Name: The Book of Greens: A Cook's Compendium of 40 Varieties, From Arugula to Watercress, With More Than 175 Recipes (en Inglés)
Price: 93335.00 COP
Availability: InStock
Author: Jenn Louis; Kathleen Squires
ISBN: 9781607749844

portada The Book of Greens: A Cook's Compendium of 40 Varieties, From Arugula to Watercress, With More Than 175 Recipes (en Inglés)

The Book of Greens: A Cook's Compendium of 40 Varieties, From Arugula to Watercress, With More Than 175 Recipes (en Inglés)

Formato

Libro Físico

Editorial

Ten Speed Press

Autor

Jenn Louis; Kathleen Squires

Año

2017

Idioma

Inglés

N° páginas

328

Encuadernación

Tapa Dura

ISBN13

9781607749844

N° edición

Categorías

Cocina sana y con alimentos integrales

The Book of Greens: A Cook's Compendium of 40 Varieties, From Arugula to Watercress, With More Than 175 Recipes (en Inglés)

Jenn Louis; Kathleen Squires (Autor) · Ten Speed Press · Tapa Dura

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Reseña del libro "The Book of Greens: A Cook's Compendium of 40 Varieties, From Arugula to Watercress, With More Than 175 Recipes (en Inglés)"

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" categoryFinalist for the 2018 James Beard Foundation Book Awards for "Vegetable-Focused Cooking" category