Book
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.
Record details
- ISBN: 9781607749844
- ISBN: 160774984X
- Physical Description: ix, 317 pages : color illustrations ; 26 cm
- Edition: First edition.
- Publisher: New York : Ten Speed Press, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, [2017]
Content descriptions
| General Note: | Includes index. |
| Bibliography, etc. Note: | Includes bibliographical references and index. |
| Formatted Contents Note: | Recipe list -- Preface -- The basics -- How to use this book -- Types of greens in this book -- Notes on commonly used ingredients -- Seasonal chart -- Bowls -- Greens -- Larder. |
Search for related items by subject
| Subject: | Cooking (Greens) COOKING > Reference. COOKING > Specific Ingredients > Natural Foods. COOKING > Specific Ingredients > Vegetables. Cooking (Greens) |
| Genre: | Cookbooks. Cookbooks. Cookbooks. |
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date | |
|---|---|---|---|---|---|---|
| Burlington Public Library | 641.654 LOUIS 2017 | 39851001717074 | Non-fiction | Copy hold | Available | - |
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.