Leaf: Lettuce, Greens, Herbs, Weeds: 120 Recipes That Celebrate Varied, Versatile Leaves by Catherine Phipps

  • How to store leaves (page 15)

    from Leaf: Lettuce, Greens, Herbs, Weeds: 120 Recipes That Celebrate Varied, Versatile Leaves Leaf by Catherine Phipps

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    • Ingredients: herbs of your choice; leaves of your choice
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Notes about this book

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Notes about Recipes in this book

  • Wild garlic and tarragon butter

    • Hansyhobs on May 08, 2023

      Made for garlic bread pizza, great. Just threw everything in the food processor.

  • Wild garlic kraut

    • Hansyhobs on May 31, 2023

      Really tasty, didn't have laksa or limes leaves but I don't think it matters. Easy enough to freestyle

  • Curry leaf vinegar

    • mjes on October 17, 2019

      The previous note is erroneous. This is best used within days not weeks and can be used after a few hours. I started in the morning to use for supper soup. This is an excellent way to use your coconut vinegar that actually shows off the vinegar. And it prolongs the usefulness of fresh curry leaves if you don't freeze them. Note this uses coconut vinegar (available online) NOT coconut infused apple vinegar.

  • Wild garlic potato cakes

    • Hansyhobs on May 01, 2022

      Extremely delicious. I didn't use fermented wild garlic and I used comte as I had a packet in the fridge. I blitzed and wild garlic and cheese in a food processor before added to the mash and they melted in lovely.

  • Pinto beans and greens with coriander tortillas and tomatillo salsa

    • Hansyhobs on March 29, 2023

      These were fine. I added some cheese to the tacos which really helped these not feel like just a plate of greens. A bit boring tbh

  • Lentil and spinach soup with curry leaf vinegar

    • mjes on October 17, 2019

      This is an excellent lentil soup that I will repeat but it will not replace my favorite Kurdish lentil soup recipe which has far fewer calories. The curry leaf coconut vinegar is an inspired way to add that "bit of acidity" to the soup.

  • Castelfranco salad with pear and blue cheese

    • Hansyhobs on February 09, 2022

      I used mature cheddar, delicious

  • Watercress and petit pois purée

    • mcvl on May 20, 2023

      Mmmm. This is my favorite kind of recipe -- a combination I would never have figured out on my own, and very, very easy. I should note, however, that it can be even easier than Phipps's version. If you're using frozen peas, you don't need to pre-cook them. Just blitz them with the raw watercress and then heat up the whole mass together. The drastically undercooked peas have a fresh tartness they would lose if you cooked them further.

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Reviews about this book

  • Eat Your Books

    Leaf will transform the way cooks use greens with unique and innovative recipes to please everyone.

    Full review
  • ISBN 10 1787132404
  • ISBN 13 9781787132405
  • Linked ISBNs
  • Published Oct 03 2019
  • Format Hardcover
  • Page Count 287
  • Language English
  • Countries Australia, United Kingdom, United States
  • Publisher Quadrille Publishing

Publishers Text

Leaf is a celebration of edible leaves in all their versatility. Purely in terms of flavor they offer immense variety – bitterness, pungency, pepper, citrus, sweetness. And visually leaves are a riot of color and texture – from the palest shades of white and yellow, through to the deepest, darkest greens, via rich purples, reds and pinks. Leaves can be tightly furled torpedoes or bullets, floppy with a peony blowsiness, spiky, crinkly, curly, delicate, and feathery. They range from the tiniest of microherb to huge elephant ears, a meal in a leaf. From lettuce and herbs, through cabbages and even tea, Catherine Phipps explores the world of culinary leaves through meticulous research, evocative writing and foolproof recipes. With recipes taking in soups, salads, brunches, starters, mains, desserts, baking, preserves, and drinks, this is the complete, definitive book of cooking with leaves of all kinds.

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