Leaves. Gourmet"s Dream: Salads, leafy vegetables, herbs, wild plants - over 120 bright and healthy dishes for true connoisseurs

Fragrant oils and vinegar, seasonings and sauces, pickles and marinades, jams and jelly, cold and hot drinks, basic dishes, desserts and, of course, salads - Catherine Fips knows everything about what can be made from edible leaves and herbs. Her kitchen is a real fusion, a combination of the richest culinary traditions of different countries. A pear pie with rosemary, cheesecakes with basil and cafar lime, broth with seaweed and mushrooms, green charissa, labna with herbs, milk ice with blackcurrant leaves, spicy lamb with a spinach, a fiber with red cabbage and duckling , a chicken stewed with a cilantro, chili and orange and much, much more - discover the original combinations of tastes created by nature itself.
“Options for using leaves are endless. Basically, we eat them for a side dish, in salads or soups or add for color in stew, potatoes and carry. But they are capable of playing the main roles - a baked or fried head of salad can be no less tasty than a steak, partly because it remains elasticity thanks to a strong core. I do not 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 the dish is if meat, fish or dairy products are used as a taste accent for vegetables, and not vice versa. ” (Katherine Fips)