FINANCIAL TIMES BEST FOOD BOOKS OF THE YEAR 2019

THE SUNDAY TIMES BEST COOKBOOKS OF THE YEAR 2019

Shortlisted for the André Simon Food and Drink Book of the Year 2019

Telegraph 20 best cookbooks to buy autumn 2019

Spectator Best Cookbooks to buy Christmas 2019

"Leaf is so full of richly varied recipes I am hungry to cook, from herb butters, vinegars and sauces, to robust dishes and both elegant and cosy desserts. Don’t be misled by title: it is not a book of salads!" – Nigella Lawson

“Phipps is curious, scholarly and greedy… venturing into labyrinths that lead to surprising facts and observations and truly terrific recipes. She then stands by your side and talks to you as you cook.” – Diana Henry, Telegraph

"Phipps is a cookery writer who deserves to be better known... this new one is her masterpiece: a joyous and beautiful celebration of leafiness." – Bee Wilson, The Sunday Times

"Phipps has one of the most characteristic and engaging voices in contemporary food writing... Comprehensive, as always, but also innovative and surprising." – Tim Hayward, Financial Times

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?

And 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, starters, mains, puddings, baking, preserves and drinks, this is the essential book on cooking with leaves of all kinds.