Authors: Emma Knight with Hana James, Deeva Green, and Lee Reitelman Published: April 4, 2017 Pages: 304 pages Buying and viewing links: amazon.com Categories: Book Reviews, Articles Tags:
Rating: 4.5 out of 5.
A review of Emma Knight’s cookbook The Greenhouse Cookbook. Outlining the authors’ culinary influence, navigational clarity, and quality of recipes.
The Greenhouse Juice Co. was founded in the winter of 2013/2014. The company is made up of a self-proclaimed ‘motley band of siblings, couples, best friend’s-little sisters and so on’ Childhood friends Anthony Green, Jacob Cohl, and Stephen Shaw had collectively entertained the idea of opening up a high quality raw, organic, cold-pressed juice haven in Toronto. Sophie Green, Sage Scully, and Jessie Tuttle soon helped form the initial company, named Greenhouse as ode to the small cottage, the original Greenhouse shop. Soon, Hana James and Emma Knight were also called in, every person contributing to setting up the company based on their own strengths. Right off the bat, the Greenhouse Juice Co. was a success, acquiring plenty regulars and at this point also stocking supermarkets across Canada. The Greenhouse Juice Co., as the name suggests, is primarily focused on juice but specifically for the Greenhouse Cookbook, they have extended their reach to all kinds of other goodies as well; snacks, desserts, and complete meals. Developing these recipes was done with the help of Deeva Green and Lee Reitelman, a chef, teacher, traveler duo that are also the co-founders of a farm-based food venture: Caravan.
After a brief introduction to how The Greenhouse Juice Co. and The Greenhouse Cookbook came to fruition, there’s a section named Plant Pantry which provides short descriptions, namely the health benefits, of some of the vital ingredients to creating the recipes in the book, each whimsically paired with a watercolor image of the ingredient. Then we dive right in. The recipes are categorized as follows; Breakfasts, Lunches and Dinners, Bites, Desserts, Juices, Smoothies, Tonics, and Nut Milks. At the very end, you’ll find a section dedicated to explaining the juice cleanses that The Greenhouse Juice Co. is famous for.
Each recipe has a spread dedicated to it, the written recipe on one side, paired with a beautiful full-page photo of the dish on the other. The recipes are measured in US Standard (cup) measurements and the method is clearly outlined in paragraph format. The number of servings is also mentioned at the top of each page. Most of the recipes are flexible in terms of making it your own. All recipes in The Greenhouse Cookbook are entirely plant-based, complete dishes in and of their own, but can also be used as a vibrant backdrop for the omnivorous eater. Say, for example, by adding creamy burrata to the Socca with Walnut Pesto and Arugula.
Very loosely adapted from the Oatmeal Chocolate Chip Sea Salt Cookies from The Greenhouse Cookbook
The juices in this book are a no-brainer. As long as you’re familiar with, especially vegetable strong, juices these recipes will be a staple in your home. All the juice recipes I’ve tried have left me feeling healthy and energized. The food recipes are well rounded, and scream farm-based cooking, with natural, whole-food ingredients with healthy, satisfying results. I did find that some of the dishes needed a little extra care, but as with all recipes – I believe it’s very important to taste along the way and adjust seasoning and flavor balance throughout the process. After all, no two produce will taste exactly the same – some might be sweeter, some more tart, others a little bitter.
So do I recommend this book?
I think this book is especially commendable for those who are interested in adding juicing and smoothies to their daily routine. Emma Knight provides plenty of information on how to go about adding juices to your lifestyle if it is one juice here and there or a routine juice cleanse. Also, their plant milk section is elaborate and a perfect introduction to anyone wanting to make their dairy-free products from scratch. I wasn’t over the moon about all the food recipes, but there certainly are some treasures among them!
In other words, our intention is for this book to be filled with simple, delightful possibilities for eaters of all proclivities. We want you to be able to cook from it freely and, in the process, to find new ways to love plants.