{"product_id":"the-book-of-greens-a-cooks-compendium-of-40-varieties-from-arugula-to-watercress-with-more-than-175-recipes-a-cookbook-hardcover","title":"The Book of Greens: A Cook's Compendium of 40 Varieties, from Arugula to Watercress, with More Than 175 Recipes [A Cookbook] - Hardcover","description":"\u003cp\u003eby \u003cb\u003eJenn Louis\u003c\/b\u003e (Author), \u003cb\u003eKathleen Squires\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eFrom 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.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eFor 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--\u003ci\u003eThe Book of Greens \u003c\/i\u003ehas 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. \u003cp\u003e\u003c\/p\u003e\u003cb\u003eWinner of the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for \"Health \u0026amp; Special Diet\" category \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eFinalist for the 2018 James Beard Foundation Book Awards for \"Vegetable-Focused Cooking\" category\u003c\/b\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eJENN LOUIS is the chef\/owner of the Portland, Oregon, restaurants Lincoln and Sunshine Tavern. A \u003ci\u003eFood \u0026amp; Wine \u003c\/i\u003eBest 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 \u003ci\u003e\u003ci\u003eTop Chef Masters, \u003c\/i\u003e\u003c\/i\u003eas well as ABC's \u003ci\u003e\u003ci\u003e\u003ci\u003eThe Chew\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e, and her work has also been featured in the \u003ci\u003e\u003ci\u003e\u003ci\u003e\u003ci\u003eWall Street Journal, \u003ci\u003eFood \u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e+\u003ci\u003e\u003ci\u003e\u003ci\u003e\u003ci\u003e\u003ci\u003e Wine, \u003ci\u003eBon Appetit, \u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003ethe\u003ci\u003e\u003ci\u003e\u003ci\u003e\u003ci\u003e\u003ci\u003e\u003ci\u003e \u003ci\u003eNew York Times, \u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003eand\u003ci\u003e\u003ci\u003e\u003ci\u003e\u003ci\u003e\u003ci\u003e\u003ci\u003e\u003ci\u003e \u003ci\u003eShape, \u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003eamong others. She has appeared at notable culinary events across the US, including the SoBe Wine \u0026amp; Food Festival, FEAST Portland, and the Food + Wine Classic in Aspen. Her first cookbook, \u003ci\u003e\u003ci\u003e\u003ci\u003e\u003ci\u003e\u003ci\u003e\u003ci\u003e\u003ci\u003e\u003ci\u003e \u003ci\u003ePasta by Hand\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e, was nominated for an IACP Award. \u003ci\u003e\u003ci\u003e\u003ci\u003e\u003ci\u003e\u003ci\u003e\u003ci\u003e\u003ci\u003e\u003ci\u003e\u003ci\u003e \u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eKATHLEEN SQUIRES is a freelance food writer whose work has appeared in the \u003ci\u003e\u003ci\u003e\u003ci\u003e\u003ci\u003e\u003ci\u003e\u003ci\u003e\u003ci\u003e\u003ci\u003e\u003ci\u003e\u003ci\u003eWall Street Journal, \u003ci\u003eSaveur, National Geographic Traveler, \u003ci\u003eTime Out New York, \u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003eand\u003ci\u003e\u003ci\u003e\u003ci\u003e\u003ci\u003e\u003ci\u003e\u003ci\u003e\u003ci\u003e\u003ci\u003e\u003ci\u003e\u003ci\u003e\u003ci\u003e\u003ci\u003e \u003ci\u003eNew York Magazine.\u003cbr\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/i\u003e\u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 328\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.2 x 10.2 x 8.2 IN\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 11, 2017\u003c\/div\u003e","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":51770826195232,"sku":"9781607749844","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0974\/9764\/5344\/files\/fdc9da3da74a6cfd37b5809038b4b317.webp?v=1780378878","url":"https:\/\/ebocreations.com\/products\/the-book-of-greens-a-cooks-compendium-of-40-varieties-from-arugula-to-watercress-with-more-than-175-recipes-a-cookbook-hardcover","provider":"The E-Book Oasis LLC","version":"1.0","type":"link"}