“I wanted to write a vegetable book,” says Jenn Louis, the acclaimed chef behind Portland’s Sunshine Tavern and Lincoln Restaurant and a food-tv regular, including a 2013 appearance on Top Chef Masters. Her new cookbook is an “encyclopedia to greens” titled, The Book of Greens: A Cook's Compendium of 40 Varieties, from Arugula to Watercress, with Over 150 Recipes. It comes out on Ten Speed Press on April 11, 2017, and Eater Portland has the first look at the cover: Behold The Book of Greens.
Louis tells Eater her cookbook challenges the typical culinary definition of greens by including seaweeds, cactuses, herbs, wild varieties, and succulents, like purslane. “I was floored by exotic greens,” she says. “‘Bok choy’ really just means ‘vegetable.’”
The 328-page hardcover cookbook introduces 40 greens in alphabetical order. “Each chapter is set up in old-school botanical style,” says Louis, with anatomical photos. It aims to provide a comprehensive perspective on the subject, and recipes give ideas for using what may be unfamiliar greens found at the farmers market.
The Book of Greens is now available for pre-order through Amazon. To complete it, Louis teamed up with writer Kathleen Squires and photographer Ed Anderson. Anderson also took the photos for her first cookbook, Pasta By Hand: A Collection of Italy’s Regional Hand-Shaped Pasta.
- Ten Speed Press [Official Site]