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Saladish : A Crunchier, Grainier, Herbier, Heartier, Tastier Way with Vegetables
by Ilene Rosen and Donna Gelb


Overview - "Elevates salads from the quotidian to the thrilling."
-- The New York Times


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.
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More About Saladish by Ilene Rosen; Donna Gelb
 
 
 
Overview
"Elevates salads from the quotidian to the thrilling."
--The New York Times


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 emphasizes contrasting textures--toothsome, fluffy, crunchy, crispy, hefty. And marries contrasting flavors--rich, sharp, sweet, and salty. Toss all together and voil 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, organized seasonally, from the intoxicatingly aromatic (Toasty Broccoli with Curry Leaves and Coconut) to the colorfully 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.

 
Details
  • ISBN-13: 9781579656959
  • ISBN-10: 1579656951
  • Publisher: Artisan Publishers
  • Publish Date: March 2018
  • Page Count: 208
  • Dimensions: 9.8 x 7.8 x 0.8 inches
  • Shipping Weight: 1.9 pounds


Related Categories

Books > Cooking > Courses & Dishes - Salads
Books > Cooking > Vegetarian
Books > Cooking > Individual Chefs & Restaurants

 
BookPage Reviews

Cooking: In Nigella's domain

At My Table, Nigella Lawson’s 12th cookbook, is subtitled “A Celebration of Home Cooking.” Yet all of her books to date have celebrated her joy in being an untrained home cook who brings “pleasure, comfort and flavor to life,” and in her new book, she does it again. Relaxed and inspiring, our enduring Domestic Goddess just lets the recipes roll—no chapters, no breaks. One recipe leads to another in a fabulous culinary continuum: Golden Egg Curry follows an Easy Egg Tortilla Pie; Radiatori with Sausage and Saffron flows into a recipe for garlicky Meatballs with Orzo; stress-free Slow-Roasted Pork Shoulder leads to complexly flavored Pork with Prunes, Olives and Capers; and a Sunken Chocolate Amaretto Cake sits beside Double Chocolate and Pumpkin Seed Cookies. Lawson’s clear and explicit instructions, infused with her enthusiasm, underscore the Nigellian mantra: “Life is complicated; cooking doesn’t have to be.”

AT HOME IN VENICE
Skye McAlpine moved to Venice when she was 6 years old, and her happiest memories center on food. Life in her parents’ home played out around the dining table, and she continues the family tradition in her own household, which she shares with her husband and son. She guides us through the recipes Venetians have passed down for generations and cook in their own homes in A Table in Venice: Recipes from My Home, which includes more than 150 gorgeous photos and evocative reminiscences galore. The dishes McAlpine cooks over and over again are as romantic and exotic as the legendary canaled city itself. From an astoundingly easy, astoundingly good classic Bigoli (or Spaghetti) in Salsa, made in minutes with onions and anchovies, to subtly sweet Spinach with Pine Nuts and Raisins or a verdant Garden Pea and Pancetta Risotto, this is simple, fragrantly fresh, colorful food that’s always veramente Veneziano.

TOP PICK IN COOKBOOKS
There was a time when lettuce + dressing = salad, when even the idea of a salad cookbook would have seemed a bit odd. But times have changed, and Saladish: A Crunchier, Grainier, Herbier, Heartier, Tastier Way with Vegetables, Ilene Rosen’s imaginative ode to all salads great and small, is proof positive that a salad cookbook can take you places you’ve never been before, make your taste buds sing and set a new standard for creative combinations. This fabulous book will rev up your repertoire and recharge your “saladish” sensibilities. The former savory chef at New York’s ever-popular City Bakery, Rosen has arranged the more than 80 recipes in her book by season, though you’ll probably want to make many of these salads—like bright and bracing Gem Lettuces, Avocado, and Tomatillo with Buttermilk Dressing; Tex-Mex Cornbread Salad; Cucumbers with Black Sesame Seeds and tangy Sweet Lime Vinegar; and Baby Carrots with Carrot-Top Pesto—throughout the year. A natural innovator and experimenter, Rosen will send you on an exciting salad journey.

 

This article was originally published in the April 2018 issue of BookPage. Download the entire issue for the Kindle or Nook.

 
BAM Customer Reviews