Leaf is a celebration of edible leaves in all their versatility. Bitter, pungent, peppery, lemony, sweet – in terms of flavor profiles, is there any ingredient so diverse? From the palest shades of white and yellow, through to the deepest, darkest greens, via blushing reds and pinks, and rich purples, leaves are a riot of color and texture. A leaf can be the tiniest microherb or a huge elephant ear. Tightly furled torpedoes, floppy with a peony blowsiness, spiky, crinkly, curly, delicate or feathery. From lettuces and herbs, through brassicas and even tea, Catherine Phipps explores the world of culinary leaves through meticulous research, evocative writing and over 120 foolproof recipes. With her recipes taking in soups, salads, brunches, appetizers, mains, desserts, baking, preserves, and drinks, this is the essential book on cooking with leaves of all kinds.
Hardback book, 288 pages, dimensions are 6.7 x 9.4 inches.