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

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by Jenn Louis, Kathleen Squires



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From one of Portland, Oregon's most acclaimed chefs comes this encyclopedic reference to the world of greens, with more than 175 creative recipes for every meal of the day.

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Product Details

ISBN-13: 9781607749844
Publisher: Potter/Ten Speed/Harmony/Rodale
Publication date: 04/11/2017
Pages: 328
Sales rank: 418,988
Product dimensions: 8.20(w) x 9.60(h) x 1.20(d)

About the Author

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.

Read an Excerpt

pesto 101 

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. 

Just keep in mind a few things: 
Always use oil. 
Add lemon juice of vinegar for brightness. 
Use garlic to taste. 
Bitter greens can work well as long as they are properly balanced with fat and acid. 
For the best texture, stick to the less-watery types that I have suggested. 

I’ve aligned my favorite flavor combinations (i.e., cilantro + pumpkin seeds + Cotija cheese), but feel free to mix and match! 

follow this basic recipe, and you have pesto. 

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. 

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.

Table of Contents

the basics
how to use this book
types of greens in this book
notes on commonly used ingredients 10 
seasonal chart 12 
bowls 101 14 

greens 17 
Agretti 19 
Amaranth 23 
Arugula 27 
Bok Choy 33 
Broccoli Rabe 41 
Brussels Sprouts 51 
Cabbage 55 
Cardoon 63 
Celtuce 69 
Chard 77 
Chickweed 84 
Chicories 87 
Chinese Celery 104 
Chrysanthemum 107 
Collard Greens 111 
Dandelion Greens 119 
Gai Lan (Chinese Broccoli) 127 
Herbs 131 
Kale 145 
Lettuces 153 
Mâche 169 
Malabar Spinach 172 
Mallow 175 
Minutina 178 
Mizuna 181 
Mustard Greens 185 
Nettles 191 
New Zealand Spinach 196 
Purslane 199 
Red Orach 203 
Root, Fruit, and Vegetable Greens 207 
Seaweed 241 
Sorrel 247 
Spigarello 251 
Spinach 255 
Succulents 261 
Tatsoi 267 
Watercress 271 
Water Spinach 278 
Wild and Foraged Greens 281 


Customer Reviews

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The Book of Greens: A Cook's Compendium of 40 Varieties, from Arugula to Watercress, with More Than 175 Recipes 4.7 out of 5 based on 0 ratings. 3 reviews.
HelgaN More than 1 year ago
NOTE: I received this book curtesy of NetGalley and Ten Speed Press in exchange for an honest review. Ever wanted to know nearly very thing about greens. Then this is the book for your, very informative if you are a bit adventurous it is a must. I really enjoyed learning a few new things and will definitely make a couple of these recipes if the near future.
DaneWeimMama More than 1 year ago
Loved this!! I am a big greens eater (although I do a enjoy a burger now & then ;) & this book has such unique & delicious ways to use greens. I even got my husband to try a few new things & that's big. If you enjoy kale, arugula, brussels sprouts this book is for you. It goes way beyond just the everyday greens you can find at the neighborhood grocery & details some truly fantastic recipes. I voluntarily reviewed an Advance Reader Copy of this book.
Rosemary-Standeven More than 1 year ago
If you are expecting a book telling you how to cook the normal vegetables that you find in a supermarket, then this book is probably not for you. It is designed for the adventurous (though not necessarily highly skilled) cook, who finds unusual greens in farmers’ markets, in their garden or out foraging, and wants to know what they are and what to do with them. It is more like an encyclopaedia or reference book than a normal cookbook, but does contain some fabulous recipes. The plants are introduced in alphabetic order by their common American name, with their Latin binomial and alternative names. The Latin names are handy if you want to grow the vegetables and need to look them up in a seed catalogue or gardening book. There are notes on their nutritional content, origin, season, storage and cleaning instructions, suggested food pairings and a number of recipes using the vegetable. There are beautiful photographs of each plant, but not often the finished dishes. There were a number of greens that I had neither seen nor heard of before – such as Agretti, Celtuce, Malabar and New Zealand Spinach, Spigarello and Tatsoi – and now intend to keep an eye out for. There are several greens that I have heard of, but not yet cooked, as they are either difficult to source – such as cardoons, succulents and amaranth – or I had not considered trying. Common vegetables do appear in the book but are often dealt with in unusual ways – e.g. grilled cabbage or pureed lettuce – or using parts of the vegetable that are normally discarded – such as carrot, celery or tomato leaves. There is a very wide range of recipes, many which you may not have seen before. Some are meat based, others vegetarian or vegan. Some are for main dishes, some for sides, accompaniments or sauces. Many – though not all – are “healthy”. All are interesting, and the only thing they have in common is that they use greens in innovative ways. Every recipe gives both imperial and metric measurements, which is very helpful for non-American cooks, and much appreciated. I tried a number of the recipes, and all turned out very well. I was most impressed by the recipes for “Brussel Sprout Chips”, and “Celery Leaves and Hearts with Brussel Sprouts and Butternut puree”. Brussel sprouts are always a problem in my household. My husband will normally only eat one sprout a year, under duress, at Christmas, but we both really enjoyed these recipes, and I can now sneak sprouts back into the kitchen. Who would have thought that raw, thinly sliced Brussel sprouts or deep fried sprout leaves could taste so good? I was rather limited by reviewing the book in the middle of winter, when many of the plants were out of season. However, I intend to make much more use of the recipes in the spring and summer, and plant some of the more unusual greens in my garden – as well as using some greens that I already grow but have been neglecting. This is a wonderful book for adventurous cooks, foodies and vegetable gardeners alike. I received this copy from the publisher via NetGalley in exchange for an honest review