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

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.

"Jenn Louis’s food always startles then beguiles. Innovative, yet based in tradition, this is food you can eat every day. The Book of Greens 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." Nancy Singleton Hachisu, author of Preserving the Japanese Way

"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." Carla Hall, chef, restauranteur, and cohost of The Chew

"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!" Suzanne Goin, chef and author of The A.O.C. Cookbook

"Louis a Food & Wine Best New Chef and chef and owner of restaurants in Portland Ore. and Los Angeles and Squires a winner of the M.F.K. Fisher Award for food writing have written a comprehensive guide to over 40 varieties of leafy greens.... The inspiring and unusual recipes make this book a great addition to anyone’s cookbook library.... For the CSA produce subscribers and enthusiastic farmers market shoppers who find themselves staring cluelessly at piles of unknown greens each week Louis and Squires’s book is a boon." Publishers Weekly

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.