About this item
From one of Portland, Oregons 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
About the Author
Jenn is chef/owner of the celebrated Lincoln restaurant in Portland, Oregon. A Food & Wine Best New Chef and a James Beard Foundation Award semifinalist for Best Chef: Northwest, Louis' culinary career spans nearly two decades. Her first cookbook, Pasta by Hand: A Collection of Italy's Small Pasta Shapes and Dumplings (Chronicle) was a finalist for the 2016 IACP Award for Best Single Subject Cookbook, and her second, The Book Of Greens (Ten Speed Press) will publish in the spring of 2017 as an encyclopedic guide to the world of greens. When not in the kitchen, Louis can be found traveling the globe, teaching cooking classes, playing the drums or spending time with her two cats.
