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The Book of Greens: A Cook's Compendium of 40 Varieties, from Arugula to Watercress, with More Than 175 Recipes [A Cookbook] Hardcover – Illustrated, April 11, 2017
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From the Publisher
Mustard Green Pancakes
Makes 4 Pancakes, Serves 4
These aren’t like breakfast pancakes; they are like the green onion pancakes you might find in a Chinese restaurant. If you love the sharp, strong flavor of mustard, you will love these. Or if you don’t want so much of a vegetal flavor, consider subbing in a milder green, such as spinach or chard. The dipping sauce drives home the Asian flavor.
- 2 cups [280 g] all-purpose flour
- 1 cup [240 ml] boiling water
- ¼ cup [60 ml] toasted sesame oil
- 1 ounce [30 g] thinly sliced mustard greens (tender stems are okay)
To make the pancakes, put the flour in a food processor. With the motor running, slowly drizzle in 3⁄4 cup [180 ml] of the boiling water. Process for 15 seconds. If the dough does not come together, drizzle in more water, 1 tablespoon at a time, until it just comes together. The dough should be neither sticky nor dry. Transfer to a work surface and knead a few times to form a smooth ball. Cover with plastic wrap and allow to rest for 30 minutes at room temperature.
Divide the dough into four equal pieces and roll each into a smooth ball. If sticky, lightly dust each ball with flour. Working with one ball at a time, roll out into a disk about 8 inches [20 cm] in diameter. Using a pastry brush, paint a very thin layer of sesame oil over the top of the disk. Roll the disk up into a cylinder, then start at one end and coil the dough like a snail’s shell. Flatten gently with your hand and roll again into an 8-inch [20-cm] disk.
Paint with another layer of sesame oil, top with an even layer of one-quarter of the sliced mustard greens, and roll up into a cylinder again. Again, coil like a snail’s shell, flatten gently, and reroll into a 7-inch [17-cm] disk. Repeat with the remaining dough and mustard greens to make three more pancakes.
To make the dipping sauce, combine all of the dipping sauce ingredients in a small bowl, mix well, and set aside at room temperature.
Heat the oil in an 8-inch [20-cm] nonstick or cast-iron skillet over medium-high heat. When the oil is hot, after 2 to 3 minutes, carefully slip one pancake into the hot oil. Cook, shaking the pan gently until the first side is an even golden brown, about 2 minutes. Carefully flip with a spatula or tongs and continue to cook until the second side is an even golden brown, about 2 more minutes. Season with salt and cut into six wedges. Serve immediately with the sauce for dipping. Repeat with the remaining pancakes.
Other Greens To Try
Nettles, spinach, lamb’s-quarters, chard.
- 2 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon thinly sliced green onions (green parts only)
- ½ teaspoon peeled and grated fresh ginger
- 2 teaspoons sugar
- ¼ cup [60 ml] neutral vegetable oil
- Kosher salt
— SUZANNE GOIN, chef and author of The A.O.C. Cookbook
“This is the only resource you’ll ever need on the myriad greens, known and unknown. It’s inspiring. It’s comprehensive. And it’s completely accessible. Jenn Louis has knocked this one out of the park. Get ready for a fun adventure eating your greens.”
— CARLA HALL, chef, restauranteur, and cohost of The Chew
“Jenn Louis’s food always startles then beguiles. Innovative, yet based in tradition, this is food you can eat every day. The Book of Greens is a smart, well-organized primer on my favorite food: greens. Jenn’s use of spice, fruit, acid, and herbs to bring a dish to life is a deeply personal signature and yields food that is bright, compelling, and delicious.”
— NANCY SINGLETON HACHISU, author of Preserving the Japanese Way
"The Book of Greens is a reminder of how wide the world of delicious plants can be—and gives us some easy, delicious ways to try them."
- ORGANIC LIFE
"Do not set your sights on new ideas for asparagus or haricots verts if you pick up The Book of Greens by Jenn Louis, a chef and restaurateur from Portland, Ore. This beautifully photographed book is tightly focused on edible leafy plants, some of which, like arugula and romaine, you’ll find every day. Many others, including chrysanthemum greens and red orach, are rarities in most markets, though her recipes suggest substitutes."
- NEW YORK TIMES
“But even if you only make a handful of recipes from The Book of Greens to begin with, the incredible bounty of information will—if you're adventurous and resilient!—introduce you to flavor pairings, techniques, and ingredients, all while challenging your understanding of what greens can even do. And when you do come home from the market with an exciting new leafy friend, The Book of Greens will be in your library, full of suggestions for very special ways to use it.”
"Chef Jenn Louis profiles 40 of her favorites, from basic Brussels sprouts to underutilized cardoon and celtuce. Standout recipes: Charred Cabbage with Miso and Carrot Greens Salsa Verde."
- MODERN FARMER
About the Author
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.
- Item Weight : 2.8 pounds
- ISBN-13 : 978-1607749844
- Hardcover : 328 pages
- ISBN-10 : 160774984X
- Publisher : Ten Speed Press; Illustrated Edition (April 11, 2017)
- Product Dimensions : 8.3 x 1.2 x 10.3 inches
- Language: : English
- Best Sellers Rank: #372,188 in Books (See Top 100 in Books)
- Customer Reviews:
Top reviews from the United States
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Would love to see a Book of Greens focused more on highlighting the natural splendor of greens instead of masking them with animal products. I know not all will agree, but hope this may help someone else in similar shoes. Otherwise, the recipes are thoughtful and creative (multiple recipes for cooked lettuce which are unique) , but do suffer from a familiar lenience on super- specific ingredients not always available to the home cook (examples include nasturtium leaves, minneola tangerines, so on).
Edited: found some good recipes with less of a meat focus, but now feel after cooking through some that they don’t seem to have been tested. Swiss Chard with Garam Masala and Coconut Milk for example— way, way too much liquid to create any type of sauce. Take these recipes with a grain of salt and use as a guide for new flavor profiles instead.
The book is organized around the Greens information pages. The Greens are listed alphabetically and include pictures of the greens and information about what season they grow in, what foods they pair well with, and how to choose, clean, store, refresh, and cook them. After the information page for a specific Green, she provided recipes that used that Green. The recipes usually served 4 but varied between serving 1 and 12 people. Some recipes were simple, while others had many steps and involved more time and effort.
The book also had a few templates, like for how to make a salad (add a food from this list, then add a food from this group, and so on). I did find the information pages about the greens to be useful, but I'd expected a book that helped healthy eaters to find new, tasty ways to eat their greens. But it's more targeted at foodies than health nuts.
I received this book as a review copy from the publisher through Blogging for Books.