural Foods | COOKING / Specific Ingredients / VegetablesGenre/Form: Cookbooks. | Cookbooks.Additional physical formats: Online version:: Book of greens.Item type | Current library | Collection | Shelving location | Call number | Status | Date due | Barcode | Item holds | |
---|---|---|---|---|---|---|---|---|---|
Book | Voorhees | Nonfiction | Adult | 641.654 Lou (Browse shelf(Opens below)) | Available | 05000009193264 |
Enhanced descriptions from Syndetics:
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
Includes index.
Includes bibliographical references and index.
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.
This reference guide to 50 different types of greens includes information on each one's origin, season, flavor, and nutrition, along with tips on how to shop for, store and clean them, as well as 150 delicious recipes that incorporate greens. --Publisher's description.
Table of contents provided by Syndetics
- 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)