Saladish: A Crunchier, Grainier, Herbier, Heartier, Tastier Way with Vegetables
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Published:
Artisan 2018
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Adobe EPUB eBook, Kindle Book, OverDrive Read
ISBN:
9781579658502
Status:
Available from OverDrive
Description

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.

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Street Date:
03/20/2018
Language:
English
ASIN:
B074GF2HXC
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Citations
APA Citation (style guide)

Ilene Rosen. (2018). Saladish: A Crunchier, Grainier, Herbier, Heartier, Tastier Way with Vegetables. Artisan.

Chicago / Turabian - Author Date Citation (style guide)

Ilene Rosen. 2018. Saladish: A Crunchier, Grainier, Herbier, Heartier, Tastier Way With Vegetables. Artisan.

Chicago / Turabian - Humanities Citation (style guide)

Ilene Rosen, Saladish: A Crunchier, Grainier, Herbier, Heartier, Tastier Way With Vegetables. Artisan, 2018.

MLA Citation (style guide)

Ilene Rosen. Saladish: A Crunchier, Grainier, Herbier, Heartier, Tastier Way With Vegetables. Artisan, 2018. Web.

Note! Citation formats are based on standards as of July 2010. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
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Date Added:
Apr 11, 2018 18:20:39
Date Updated:
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        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.

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"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...

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fullDescription

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.

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