A Crunchier, Grainier, Herbier, Heartier, Tastier Way With VegetablesBook - 2018
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.
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.