I’m not a big fan of food which pretends to be another food. When “Show Up” replaces parmesan cheese with hemp seeds, and capers for anchovies, I’m afraid I leave the bus. I’m not vegan, or vegetarian, or any “an” and I’m clearly not the target audience for this cookbook.

Thank you for the opportunity to review!

There is a surprising amount to like here, as the definition of 'salad' is really stretched nicely. Think beyond greens and instead to pretty much all kinds of vegetables, legumes, seeds, and nuts as a 'salad' in the non traditional sense. In addition to dressings and salads, you'll find crouton variations, pasta and grains with greens, soup-salad mixtures, various toppings, and more.

The book breaks down as follows:
- Introduction/choose your salad adventure
- Choosing and storing greens
- Five kitchen tools for salads
- The salad pantry
- DIY microgreens
- Storing salads
- tips for gluten, nut, and soy free salad enthusiasts
- Dressings (creamy and oil-based, seed based, etc.)
- Savory Protein toppings (tofu, tempeh, uba, seitan, etc.)
- Salad rice, dressed lentils, other grains and beans
- Nutty, cheesy, crunchy toppings
- Crispy, chewy veggie toppings
- Croutons and toasty bites
- Green, crispy, crunchy, chewy salads
- Roasted, grilled, and hearty salads
- Pasta and grains with greens
- Soup meets salad
- Metric conversion chart and index

The recipes are varied: Salt and pepper fried white beans marinade, Sriracha ranch salad party, no-oil crunch croutons, green again soup with tahini miso slaw, charred broccoli, potato, and root bacon salad, hemp seed caesar dressing, and more. There are a few photographs, but only about 1 in every 10-15 recipes. Some not even of the recipe, just images of vegetables. But the layout is clean.

Each recipe has a title in large green letters and then serving size and info/introduction to the dish. The directions are chunky paragraphs that can be hard to read through since each includes several steps. Ingredients are in red and easy to distinguish. Many include variations in a large red block. Storage instructions and shelf date are included at the end.

In all, there is so much variety here that I am looking forward to digging deeper than the usual favorites. Some of the recipes do call for US-store products but alternatives are given for those not able to find the particular product. Most recipes are fairly easy and tips are given for preparing several items at the same time to increase efficiency. The tips at the beginning are very handy as well

In all, some really neat recipes in here for variety and interest. Reviewed from an advance reader copy provided by the publisher.

The author begins by telling you that you can use these recipes “your” way to make the salad your own personal creation. You can soak almonds or cashews overnight to make your own creamy dressings, and you can also prepare the croutons ahead of time to store and use later on.
You are given a list of necessary kitchen tools - a salad spinner, Santoku knife, high quality blender, y - shaped peeler, a mandolin, and a huge stainless steel mixing bowl and wide tongs.
The author gives you lists of oils, spices, nuts, canned goods, dried legumes, vinegars, tofu and different types of salts to keep in your pantry. You are then given instructions on how to plant and care for a sprout garden.
The first recipe is for a salad in which all of the greens, tofu, vegetables, croutons, and dressings are weighed out on a scale and mixed.
You will enjoy the salad dressings recipes - the author uses almond or vegan milk for flavoring and creaminess, hemp seeds add graininess, and fatty acids, and spices to add different flavors to the dressings.
There are also sunflower seed based dressings, lemon based dressings, and a cucumber dressing that can be used like a tahini sauce!
You are given recipe - based salads that can accompany the different dressings too!
There are recipes for marinades, toppings, and even “bacon crunch” recipes that use pumpkin seeds, sunflower seeds, spices and maple syrup to make a bacon-like substitute for bacon.
The salad recipes include siracha salad, asparagus salad, peach salad, and even a blackened tempeh reuben salad made with tempeh pastrami, rye croutons, kale, cabbage, onion and pickles, with a horseradish or french dressing!
You will have enough recipes to try one a day for a year - enjoy!

Let me start out by saying that I am a HUGE fan of Terry Hope Romero, I have almost all of her cookbooks, so when I saw she had a new one out, I jumped at the chance to get my hands on an ARC and it certainly did not disappoint!

From the cover and continuing throughout the book, all of the pictures are beautiful! As with most every cookbook, it begins with tips and tricks, pantry items, and how-tos. There is even a section on growing your own microgreens (I really liked that!) and how to property store your greens, dressings, and toppings.

The cookbook is unlike most in that it’s kind of a choose-your-own-adventure-style cookbook. Almost every recipe allows the reader choose a dressing and toppings to add in to the salad. Also, in the dressings section, there is a “Delicious On” section that tells what salads each dressing pairs well with.

I am very impressed with this cookbook and will definitely purchase it once it’s available!

Show Up for Salad is a new tutorial vegan cookbook by food and lifestyle blogger Terry Hope Romero. Due out 4th June 2019 from Hatchette on their Da Capo/Lifelong imprint, it's 304 pages and will be available in paperback and ebook formats. The eARC/ebook format has a handy interactive table of contents, index (super handy!), and is hyperlinked throughout.
The layout is streamlined, logical, and appealing. The recipes are easy to find and the graphics and photography are well done.

The book's introduction explains a fair bit of the background and theory (where do you get your protein? doesn't eating salad leave you feeling hungry? why eat a plant based diet? isn't it difficult being vegan? etc), and then dives right into the general techniques: choosing, washing, soaking, drying ingredients, tools and other hardware, as well as sourcing more uncommon ingredients.

The recipes themselves are arranged thematically: Dressings and Toppings (and there are a massive number of alternatives), Salads, Roasted and Grilled, Pasta and Grains, and a selection of Soups. In all there are 100 recipes with a nearly infinite number of different dressings and topping combinations both savory and sweet/tangy.

We tried and absolutely loved the Buffalo Tomato Soup and Caesar Salad (5 stars), and Peking Roasted Tofu Salad (amazing). We have been trying to incorporate more plant based meals in our daily routine and this cookbook honestly has an amazing variety of tastes and cuisines made from easily sourced ingredients. There are a lot of these recipes which will satisfy non-vegetarian friends.

Really well done cookbook.

Five stars.

It's true....you don't have to be vegan to love the yummy creative salad and soup recipes included in this beautiful book. In addition to protein provided by tofu, tempeh and legumes there are recipes for a range of sunflower and hemp seed dressings - don't worry you won't get high! There are plenty of ethnic taste explorations from sauce made with sriracha or miso and a particularly delicious "root bacon" made with parsnips and liquid smoke. The full color photography is particularly appealing and you will may well begin to include many of the creative salads featured as a staple for your weekly meals.

Good vegan recipes! The tip section is wonderful! I love how the book is broken down into categories where you can mix and match your salad. The pictures in the cookbook are beautiful as well.

I absolutely love this cookbook. I love salad but tend to make the same one repeatedly. This has so many great ideas to add into meal rotation.

This book explains various tools and prepping strategies that will help make salad assembling quick and easy.

It discusses how to grow your own micro greens and which salt to use and even how to make salted lemons, which I had never tried before.

There is a handy notice for how long ingredients are good for so you know what to prep ahead and what to make that day.

This book also has a note for gluten, soy, or nut free for allergies.

I was so impressed with the marinade options that give your protein so much flavor to mix up for variety.

This book provides endless combinations by offering salad recipe with topping and dressing choices to mix up regularly.

Fabulous cookbook. Love the hacks and tips. So, great for vegans and non vegans the variety is just great. Loved the veggie pho soup recipe.

Good salad recipes complemented with variety of dressing recipes. I liked the book bit wished there was more in it. Too somple for my liking. Still, I found couple recipes that I tried and liked the taste of it.

I used to be vegan, and am now vegetarian so looking into a variety of salads was appealing to me. The photos of the salad recipes are beautiful. However, the prep for the salads in this book is extensive. I am comfortable with subbing different ingredients here and there but I would need several substitutions for each recipe. A large amount of work goes into making a small topping for a salad. However, there are SO many unique ideas, which I liked.

Who would like this book: vegans, cooks with access to specialty grocery stores, people familiar with lots of ingredients, people who prep meals/ingredients in advance, veggie lovers