This A-Z compendium of Greens contains not only recipes, but a number of useful tips for shopping for, storing, and planning meals around a huge variety of greens. Louis uses not only old favorites, but a whole host of new (to me) vegetables including, just in the A’s, Agrumi and Amaranth. Her recipes are delightfully eclectic arising from her extensive travels. I’ve tried a few, including the steamed white fish, with cardoons (I subbed in Chinese celery), the bruschetta with escarole, and the kale salad with minneolas and preserved lemons. All were delicious and unique.

In truth, this would be a great cookbook project. So many of the recipes were enticing, not too complicated, but layered with interesting flavors.

I voluntarily read and reviewed an advanced copy of this book. All thoughts and opinions are my own.

I like the aproach of this.
But there werent many recipes I was wowed by
I think it is however a good book for beginners

A wonderful book that reaches you techniques and pairing of familiar and not so familiar veggies.
It comes with a very handy Seasonal Chart, that helps you choose your vegetables at their peak.
The instructions and directions are easy to understand.
For each green, there is information about how to store it and how to prepare it.
You can feel the authors passion through their words and it makes you want to try lots of new vegetables.
You can find healthy recipes and "deliciously unhealthy" ones.

The Book of Greens is a very creative and useful book. I did not know there was so much to know about the various green vegetables I eat every day. I enjoyed reading through this book, and it is an excellent addition to my cookbooks.
The Book of Greens by Jenn Louis and Kathleen Squires has information about many different greens. For example, Bok Choy is one of the greens. For each green, there is information about how to store it, how to prepare it, a brief background regarding it, and a recipe or two to use.
I learned so much about the various greens I use every day. I would highly recommend this book to anyone who enjoys making a salad or is a huge fan of vegetables. This book is jam packed with helpful tips for getting the best out of the greens you buy.

Loved this!! I am a big greens eater (although I do a enjoy a burger now & then ;) & this book has such unique & delicious ways to use greens. I even got my husband to try a few new things & that's big.

If you enjoy kale, arugula, brussels sprouts this book is for you. It goes way beyond just the everyday greens you can find at the neighborhood grocery & details some truly fantastic recipes.

I voluntarily reviewed an Advance Reader Copy of this book.

Greens contain lot of micronutrients....... There are 150 Recipes with 40 greens are provided in this book.....All the recipes are must try......

Fabulous cookbook for every vegan and vegetarian . This is a wonderful collection of receipes for cooking greens.

This is exciting! A whole book devoted to greens! I am lucky to have eaten many of these greens over my lifetime. I was recently surprised to find swiss chard in my grocery store- it's considered a new vegetable! lol! it's not new to us ethnic gardeners- we've been growing it for years! Mache is grown for salad! I've never seen rapini, or brocccoli rabe, as yet, but I'm sure it's coming soon! I'm so glad I have gardening friends who grow many of the greens in the book I can't buy. I've had those, and many other of the greens featured in this book and look forward to trying cardoon and nettles someday. Love the recipes and can't wait to try them. Anyone who loves vegetables will love this book. It would even make a great gift for vegetarian friends or family!

TITLE: Very complete: Includes familiar and unfamiliar greens, seaweeds, veggie and fruit tops and leaves, succulents and foraged

I have researched several cook books dealing strictly with the topic of “Greens”. This is the most complete book on this topic that I’ve found to date. Not just salads, not only vegetarian, not greens and grains, not just supermarket, farmers’ market or green grocer fare: This book covers all the familiar greens, but also includes little-known, up-and-coming, soon-to-be-popular greens. It includes seaweeds and succulents. It includes root vegetable and fruit tops. It includes wild and foraged greens. Just take a browse through the “Look Inside” feature on this product page and you will see a listing of all the greens included (about page 6).

As an example of how helpful and important my first paragraph is: The fact that I can use my tomato plant leaves as edible greens is worth my time and effort spent investigating this beautiful, large, well-detailed and complete book.

We recently found a farmer in our area who has a CSA program and we signed up and are getting a half-bushel of greens and veggies each week. I’ve already excitedly sent him the names of some of the greens that Jenn Louis describes. Some of the more obscure greens sound so interesting that I want to try them!

Sometimes greens recipes included in cookbooks are anything but new and exciting. Sometimes greens recipes are so simple that I wonder why the author bothered using up a precious page on them. The opposite is the case with The Book Of Greens: Lot of new, lots of creativity, lots of exciting ideas, lots of variety!

Except for some of the more unusual greens, ingredients are easy to come by. And the unusual greens are described in such a way that you want to search them out and spread the word around.

Although there are plenty of vegetarian recipes (and they are called out), this is NOT a vegetarian cookbook. There are some meats and fish included and broths created from meat and bones. There are eggs and cheese. Non-vegetarian ingredients are also included in accompaniments, variations and serving suggestions.

I especially appreciated the info provided for root veggie tops (carrots, radishes, etc.). And I’m so happy to learn about tomato leaves!

There are basic cooking charts that outline and pair up the best methods for cooking which greens. The methods are grouped by type of green: Sturdy, delicate, robust, tender. I have referred to that two-page spread often; found it very helpful, and helped me choose when I had many possibilities in my cooler and refrigerator vegetable bins. There is a Seasonal Chart that divides the greens by Spring, Summer, Fall and Winter.

There is a two-page spread on creating bowl food using greens as a base. Bowl food is always fun.

If you have this book you will be a huge step ahead in so many ways: Greens are healthy, they are good tasting, they stretch your food dollar, and they add fiber, color, texture to your diet and dishes. If you plant a garden, and you pair this book with the reading of a Kitazawa Seed Catalog (out of California), you will probably add a whole new dimension to your gardening. Kitazawa offers hundreds of greens. (And some of their veggie seeds are sold here on Amazon.)

Impossible to tell from the “Look Inside” feature as it appears as I write this review, but the page layout and type style is easy on the eyes and easy to follow as you glance from book to your work prep area. Instructions, directions, tips are easy to understand and personably written.

There are full-color pictures of all the different greens and an essay on each. There are full-color pictures of some, but not all the recipes.

I received a temporary download of this cookbook from the publisher.

Everything you've ever wanted to know about greens and how to cook them. Great for anyone interested in plants, cooking, or cooking plants. You can even use greens to make sherbet!

As a chef and a cook I appreciate any foray into the weird and wonderful world of edible greens. I love leaves and I love using them in novel ways and this book certainly encourages the reader to try out new ways of cooking with and spicing up the greens. It is a book written for beginning cooks, it explains in minute detail and it could get too tedious for seasoned chefs.
I did not like the format of the book at all, found it too clunky and too hard to find with too many explanations. The style of the cuisine seems to be all over the place, a new style that borrows from various cultures.
Difficult to find some of the rare vegetables and ingredients, unless you grow them yourself, so that would then of course be very seasonal. In countries such as Australia many ingredients are hard to find and alternatives are needed.
I prefer Nigel Slater's books with regard to format and content, Tender 1 and Tender 2 and the books by Hugh Fernley-Whittingstall entitled River Cottage Fruit and Veg. The book needs more photos, clearer presentation and making it more readable.

This is one of my top books so far this year for many reasons. Ms. Louis takes us on a journey of the many varieties of greens available to today's cooks, providing so many options on their preparation. As the title states, from arugula to watercress, this is comprehensive and appetizing, all at the same time. Recommended.

Received an advance reader copy in exchange for a fair review.
Thanks to NetGalley and Ten Speed Press for the opportunity to read and review The Book of Greens by Jenn Louis! The Book of Greens begins with a complete recipe list of vegetarian dishes, starters and snacks, salads and sides, soups; pastas, grains and dumplings ; fish and seafood; meaty mains; and drinks and sweets that are included in the book. Sections such as The Basics and How To Use This Book help get the most out of your greens. The section, Types of Greens in this book, lists the type, best method of cooking and specific greens to use in the recipes. A Seasonal Chart helps the reader know when certain greens will most likely be found for purchase. Bowls 101 shares four rules that will help in making great salads. The rules are "not all ingredients go together; " don't bog down your base green; less is more. There is also a rule for three components for a delicious bowl: flavor, texture and visual appeal. The system to make a delicious dish with greens follows these steps: 1-choose a base (type of green) 2-add variety (add veggies, fruit), 3-add texture (grains, nuts, popped corn, seeds or bread crumbs), 4-add protein (hard-boiled egg, cooked meat, beans), 5-add saltiness, 6- smooth it out with herbs, 7- sharpen it up and 8-dress it. Very detailed, color photos and an enormous selection of greens and the recipes to go with them. 5 stars.

Oh yes, I love my greens, but now I'm gooing to love them even more! I'm proud to say I know almost every plant in this book, but only almost, and I'm going to try some I didn't know you could eat (tomato leafs!).
If you like vegetables and you want some really new ideas, go and get this book, it really is fantastic.

Complete with photos of the plants and dishes made with them. Farmer's market customers can find new ways to use treasures from the market. Foragers can find new tastes, farmers may find eating weeds is better than spraying. Explore the food spectrum. Even a recipe for greens in pasta.

If you are expecting a book telling you how to cook the normal vegetables that you find in a supermarket, then this book is probably not for you. It is designed for the adventurous (though not necessarily highly skilled) cook, who finds unusual greens in farmers’ markets, in their garden or out foraging, and wants to know what they are and what to do with them. It is more like an encyclopaedia or reference book than a normal cookbook, but does contain some fabulous recipes.
The plants are introduced in alphabetic order by their common American name, with their Latin binomial and alternative names. The Latin names are handy if you want to grow the vegetables and need to look them up in a seed catalogue or gardening book. There are notes on their nutritional content, origin, season, storage and cleaning instructions, suggested food pairings and a number of recipes using the vegetable. There are beautiful photographs of each plant, but not often the finished dishes.
There were a number of greens that I had neither seen nor heard of before – such as Agretti, Celtuce, Malabar and New Zealand Spinach, Spigarello and Tatsoi – and now intend to keep an eye out for. There are several greens that I have heard of, but not yet cooked, as they are either difficult to source – such as cardoons, succulents and amaranth – or I had not considered trying. Common vegetables do appear in the book but are often dealt with in unusual ways – e.g. grilled cabbage or pureed lettuce – or using parts of the vegetable that are normally discarded – such as carrot, celery or tomato leaves.
There is a very wide range of recipes, many which you may not have seen before. Some are meat based, others vegetarian or vegan. Some are for main dishes, some for sides, accompaniments or sauces. Many – though not all – are “healthy”. All are interesting, and the only thing they have in common is that they use greens in innovative ways. Every recipe gives both imperial and metric measurements, which is very helpful for non-American cooks, and much appreciated.
I tried a number of the recipes, and all turned out very well. I was most impressed by the recipes for “Brussel Sprout Chips”, and “Celery Leaves and Hearts with Brussel Sprouts and Butternut puree”. Brussel sprouts are always a problem in my household. My husband will normally only eat one sprout a year, under duress, at Christmas, but we both really enjoyed these recipes, and I can now sneak sprouts back into the kitchen. Who would have thought that raw, thinly sliced Brussel sprouts or deep fried sprout leaves could taste so good?
I was rather limited by reviewing the book in the middle of winter, when many of the plants were out of season. However, I intend to make much more use of the recipes in the spring and summer, and plant some of the more unusual greens in my garden – as well as using some greens that I already grow but have been neglecting.
This is a wonderful book for adventurous cooks, foodies and vegetable gardeners alike.

I was definitely in a "three green rut" but that's all changed with this book and I cannot wait to try out some of the delicious looking recipes in this cookbook!

I am running out of superlatives to describe the cookbooks I have been reading lately. BUT this one is my current favorite. I learned so much! There are greens I never knew about, and some I bought once or twice at farmers' markets but didn't know much about at the time... now, when I buy agretti and sorrel and celtuce, etc. I will have all sorts of tricks up my sleeve for preparation. I will be purchasing this book, as a reference for all things green, and if you like discovering new vegetables or expanding your options for working with greens in the kitchen, this book is for you.