A Crunchier, Grainier, Herbier, Heartier, Tastier Way with Vegetables
by Ilene Rosen
Pub Date 20 Mar 2018
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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 party menu, a timeline of preparation, and an illustrated tablescape to turn a saladish meal into an impressive dinner party spread.
"Saladish is the product of a chef who is deeply in love with
local vegetables and has nurtured a career in creating irresistible ways
to serve and eat them. This collection of healthy, colorful recipes
offers true inspiration for anyone who enjoys eating vibrant food."
--Michael Anthony, executive chef of Gramercy Tavern
"As an Israeli who grew up primarily eating vegetables, I love Ilene's approach here. This is the way we should all be eating!"
--Einat Admony, chef/owner of Balaboosta, Bar Bolonat, and Taim and author of Balaboosta
"Ilene Rosen has knocked it out of the park. The recipes are very user friendly and easy to follow, and she teaches us how to use unfamiliar ingredients like tofu skin and shiso."
--Floyd Cardoz, chef and author of Floyd Cardoz: Flavorwalla
"An inspiring, wickedly creative, and practical guidebook to making vegetables, grains, and seeds the stars of your table."
--Anne Saxelby, founder of Saxelby Cheesemongers
"This book provides what I always find to be most meaningful in any great cookbook: an approach that teaches experimentation and variation; a guide to pantry staples like vinaigrettes, sauces, and condiments; and a fresh perspective that puts all these things together in a new way. The most satisfying things to eat--anything and everything--can and probably should be saladish."
--Caroline Fidanza, chef and author of Saltie: A Cookbook
"We could eat Ilene Rosen's mouthwatering and inventive food every day. With this book, we have the chance to do that."
--Marc Meyer and Victoria Freeman, partners in Cookshop, Vic's, Rosie's, and Shuka