{"product_id":"the-book-of-greens-isbn-9781607749844","title":"The Book of Greens","description":"\u003cb\u003eFrom 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.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eFor 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—\u003ci\u003eThe Book of Greens \u003c\/i\u003ehas 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.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eWinner of the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for \"Health \u0026amp; Special Diet\" category\u003cbr\u003e\u003cbr\u003e\u003cb\u003eFinalist for the 2018 James Beard Foundation Book Awards for \"Vegetable-Focused Cooking\" category\u003c\/b\u003e\u003c\/b\u003e\u003cb\u003ethe basics \u003c\/b\u003e4 \u003cbr\u003e \u003cb\u003ehow to use this book \u003c\/b\u003e6 \u003cbr\u003e \u003cb\u003etypes of greens in this book \u003c\/b\u003e8 \u003cbr\u003e \u003cb\u003enotes on commonly used ingredients \u003c\/b\u003e10 \u003cbr\u003e \u003cb\u003eseasonal chart \u003c\/b\u003e12 \u003cbr\u003e \u003cb\u003ebowls 101 \u003c\/b\u003e14 \u003cbr\u003e\u003cbr\u003e\u003cb\u003egreens \u003c\/b\u003e17 \u003cbr\u003e Agretti 19 \u003cbr\u003e Amaranth 23 \u003cbr\u003e Arugula 27 \u003cbr\u003e Bok Choy 33 \u003cbr\u003e Broccoli Rabe 41 \u003cbr\u003e Brussels Sprouts 51 \u003cbr\u003e Cabbage 55 \u003cbr\u003e Cardoon 63 \u003cbr\u003e Celtuce 69 \u003cbr\u003e Chard 77 \u003cbr\u003e Chickweed 84 \u003cbr\u003e Chicories 87 \u003cbr\u003e Chinese Celery 104 \u003cbr\u003e Chrysanthemum 107 \u003cbr\u003e Collard Greens 111 \u003cbr\u003e Dandelion Greens 119 \u003cbr\u003e Gai Lan (Chinese Broccoli) 127 \u003cbr\u003e Herbs 131 \u003cbr\u003e Kale 145 \u003cbr\u003e Lettuces 153 \u003cbr\u003eMâche 169 \u003cbr\u003e Malabar Spinach 172 \u003cbr\u003e Mallow 175 \u003cbr\u003e Minutina 178 \u003cbr\u003e Mizuna 181 \u003cbr\u003e Mustard Greens 185 \u003cbr\u003e Nettles 191 \u003cbr\u003e New Zealand Spinach 196 \u003cbr\u003e Purslane 199 \u003cbr\u003e Red Orach 203 \u003cbr\u003e Root, Fruit, and Vegetable Greens 207 \u003cbr\u003e Seaweed 241 \u003cbr\u003e Sorrel 247 \u003cbr\u003e Spigarello 251 \u003cbr\u003e Spinach 255 \u003cbr\u003e Succulents 261 \u003cbr\u003e Tatsoi 267 \u003cbr\u003e Watercress 271 \u003cbr\u003e Water Spinach 278 \u003cbr\u003e Wild and Foraged Greens 281 \u003cbr\u003e\u003cb\u003e\u003cbr\u003elarder \u003c\/b\u003e291“Jenn Louis is my greens-obsessed soulmate. In this gorgeous book she painstakingly runs through every green, herb, and chicory imaginable with detailed instructions and inspired advice—not to mention an incredible array of recipes for using this ultimate superfood. Her style is so personal yet so approachable—bringing in Asian, Middle Eastern, and West Coast flavors. I can’t wait to cook from this book!”\u003cbr\u003e\u003cb\u003e — SUZANNE GOIN, chef and author of \u003ci\u003eThe A.O.C. Cookbook\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“This is the only resource you’ll ever need on the myriad greens, known and unknown. It’s inspiring. It’s comprehensive. And it’s completely accessible. Jenn Louis has knocked this one out of the park. Get ready for a fun adventure eating your greens.”\u003cbr\u003e\u003cb\u003e — CARLA HALL, chef, restauranteur, and cohost of \u003ci\u003eThe Chew\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“Jenn Louis’s food always startles then beguiles. Innovative, yet based in tradition, this is food you can eat every day. \u003ci\u003eThe Book of Greens\u003c\/i\u003e is a smart, well-organized primer on my favorite food: greens. Jenn’s use of spice, fruit, acid, and herbs to bring a dish to life is a deeply personal signature and yields food that is bright, compelling, and delicious.”\u003cbr\u003e\u003cb\u003e — NANCY SINGLETON HACHISU, author of \u003c\/b\u003e\u003ci\u003e\u003cb\u003ePreserving the Japanese Way\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/i\u003e\"\u003ci\u003e\u003cb\u003eThe Book of Greens\u003c\/b\u003e\u003c\/i\u003e is a reminder of how wide the world of delicious plants can be—and gives us some easy, delicious ways to try them.\"\u003cbr\u003e\u003cb\u003e- ORGANIC LIFE \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\"Do not set your sights on new ideas for asparagus or haricots verts if you pick up \u003ci\u003e\u003cb\u003eThe Book of Greens\u003c\/b\u003e\u003c\/i\u003e by Jenn Louis, a chef and restaurateur from Portland, Ore. This beautifully photographed book is tightly focused on edible leafy plants, some of which, like arugula and romaine, you’ll find every day. Many others, including chrysanthemum greens and red orach, are rarities in most markets, though her recipes suggest substitutes.\"\u003cbr\u003e\u003cb\u003e- NEW YORK TIMES\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e“But even if you only make a handful of recipes from \u003ci\u003eThe Book of Greens\u003c\/i\u003e to begin with, the incredible bounty of information will—if you're adventurous and resilient!—introduce you to flavor pairings, techniques, and ingredients, all while challenging your understanding of what greens can even \u003ci\u003edo\u003c\/i\u003e. And when you do come home from the market with an exciting new leafy friend, \u003ci\u003eThe Book of Greens\u003c\/i\u003e will be in your library, full of suggestions for very special ways to use it.”\u003cb\u003e\u003cbr\u003e- FOOD52\u003cbr\u003e  \u003cbr\u003e\u003c\/b\u003e\"Chef Jenn Louis profiles 40 of her favorites, from basic Brussels sprouts to underutilized cardoon and celtuce. Standout recipes: Charred Cabbage with Miso and Carrot Greens Salsa Verde.\"\u003cb\u003e\u003cbr\u003e- MODERN FARMER \u003c\/b\u003eJENN LOUIS is the chef\/owner of the Portland, Oregon, restaurants Lincoln and Sunshine Tavern. A \u003ci\u003eFood \u0026amp; Wine \u003c\/i\u003eBest 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 \u003ci\u003e\u003ci\u003eTop Chef Masters, \u003c\/i\u003e\u003c\/i\u003eas well as ABC's \u003ci\u003e\u003ci\u003e\u003ci\u003eThe Chew\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e, and her work has also been featured in the \u003ci\u003e\u003ci\u003e\u003ci\u003e\u003ci\u003eWall Street Journal, \u003ci\u003eFood \u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e+\u003ci\u003e\u003ci\u003e\u003ci\u003e\u003ci\u003e\u003ci\u003e Wine, \u003ci\u003eBon Appetit, \u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003ethe\u003ci\u003e\u003ci\u003e\u003ci\u003e\u003ci\u003e\u003ci\u003e\u003ci\u003e \u003ci\u003eNew York Times, \u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003eand\u003ci\u003e\u003ci\u003e\u003ci\u003e\u003ci\u003e\u003ci\u003e\u003ci\u003e\u003ci\u003e \u003ci\u003eShape, \u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003eamong others. She has appeared at notable culinary events across the US, including the SoBe Wine \u0026amp; Food Festival, FEAST Portland, and the Food + Wine Classic in Aspen. Her first cookbook,\u003ci\u003e\u003ci\u003e\u003ci\u003e\u003ci\u003e\u003ci\u003e\u003ci\u003e\u003ci\u003e\u003ci\u003e \u003ci\u003ePasta by Hand\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e, was nominated for an IACP Award. \u003ci\u003e\u003ci\u003e\u003ci\u003e\u003ci\u003e\u003ci\u003e\u003ci\u003e\u003ci\u003e\u003ci\u003e\u003ci\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003eKATHLEEN SQUIRES is a freelance food writer whose work has appeared in the \u003ci\u003e\u003ci\u003e\u003ci\u003e\u003ci\u003e\u003ci\u003e\u003ci\u003e\u003ci\u003e\u003ci\u003e\u003ci\u003e\u003ci\u003eWall Street Journal, \u003ci\u003eSaveur, National Geographic Traveler, \u003ci\u003eTime Out New York, \u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003eand\u003ci\u003e\u003ci\u003e\u003ci\u003e\u003ci\u003e\u003ci\u003e\u003ci\u003e\u003ci\u003e\u003ci\u003e\u003ci\u003e\u003ci\u003e\u003ci\u003e\u003ci\u003e \u003ci\u003eNew York Magazine.\u003cbr\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003cb\u003epesto 101 \u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e 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. \u003cbr\u003e\u003cbr\u003e\u003cb\u003eJust keep in mind a few things:\u003c\/b\u003e \u003cbr\u003e Always use oil. \u003cbr\u003e Add lemon juice of vinegar for brightness. \u003cbr\u003e Use garlic to taste. \u003cbr\u003e Bitter greens can work well as long as they are properly balanced with fat and acid. \u003cbr\u003e For the best texture, stick to the less-watery types that I have suggested. \u003cbr\u003e\u003cb\u003e\u003cbr\u003eNOTE: \u003c\/b\u003eI’ve aligned my favorite flavor combinations (i.e., cilantro + pumpkin seeds + Cotija cheese), but feel free to mix and match! \u003cbr\u003e\u003cb\u003e\u003cbr\u003efollow this basic recipe, and you have pesto. \u003c\/b\u003e\u003cbr\u003e 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. \u003cbr\u003e\u003cbr\u003e 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.","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":46301202350309,"sku":"NP9781607749844","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781607749844.jpg?v=1767738466","url":"https:\/\/k12savings.com\/products\/the-book-of-greens-isbn-9781607749844","provider":"K12savings","version":"1.0","type":"link"}