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

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Notes about Recipes in this book

  • 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.

  • 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.

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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
  • Published Oct 03 2019
  • Format Hardcover
  • Page Count 287
  • Language English
  • Countries Australia, United States, United Kingdom
  • 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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