Leaf : Lettuce, Greens, Herbs, Weeds - Over 120 Recipes that Celebrate Varied, Versatile Leaves
Publication Date: 1 September 2019
Leaf is a celebration of edible leaves in all their versatility.
Purely in terms of flavour they offer immense variety - bitterness, pungency, pepper, citrus, sweetness. And visually leaves are a riot of colour 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 microherbs 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, puddings, baking, preserves and drinks, this is the complete, definitive book of cooking with leaves of all kinds.
About the Author
Catherine Phipps writes for the Guardian's Word of Mouth and is a contributor to BBC Radio 4's The Food Programme. She is the author of The Pressure Cooker Cookbook (2012) and Chicken (2015). She lives in Ealing, West London, with her partner and children.