Leaves. A Gourmand's Dream. Salads, Leafy Vegetables, Herbs, Wild Greens

Aromatic oils and vinegars, seasonings and sauces, pickles and marinades, jams and jellies, cold and hot drinks, main dishes, desserts, and of course, salads — Katherine Phipps knows everything about what can be prepared from edible leaves and fragrant herbs.... Her cuisine is a true fusion, combining the richest culinary traditions from different countries. Pear pie with rosemary, cheesecakes with basil and kaffir lime, broth with seaweed and mushrooms, green harissa, labneh with herbs, milk ice with tarragon and sorbet from blackcurrant leaves, spiced lamb with spinach, stir-fry with red cabbage and duck, chicken stewed with cilantro, chili, and orange, and much, much more — discover the original flavor combinations created by nature itself.
«The possibilities of using leaves are endless. Mainly we eat them as a side dish, in salads or soups, or add them for color in stews, potatoes, and curries. Yet they can also play leading roles — a baked or fried head of lettuce can be just as tasty as a steak, partly because it retains its firmness due to a strong core. I don’t want to say that everyone should become vegetarians or vegans; the essence of the book is different — I just want to show how much more interesting a dish can be if meat, fish, or dairy products are used as a flavor accent to the vegetables, rather than the other way around.» (Katherine Phipps)