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The Book of Greens ─ A Cook's Compendium of 40 Varieties, from Arugula to Watercress, with More Than 175 Recipes
- ISBN13：9781607749844
- 出版社：Ten Speed Pr
- 作者：Jenn Louis; Kathleen Squires
- 裝訂／頁數：精裝／336頁
- 規格：25.4cm*20.3cm*3.2cm (高/寬/厚)
- 出版日：2017/04/11
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作者簡介
商品簡介
From one of Portland, Oregon’s most acclaimed chefs comes this encyclopedic reference to the world of greens, with more than 150 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 150 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 totally fresh 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.
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 150 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 totally fresh 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.
作者簡介
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.
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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