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

by Jenn Louis, Kathleen Squires

From 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.

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

Genres: Cookbooks, Food, Cooking, Nonfiction, Gardening, Culinary, Reference

328 pages, Hardcover

Published April 11, 2017

Reviews

[Gigi · Rating 5 out of 5]

A wonderful book for inspiration in the garden and kitchen, filled with fascinating history of currently uncommon vegetables, though not especially practical as a cookbook.

[BookBec · Rating 3 out of 5]

A good number of interesting recipes, and an awful lot of greens that you're not going to find unless you live near incredible ethnic markets. And I say that as someone in a big city with some great ethnic markets. But, bless her, the author gives alternative greens on every recipe, so if the recipe sounds good but you know you'll never find the obscure green, you can sub in her recommendation.

Why only 3 stars? I save 4 stars for cookbooks that are likely to earn a place on my shelves. This is a library book, and I can see checking it out again, but it doesn't quite make the ownership cut. There are a lot of Asian recipes with ingredients I've never heard of, a lot of recipes with dairy that I can't eat, and the aforementioned obscure greens.

Plus the book has mistakes that indicate poor editing -- a shame, since it's quite lovely in general. Just looking through quickly, I saw two recipes with ingredients in their titles that didn't appear in the recipes themselves. There's the fava/kohlrabi picture mislabeling that another reviewer mentioned. There's the time we're told to "ring out" boiled greens (please "wring" them out instead!). Little errors like that are like fingernails on a chalkboard to me; they spoil the overall experience of a book.

[Lara · Rating 4 out of 5]

This is a wonderful book for those wondering how to prepare different types of greens, including less common ones. Each type of green is described, including general information on preparation. then there is a series of recipes, many of which mention other greens that can be used as substitutes. I had some Swiss Chard on hand, so made the Swiss chard polenta and the Pickled chard stems. The polenta was amazingly delicious (it had cheese too), and is a great side dish that is also pretty substantial. The pickles were crispy and tasty--a garnish to add flavor and texture to a salad or to eat with a steak.

I received a digital copy for review; my comments were my own.

[Melissa Dee · Rating 5 out of 5]

This A-Z compendium of Greens contains not only recipes, but a number of useful tips for shopping for, storing, and planning meals around a huge variety of greens. Louis uses not only old favorites, but a whole host of new (to me) vegetables including, just in the A’s, Agrumi and Amaranth. Her recipes are delightfully eclectic arising from her extensive travels. I’ve tried a few, including the steamed white fish, with cardoons (I subbed in Chinese celery), the bruschetta with escarole, and the kale salad with minneolas and preserved lemons. All were delicious and unique.

In truth, this would be a great cookbook project. So many of the recipes were enticing, not too complicated, but layered with interesting flavors.

I voluntarily read and reviewed an advanced copy of this book. All thoughts and opinions are my own.

[Lance Mellon · Rating 4 out of 5]

Great book about veg, very informative about which part of the veg to eat. Most people don't know that top of root veg is as good as the bottom. Great recipe for aloe drink. There's an errata on page on page 209 right top which is not a kohlrabi but a fava. I hope the editor can fix this on its next re-print.

[Melissa · Rating 4 out of 5]

So impressed by how clever and creative some of these recipes are--very different ways to use greens, great ideas for CSA season! I think it could have been set up to be slightly more informative, some of the greens I hadn't heard of it would have been nice to learn more about them, so I knocked it down a star for that. This is the book that lettuce jam comes from!!!

[Alison Slyman · Rating 4 out of 5]

4.5 stars. How awesome that chrysanthemum greens were in this book. I learned how to cook them and add them to soup. Also, I loved to read the culinary uses for purslane, pea greens, sorrel, squash greens and succulents!

[Diana · Rating 5 out of 5]

Recipes I copied:

Arugula salad with red grapes, feta and dukkah
Borani Esfanaaj (Persian green dip)
Swiss chard polenta
West African peanut stew with collard greens and potatoes
Nettle Pakoras

[Debbie · Rating 3 out of 5]

"The Book of Greens" explains how to use 40 varieties of leafy greens in your cooking and provides 175 recipes that include those greens. These are not "healthy" recipes. She adds the greens to dishes that use cheese, cream, eggs, fish or meat and use a lot of oil or sugar. Since she's trying to get a specific blend of taste and texture, I doubt the dishes will taste as good if you remove or replace some of the ingredients. She's traveled a lot, so there are recipes from other cultures in addition to adding greens to more Western foods.

The book is organized around the Greens information pages. The Greens are listed alphabetically and include pictures of the greens and information about what season they grow in, what foods they pair well with, and how to choose, clean, store, refresh, and cook them. After the information page for a specific Green, she provided recipes that used that Green. The recipes usually served 4 but varied between serving 1 and 12 people. Some recipes were simple, while others had many steps and involved more time and effort.

The book also had a few templates, like for how to make a salad (add a food from this list, then add a food from this group, and so on). I did find the information pages about the greens to be useful, but I'd expected a book that helped healthy eaters to find new, tasty ways to eat their greens. But it's more targeted at foodies than health nuts.

I received this book as a review copy from the publisher through Blogging for Books.

[Leyla Johnson · Rating 5 out of 5]

If you have ever wandered through a fresh food market and wonder what that vegetable is, or even if you knew, wondered how to cook with it. Well what a wonderful and informative this book will prove to be. I for one had often followed my grandmother into the fields on a forage expedition and ate the results of these hunts, but now I find myself 50 yrs later, wondering how did she cook these thing to make them taste for great. This book answers all my questions and has introduced me to many that I did not know about. I love green but find the same old ways of cooking the same old ones - not anymore.
This is not only a fabulous recipe book, but it also is an encyclopaedia of greens, as the author presents it. There are fabulous photos for easy identification, uses, how to handle and recipes. There is even on for lettuce panna cotta could be interesting and very refreshing to the palate, make a nice change to the soggy lettuce leaf on the side of the plate. I love this this book and it is one which I will dip into often.

[Shipshapeeatworthy · Rating 5 out of 5]

For those of you who are unfamiliar with Louis, she is an acclaimed chef, restaurateur, and cookbook writer from Portland, Oregon. Book of Greens is her second cookbook and it is a beautiful, encyclopedic look at the world of greens. Right from the beginning Louis’ connection to greens is apparent — growing up in Southern California her family grew their own food. I can’t imagine what it was like growing up and having a yard full of citrus trees, avocado trees, along with peach and plum (did I mention a grape arbor??).
She also speaks in her intro about traveling and being interested in the regional cuisines of the countries that she visited. I think this is what makes Book of Greens so special — each recipe is highly influenced by her upbringing and her travel experiences thus giving the reader recipes that are interesting and innovative. One of the first recipes I tried were the Green Pancakes which were inspired by a chef-friend of hers from Miami. This recipe caught my eye because she explains in the recipe head notes that her friend gets his children to eat greens by throwing them into pancakes (“a pancake is a pancake”). Perfect! As I am always trying to get my tot to eat more greens anything to entice her is welcome! This is where instead of taking the easy route, it’s clear that she has experimented with the recipe because it contains not only spinach but fresh mint! Who knew that these flavours would be so complimentary? Serving it with a spiced plum-pear compote really made for an unexpectedly Spring-y weekend brunch (because when it looks this fancy it’s not just a breakfast anymore). As an aside, I made these pancakes egg and dairy-free by subbing in coconut oil, a mix of coconut and almond milk, along with a commercial egg replacer (I use Bob’s Red Mill). Also, as with most of her recipes she offers “Other Greens to Try” at the end of the recipe — once you’ve tried one version she’s given you ideas on what other greens would work (for example in this recipe she suggests chard or mache). Little details like this really help home cooks to branch out and try new ingredients.
As I mentioned earlier, I get caught up in buying the same-old-ingredients and forget that the grocery stores and markets do offer more than just spinach. Going further along this idea, often times I forget that many plants are edible — root to tip. Now that farmer’s markets are gearing up for a new season, while I look forward to beets and their greens, Louis’ also has gotten me to go out of my comfort zone and examine the uses of radish greens. When I made her Radish Greens and Mango Smoothie w/ Curry and Yogurt I was amazed at the flavour of the greens. Unlike some, radish greens do not have a really pronounced “green” taste and paired with the mango, curry, and yogurt made for a mild and sweetly delicious combination. It is here where I can see how her travels inform her recipe development. I even shared this smoothie with my friend who was leery about having curry powder in a smoothie but was pleasantly surprised by how much she enjoyed it. Speaking of root-to-tip uses, one recipe I’ll be excited to try is her Tomato Leaf-Egg Pasta w/ Butter and Fresh Tomato Sauce.
Recipes in the book are divided by section and each section focuses on a different green — 40 greens in all, 175 recipes. Common greens are easily sourced — such as cabbage, chard, spinach. Other more rare greens such as: Gai Lan, Mizuna, or Agretti are given the same care and attention, although not as easy to come by. She provides a seasonal chart in order to help understand when greens are at their best and she also delves into “The Basics” so that if you’re unfamiliar with greens she provides information on how to approach cooking with them. As in with most cookbooks nowadays she offers a pantry section on common ingredients and I found that I didn’t really have too much trouble sourcing items for the recipes I tried. When I made her Nori and Coconut Flour Buttermilk Biscuits w/ Sesame Shichimi Butter I found both the Nori and Shichimi spice at a national-chain grocery store. It should be said that the Book of Greens is not a special diet cookbook and has meat ingredients which should appeal to many different types of cooks (I think if I ate meat the first recipe I’d try is her Dandelion Greens, Prosciutto, and Olive Picnic Cake — it sounds so intriguing!)
Book of Greens has been the perfect addition to my cookbook library because I don’t have another book like it — Louis’ has taken the time to explore a little explored subject (imho) and offered something truly original. All of the recipes I’ve tried have been amazing from the most delicious Pesto I’ve ever made (her Pesto 101 provides a perfect template to concoct any type of pesto imaginable!) to the surprising Lettuce and Carrot Cake. Who knew you could bake Iceberg Lettuce into a dessert?! I think if I try it again I’ll add less oil but the overall flavour knocks the humdrum carrot cake we are familiar with right out of the kitchen. Remember that same-old-spinach-salad I mentioned earlier? Replaced! I made her Simple Dandelion Greens Salad w/ Grilled Pears one night for dinner and it was enjoyed so much! No worries about buying greens I have no idea how to cook (or deal with) — Book of Greens has got me covered.
I would like to take this opportunity to thank Ten Speed Press for providing me with a free, review copy of this book. I did not receive monetary compensation for my post, and all thoughts and opinions expressed are my own.

This is an excerpt of a longer review from www.shipshapeeatworthy.wordpress.com

[Nancy · Rating 2 out of 5]

Great information on the history of many greens along with their typical uses, flavors, etc. But almost all of the recipes use dairy, meat or cups of oil. I can't imagine how you'd even taste the unique flavors of the greens with these added ingredients. I expected recipes that would highlight each green's individual flavors.

[Amber · Rating 4 out of 5]

This book is really cool. Not only does it give you recipes, but it gives you other information about the greens, like when to buy it, how to buy it, how to store it, etc.

[Claire · Rating 4 out of 5]

Loved leaning about greens, but the recipes are useless to me because a solid 98% of them have at least 1 cup of heavy cream in the ingredients list. I cant work with the Paula Deen lifestyle.

[Nora St Laurent · Rating 4 out of 5]

This book blew my mind about the wide-ranging shapes and sizes of the 40 varieties of greens listed inside this beautiful hardback book. I was amazed by what you could create with them. This writing team includes familiar and obscure greens in the recipe mix. The recipe headings include Starters and Snacks, Salads and sides, Fish and Seafood, Pasta, Grains and dumplings, Meaty mains, Drinks and sweets, and Veggie mains.

The authors begin the book with the basics. They talk about getting started. 1. Buy fresh in small quantities. 2. Be gentle with your greens 3. Dress and season salads just before serve 4. Eat fresh and abundantly.

After greens training 101 they kick off the recipes with a chart on salad bowls and how you can be creative. Then they go through the sections I’ve listed above. First, there is an explanation about the dish and the vegetable which include many lovely pictures. The serving size is given (the recipes range from one - two serving size to 12) Then the ingredients are listed. Many of the ingredients you can find in the store but some of the main star greens are hard to locate. On many of the recipes, they give an “Other Greens to Try” option.

The author states, “When I was learning how to cook, I would shop weekly and buy something I had never cooked or eaten before. You should do this too, go to an Asian grocery store and marvel at the varieties that are familiar and unfamiliar. Check out every local farmers’ market you can and talk to the farmers. Ask questions and buy some greens that you have never tried before.”

You can feel the authors passion through their words, they love greens and the adventure in finding them, cooking them and sharing them.

After looking at all the pictures and recipes I don’t feel that passionate about greens. I made Eggplant Puree, Celtuce Frittata and got the ingredients for Kulcha with Celtuce but after re-reading the instructions when I got home I was overwhelmed by the process and steps. I didn’t make it. I never could find Celtuce so I went with the alternative green celery. Some recipes in this book were easy like the Eggplant Puree and some were complicated to create like the Kulcha with Celtuce. My family did not like the Eggplant Puree but loved the Frittata.

I’ve reviewed many cookbooks. This is the first cookbook I’m donating to the library so other “passionate” veggie green folks can enjoy it. If you are as passionate about greens like the authors are this is the book for you.

Disclosure of Material Connection: I received a complimentary copy of this book from the Blogging for Books site. I was not required to write a positive review. The opinions I have expressed are my own. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255 “Guides Concerning the Use of Endorsements and Testimonials in Advertising”

Nora St. Laurent
TBCN Where Book Fun Begins! www.bookfun.org
The Book Club Network blog www.psalm516.blogspot.com
Book Fun Magazine
SVP Promotions

[Jill · Rating 5 out of 5]

This book is full of recipes for healthy greens that are full of different vitamins. It shows how to take care of the greens after you buy them, how to prepare them, and how to cook them so they will maintain their appropriate taste and texture. It gives an introduction to each of the kind of greens that are used, as well as lists different varieties of the greens, what season to use them, how to choose, clean, store, and refresh them. It gives cooking methods, other food items that pair well with them, and usually a picture of each type of green, and one picture of a recipe within the group of recipes included (from what I noticed). There are a variety of recipes to use hot or cold.

This cookbook has been helpful to me because I was interested in learning about which greens have Vitamin K in them, which I try to eat a vegetable that contains Vitamin K at least once a day. I often fall short of that goal, so I just bought some Vitamin K vitamins to help make up for the days I don't get to eat them.

A lot of the recipes seem kind of complex to me, I think because I am not used to cooking with greens and usually eat them only in salads. It has helped me to understand that a lot of greens are available at Farmer's Markets. I like the recipes will challenge my cooking skills!

There was one part of the book that lists a theory from someone else that used some bad language in it that I would have rather not read. I am thinking of tearing that page out of the book so I will not come across it again because all the rest of the book seems helpful to me.

This book helped show me some more interesting ways to cook greens, especially with meats.
It is full of recipes to help make eating greens more interesting. I hope to try out some of the recipes soon!

My review= 4.5 out of 5 stars

I received this book free from a blogging program for the purpose of reviewing it.

[Elaine - Small Farm Big Life · Rating 5 out of 5]

Check out my blog for more book reviews

This book is absolutely beautiful! It is a hard cover with an easy to open spine (I love when a cookbook stays open while I'm using it!). The lettering on the front is embossed and the book contains beautiful photography. Even before reading the book I fell in love with it's look and feel.

Honestly I was a little intimidated by this cookbook. We eat greens, but the typical everyday kind. Lots of salad, broccoli, spinach, and brussel sprouts are consumed in this house. We don't tend to branch out from those because we know so little about other options. Things like agretti, cardoon, and sorrel aren't consumed because I have no idea what to do with them.

I loved that the book broke down the greens into robust, tender, delicate and sturdy. This gave me a better idea of what I was dealing with before I even purchased the ingredients. There's also a very helpful seasonal chart in the front of the book that let me know what I can purchase or grow during this time of year. I've looked at seeds for several of the plants listed in the summer section, but without knowing what to do with them have passed them up.

The greens section walks through each plant in alphabetical order. This makes it easy to quickly open the book and find the green you're searching for and the recipes provided for it. There are gorgeous color photos of each green type making then easy to identify in real life.

I highly recommend this book to anyone wanting to eat fresh, delicious greens that are out of their everyday ordinary meal planning. There are 175 easy to execute, delicious recipes for side dishes and complete meals. Plus, this book is so pretty that you could easily display it on your coffee table!

[Whitney · Rating 5 out of 5]

I was absolutely delighted with this cookbook. The information is presented in an easy to find manner. It is presented in a very clear manner and I loved how there was some information about the type of green before each group of recipes. I think it is very helpful when buying, storing, and cooking to have some knowledge of the ingredients you are using to make the dish taste wonderful.

The book is filled with beautiful pictures that will make you want to try all the recipes in the book. Whether you are a big greens eater or new to a lot of these plants you will find inspiration in this cookbook.

I tried several recipes from this book and found them all to be very tasty. While I normally like greens and try to eat a lot of them, this is a very high recommendation because I while trying these recipes I was having difficulties eating greens due to morning sickness. I found the flavors worked well for me and I was able to eat some of the recipes in this book. I still did not eat large quantities, but I was able to enjoy some greens despite my issues.

This is a cookbook that I will continue to use. I enjoyed the information presented and the variety of recipes. I am particularly looking forward to using greens I have never used before. I found The Book Of Greens to be an inspiration in my everyday cooking. I am also pleased that it is a beautiful addition to my cookbook library.

If you like greens or are looking for recipes to try I highly recommend using this cookbook.

I received a free copy of this book from Blogging For Books in exchange for an honest review.

[Andrew Farley · Rating 5 out of 5]

If you've ever wanted to expand your knowledge of leafy greens, this is the book for you!

The Book of Greens jam packed with information and creative ideas concerning greens. No more will you have to cast aside the leafy parts of vegetables you felt were unnecessary. No more will you pass by the farmer's market stands of obscure leaves. With this book you will have the power to transform these once cast out bits into the highlight of any dish...

Well, maybe not ANY dish, but at least four delicious, eye-catching dishes per green. Which, I would bet, is four more than you could before. And what is the one downside of this? You're compost will now have to go without.

Truly this book will help to increase your knowledge of all greens from ones you've never heard of, to others you thought you knew everything about. Not limited to cooking, you will learn about cleaning, storing, and refreshing, which will help you maximize use and minimize waste. A better title may have been The Book of Green Leaves, as contained within you will find asparagus leaves, but if you thought the green stocks qualified, you would be wrong.

In conclusion I felt this was a great book, and I learned a lot from it. I would highly recommend this book.

I received this book from the Blogging for Books program in exchange for this review.

[Sherri Smith · Rating 5 out of 5]

Synopsis: This is for those of us who are aware of the wealth of green veggies out in the market today, but have no idea how to cook or use them, outside of the typical same greens you eat day after day. This cookbook is for us. It tells us the good things about the green vegetables and in addition, provides some recipes that we can follow along and taste the greens for ourselves.

I did try one of the recipes, and it was for a minestrone soup. The one thing (outside of the greens) that took my soup from medicore to outstanding, was the heel of cheese that was recommended. In addition, in my soup I used rice versus the traditional pasta. For me, the recipe was a 10+ which means I can rate this book super high. Because the recipes are wonderful. At least with the one I tried. BUT, it means that I don't have any trepidation in trying any others, because my experience says that they work.

In addition to the recipes, I found the details about each green very informative and helpful. It has made me want to go out and find greens, outside of my typical kale, spinach and romaine, and explore the world of greens.

I did get this book complimentary from the publisher, however the review is based upon my own opinion.

[Alisa · Rating 5 out of 5]

BEAUTIFUL full color photos, and delicate, elegant recipes are arranged by the green in question. In short, I want a copy to keep for the generations.

If you have ever been to a farmer's market, or did one of those organic "plot share" programs, you might have run into some greens that you had never seen before and whose name you have never heard uttered. When I lived in Southern Arizona, I used to frequent a food bank farmer's market that had robust seasonal offerings that made sense for the environment. Lemme tell you, greens that grow well in Arizona without hogging too much water are strange things indeed. Things you will never find in a supermarket, even a fancy Whole Foods. I wish I'd had this book at that time, because it was basically trial and (usually) error with weird hippie blog recipes. Now that I live in São Paulo, my greens are much more limited, and the ones we do have are weird things that the dictionary says are the same as their North American counterparts, but they surely do not taste nor act the same. Anyways, I'm trying to accept the "espinafre" for what it is (thanks to this book I learned it is New Zealand Spinach and despite the name is not technically a spinach), and maybe broaden my horizons to try to encounter weirder species.

[Gabrielle · Rating 3 out of 5]

This is a gorgeous, but impractical, book. Lots of fun information here, from plant histories to recipes from many cultural traditions, and many dishes I'd happily order at a restaurant. But the majority of greens in this book are going to be hard to find for most people, and many other ingredients will be hard to find as well (some depending on your local ethnic markets, some depending on the hipness of your city).

She does provide suggestions for other types of greens you can substitute in many recipes, as long as your interest is just in the recipe and not in the specific greens featured in it. As others have mentioned, there are also quite a lot of rich ingredients, including meat and dairy, so this is not a book for vegans, or the dairy-free like me, or for those looking for their veggies to be front and center.

I am practically the target demographic here--I shop at farmers markets every week, I live near a host of very good Asian markets, and I've spent my entire adult life reading and thinking about food, so none of these greens were entirely unknown to me. But I don't have the time or the money to chase down rare ingredients, so sadly I'm just not going to use this book, though I enjoyed flipping through it.

[Magila · Rating 5 out of 5]

This book is a semi-comprehensive look at commonplace greens from around the world. (Green = the class of vegetable used in a salad, sautéed, etc, not all vegetables). It’s beautifully arranged, well written, and the photography is bright and inviting. There are an assortment of interesting recipes.

I was pleasantly surprised by the number of different recipes, from unique locales, and that plenty included meat. It was not a book centered around vegetarianism; plenty of the recipes included meat and vegetarian options for those so inclined.

My primary qualm was that there was no differentiation between what greens may have a more unpleasant, medicinal quality. This “concern” of mine arose after reading about one or two vegetables with which I am well acquainted. They are more than bitter and fairly medicinal, aka, unpleasant. I realize all palates are different, so I’m not sure how best to have achieved it, but I wouldn’t want someone to interchange a few of those ingredients with lettuce or spinach. Maybe something that indicates if it can be a dish’s base ingredient or is more “specialty” or better as an “accent.”

Anyway, I’d recommend this book. I also think for those into gardening and eating what they grow, this would be a great addition to their library.

[Kari · Rating 5 out of 5]

4.5 stars.

I have several books of a similar style, with imaginative recipes of unusual ingredients. Books that have a theme but somehow lack cohesion. They are usually hit-or-miss, as the author's flavour profile must match your own. In this case, it does. I'm also happy that the author uses low-to-moderate amounts of butter, mayonnaise and cheese, something that otherwise often plagues me. The flavour profile feels fresh without beeing insubstantial. Cudos to the author for adding plenty of reciped for cooked lettuce (I'm not the biggest fan of raw lettuce).

I do think the author focuses a bit much on the nutritional content of the greens. There's also little to no recipes involving fermentation, which seems like a missed opportunity. Overall though, I like this book and will likely tryout several recipes.

[Liz · Rating 4 out of 5]

A book on greens, but not a vegetarian book (just in case you're looking for that).

The pasta section was the best I think. Create your own customized pesto chart and pasta recipes. The pasta recipes are definitely not novice recipes as they use buckwheat and semolina, which can both be difficult to work with your first time around.

I like the green spotlights throughout the book that tell you more about the greens as you're going through: growing season, popular usage, and flavor profiles.

[Nick · Rating 4 out of 5]

Solid inspiration for any home cook stuck in a rut: Louis’ compendium steps through greens both familiar and odd, introducing each with a short history, typical use, and a recipe. Beautifully photographed — I wish each recipe had a shot, as some recipes were rather complex. Louis is inspired by world cuisine, and it shows, here. I sometimes felt a bit of whiplash, spinning from E European to Asian to Middle Eastern flavors.

[Davida "Davi" · Rating 2 out of 5]

I had “eat more greens” as a New Year’s resolution and I just didn’t find this book approachable or relatable. I didn’t cook from it. It feels very elite and precious and gatekeeping about greens with a lot of obscure ingredients. The layout isn’t great with very small font for the ingredients and the steps are in paragraphs. It just seems more like for a display or aspirational recipe book in an all-white modern farmhouse kitchen than an actually helpful book for you and company

[Yebs · Rating 5 out of 5]

Interesting, informative book. You think you know your greens, then you come across this book and find a whole new world that you've yet to appreciate. This is the holy grail for those who've ever wondered: When should I buy this green? How do I store it? How should I spruce up my salad? Really enjoyed this book, this is an excellent resource.

Thank you to publishers and Netgalley for this ARC.

[Gooshe · Rating 4 out of 5]

Some types of greens you will find in this book; Robust: Broccoli, Burdock, Dock, Grape leaves, Seaweed. Tender: Agretti, Amaranth, Arugula, Broccoli greens, Celery leaves Chickweed, Fava greens, Herbs, Lemon Balm, Minutina, Mustard greens, Tatsoi, Tomato leaves, Sorrel, Water spinach and Watercress.

[Cat · Rating 5 out of 5]

This was amazing! There were greens I'd never hear of in this book- with recipes! Lots of recipes! I happen to enjoy greens, so this book just caught my eye. I've had most of the greens in this book, but when I discovered new ones, well, a whole new world to discover! I need to find and try them out!