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

The Book of Greens: A Cook's Compendium of 40 Varieties, from Arugula to Watercress, with More Than 175 Recipes [A Cookbook] (Hardcover) (ISBN-13: 9781607749844)

Vendor: Jenn Louis
Product type: Books
Format: Hardcover
$35.00
$35.00
$35.00
Subtotal: $35.00
The Book of Greens: A Cook's Compendium of 40 Varieties, from Arugula to Watercress, with More Than 175 Recipes [A Cookbook] by Louis, Jenn

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

$35.00
The Book of Greens: A Cook's Compendium of 40 Varieties, from Arugula to Watercress, with More Than 175 Recipes [A Cookbook] by Louis, Jenn

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

$35.00
Format: Hardcover
Description
Description
x
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

Author: Jenn Louis, Kathleen Squires
ISBN-10: 160774984X
ISBN-13: 9781607749844
Publisher: Ten Speed Press
Language: English
Published: 04/11/2017
Pages: 328
Format: Hardcover
Weight: 2.80lbs
Size: 10.20h x 8.20w x 1.20d

Review Citation(s):
Publishers Weekly 12/05/2016
Library Journal 03/15/2017 pg. 134
By Jenn Louis
By Jenn Louis
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JENN LOUIS is the chef/owner of the Portland, Oregon, restaurants Lincoln and Sunshine Tavern. A Food & Wine Best 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 the Wall 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.

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