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Mediterranean Fresh : A Compendium of One-Plate Salad Meals and Mix-And-Match Dressings
by Joyce Goldstein and Dan Barber


Overview - With thirty versatile dressings, you'll expand your salad horizons. Just by changing the dressing and garnish, you can make a chopped salad Moroccan, Spanish, or Turkish. Roasted peppers can be Italian with anchovies and olives or spicy with a Tunisian harissa dressing.  Read more...

 
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More About Mediterranean Fresh by Joyce Goldstein; Dan Barber
 
 
 
Overview
With thirty versatile dressings, you'll expand your salad horizons. Just by changing the dressing and garnish, you can make a chopped salad Moroccan, Spanish, or Turkish. Roasted peppers can be Italian with anchovies and olives or spicy with a Tunisian harissa dressing. Beets and greens can move to France with walnut vinaigrette or to the Middle East with tahini dressing. Even a carrot can become exotic with a Moroccan citrus-cinnamon dressing Joyce shows you the art of dressing a salad and how to use dressings as marinades, spreads, dips, and finishing sauces. Along the way you'll learn how to taste, balance flavors, and develop your palate.


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Details
  • ISBN-13: 9780393065008
  • ISBN-10: 0393065006
  • Publisher: W. W. Norton & Company
  • Publish Date: May 2008
  • Page Count: 351
  • Dimensions: 9.23 x 7.59 x 0.98 inches
  • Shipping Weight: 2.19 pounds


Related Categories

Books > Cooking > Regional & Ethnic - Mediterranean

 
BookPage Reviews

The art of the salad

Salads come in many shapes and sizes. They can be first courses, main dishes or follow-ups, and for Joyce Goldstein, salad savant and a master of Mediterranean cuisine, they're front and center. Goldstein's twin passions were the happy impetus for Mediterranean Fresh: A Compendium of One-Plate Salad Meals and Mix-and-Match Dressings. She divides this meditation on Mediterranean salads into seven categories, 146 combos in all, ranging from the tender and leafy to the hearty and beefy, with equal attention given to beans, greens, grains and a variety of veggies, seafood and chicken that easily morph into a multitude of small-plate pleasers. You'll find classics, often accented with shavings of cheese, toasted nuts or strips of prosciutto, classics with a twist like Gazpacho Bread Salad, and bright new concepts such as Persian Pomegranate and Cucumber Salad, and Shrimp Salad with Walnut Tarator Dressing. It's not just what goes into the salad that concerns Goldstein, it's what goes on the salad. In other words, you must dress for success, not in a sedate suit with matching pumps, but with a perfect balance of salt, acidity and fat. To that lofty end, she's devised 46 dressings that harmonize with the prime ingredients, not too tame, not too assertive, but in Goldilocks' immortal words, "just right"—as is this entire celebration of salads.

 
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