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The book of greens: a cook's compendium of 40 varieties, from arugula to watercress, with more than 175 recipes

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Winner of the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for "Health & Special Diet" categoryFinalist for the 2018 James Beard Foundation Book Awards for "Vegetable-Focused Cooking" categoryFrom 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.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 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.
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Grouping Information

Grouped Work ID0eed908e-597f-49ff-1c99-a7a41ac3ed20
Grouping Titlebook of greens a cooks compendium of 40 varieties from arugula to watercress with more than 175 recipes
Grouping Authorjenn louis
Grouping Categorybook
Grouping LanguageEnglish (eng)
Last Grouping Update2020-10-21 02:28:23AM
Last Indexed2020-10-21 02:56:19AM
Novelist Primary ISBNnone

Solr Details

accelerated_reader_point_value0
accelerated_reader_reading_level0
auth_author2Anderson, Ed
Squires, Kathleen,
authorLouis, Jenn,
author2-roleAnderson, Edphotographer (expression)
Squires, Kathleen,author.
author_displayLouis, Jenn
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Central
Colonial Heights
Fair Oaks
detailed_location_catalogArden-Dimick
Central
Colonial Heights
Fair Oaks
display_descriptionWinner 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

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.

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 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.
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ils:.b24709530BookBooksFirst edition.EnglishTen Speed Press, [2017]ix, 317 pages : color illustrations ; 27 cm
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subject_facetCookbooks
Cooking (Greens)
title_displayThe book of greens : a cook's compendium of 40 varieties, from arugula to watercress, with more than 175 recipes
title_fullThe Book of Greens A Cook's Compendium of 40 Varieties, from Arugula to Watercress, with More Than 175 Recipes [A Cookbook]
The book of greens : a cook's compendium of 40 varieties, from arugula to watercress, with more than 175 recipes / Jenn Louis with Kathleen Squires ; photographs by Ed Anderson
title_shortThe book of greens
title_suba cook's compendium of 40 varieties, from arugula to watercress, with more than 175 recipes
topic_facetCooking & Food
Cooking (Greens)
Nonfiction
Reference