Saladish : A Crunchier, Grainier, Herbier, Heartier, Tastier Way with Vegetables.

ISBN:

9781579658502

Title:

Author:

Rosen, Ilene.

Personal Author:

Rosen, Ilene.

Physical Description:

1 online resource (209 pages)

Contents:

Cover -- Title page -- Copyright page -- Contents -- Introduction -- The Saladish Manifesto -- How to Assemble a Salad (or Something Saladish) -- The Saladish Pantry -- The Saladish Tool Kit -- Young & -- Tender: Spring -- Taste the Sun: Summer -- Technicolor Bounty: Fall -- Satisfying Sustenance: Winter -- Appendix: Vegetarian, Vegan,and Gluten-Free Recipes -- Sources -- Acknowledgments -- Index.

Local Note:

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2022. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

Subject Term:

Added Author:

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2018

Publication Information:

New York :

Artisan,

2018.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.83000000000004	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

Bound With These Titles

On Order

Summary

Winner, 2019 James Beard Award for Best Book of the Year in Vegetable-Focused Cooking

"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 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, 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.

Author Notes

Ilene Rosen is the chef, creative director, and co-owner of R&D Foods, a specialty grocery shop featuring her prepared foods that opened in Prospect Heights, Brooklyn, in 2013. Previously, Rosen spent fifteen years as the savory chef at City Bakery, where she basked in the glory of seasonal produce and honed her craft creating the salad bar that gained a cult following. Rosen resides in Brooklyn, a seven-minute walk from her shop and a two-minute walk from the Grand Army Plaza Greenmarket, where she continues to be exuberant about fruits and vegetables.

Reviews (1)

Library Journal Review

Chef Rosen, an alum of New York's City Bakery, presents "saladish" meals featuring combinations of seasonal produce, hearty grains, and vibrant dressings. Most are plant-based, meaning vegetables and tofu appear more often than eggs and smoked trout. While browsing recipes such as sourdough bread salad, toasted broccoli with curry leaves and coconut, and Korean rice cakes with kimchi dressing and crispy shallots, readers will discover a variety of technical tips. These range from choose-your-style charts for dressing up plain vegetables to practical cutting diagrams. VERDICT Highly recommended for fans of grain bowls, meal-sized salads, and meatless meals. © Copyright 2018. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.