The Book of Greens: A Cook's Compendium of 40 Varieties, from Arugula to Watercress, with More Than 175 Recipes [A Cookbook]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 |
Contents
| 1 | |
| 8 | |
Agretti | 19 |
Arugula | 27 |
Bok Choy | 33 |
Broccoli Rabe | 41 |
Brussels Sprouts | 51 |
Cardoon | 63 |
Lettuces | 153 |
Mâche | 169 |
Mallow | 175 |
Mizuna | 181 |
Nettles | 191 |
Purslane | 199 |
Root Fruit and Vegetable | 207 |
Seaweed | 241 |
Celtuce | 69 |
Chard | 77 |
Chickweed | 84 |
Chinese Celery | 104 |
Chrysanthemum | 111 |
Dandelion Greens | 119 |
Gailan | 127 |
Kale | 145 |
Sorrel | 247 |
Spinach | 255 |
Succulents | 261 |
Tatsoi | 267 |
waterspinach | 278 |
Acknowledgments | 303 |
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The Book of Greens: A Cook's Compendium of 40 Varieties, from Arugula to ... Jenn Louis,Kathleen Squires No preview available - 2017 |
Common terms and phrases
15 minutes airtight blanched bottom bowl braising brown butter cabbage carrot celery chard cheese chiles Chinese choose chopped clean color combine container cook cool cover cream crisp decrease dish Divide dough Drain dress eggs finely fish flavor flour fresh freshlygroundblack pepper garlic garnish gently grated GREENs to TRY halved heat herbs immediately Italy juice Kosher salt leaves lemon lettuce lightly meat medium milk mixture mustard needed olive oil onion packed Parmigiano-Reggiano pasta peeled pepper pickled pieces Place plastic wrap plate pork potatoes puree radishes recipe REFREsh refrigerator Remove rice roasted salad sauce sautéing seasalt season with salt seeds serves sesame shallot side simmer soup spinach spring squash steaming stems stir-frying stirring sugar tablespoons teaspoons temperature tender texture thinly sliced toasted tomatoes toss Transfer turn varieties vegetable vegetable oil vinaigrette vitamins warm week wilted