Louis, Jenn. With Squires, Kathleen. The Book of Greens: A Cook’s Compendium. New York, NY: Ten Speed Press Publishing. 2017.
SUMMARY:
With the purpose of bringing new greens into everyday meals, chef Jenn Louis takes the mystery and anxiety of new vegetables out of the forefront by explaining the nutrition, history, seasonality, and usage ease of many greens. Paired with 175 new recipes, an alphabetical index, scattered photographs, and tons of inspiration, The Book of Greens is a reference guide for the home cook.
A PENNY FOR MY THOUGHTS:
Already receiving notice this book was about to debut, I couldn’t wait to use it during the beginning of Farmer’s Market season. Trying to break out of the usual vegetable and greens groove, this beautiful and useful cookbook will definitely help me reach that goal. Full of everyday items and ingredients, this encyclopedia-type book is as interesting and charismatic as it is beneficial and valuable. Absolutely a book I will refer to repeatedly, my family can look forward to new entrees, sides and desserts centered around delicious greens.
RATING:
5 (out of 5) pennies
*I received a complimentary copy of The Book of Greens from Blogging For Books for my honest review*
savurbks 
I need to eat more greens! This sounds interesting. What’s the 1st recipe you have/or will try?
Filled with familiar (and some not so familiar) greens, I made a Lettuce and Carrot Cake which was surprisingly delicious! Next I may try the Dandelion Salad Sandwich (dandies, butternut squash puree, onion, and a sliced hard-boiled egg on whole-grain)…healthy and (hopefully) tasty! The nice part is that most of the recipes seem very tweakable depending on taste preference. Definitely a book for the Farmer’s Market. 🙂