Saladish

Saladish

A Crunchier, Grainier, Herbier, Heartier, Tastier Way With Vegetables

Book - 2018
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A 'saladish' recipe is like a salad, and yet so much more. It starts with an unexpectedly wide range of ingredients, such as Japanese eggplants, broccoli rabe, shirataki noodles, Bosc pears, and chrysanthemum leaves. It emphasises contrasting textures - toothsome, fluffy, crunchy, crispy, hefty. It marries contrasting flavours - rich, sharp, sweet, and salty. Toss all together and voilà: an irresistible symphony that's at once healthy and utterly delicious.

Cooking the saladish way has been Ilene Rosen's genius since she unveiled the first kale salad at New York's City Bakery almost two decades ago, and now she shares 100 fresh and creative recipes, organised seasonally, from the intoxicatingly aromatic (Toasty Broccoli with Curry Leaves and Coconut) to the colourfully hearty (Red Potatoes with Chorizo and Roasted Grapes). Each chapter includes a fun party menu, a timeline of preparation, and an illustrated tablescape to turn a saladish meal into an impressive dinner party spread.
Publisher: New York, NY : Artisan, a division of Workman Publishing Co., Inc., [2018]
Copyright Date: ©2018
ISBN: 9781579656959
1579656951
Branch Call Number: 641.83 ROSEN
Characteristics: 207 pages : color illustrations ; 26 cm

Opinion

From Library Staff

Sick of salads? Here are some supremely flavorful and inventive takes on fresh combinations of vegetables and fruits. There’s cold-weather crudités, adventurous applications of fennel, and even a suggestion for using up those leftover kale stems. Suggested by Emily Z.


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