Mediterranean Fresh: A Compendium of One-Plate Salad Meals and Mix-and-Match Dressings

( 7 )

Overview

A treasure trove of salad meals and mix-and-match dressings within reach of everyday cooking.
In the Mediterranean, salad means anything from tabbouleh to white beans and prawns in a lemony dressing to small plates of mezze, antipasti, and tapas. Joyce Goldstein shows you how to make 140 of these delicious, healthful, easy-to-prepare dishes for a sensuous and satisfying meal.
With thirty versatile dressings, you'll expand your salad horizons. ...

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Overview

A treasure trove of salad meals and mix-and-match dressings within reach of everyday cooking.
In the Mediterranean, salad means anything from tabbouleh to white beans and prawns in a lemony dressing to small plates of mezze, antipasti, and tapas. Joyce Goldstein shows you how to make 140 of these delicious, healthful, easy-to-prepare dishes for a sensuous and satisfying meal.
With thirty versatile dressings, you'll expand your salad horizons. Just by changing the dressing and garnish, you can make a chopped salad Moroccan, Spanish, or Turkish. Roasted peppers can be Italian with anchovies and olives or spicy with a Tunisian harissa dressing. Beets and greens can move to France with walnut vinaigrette or to the Middle East with tahini dressing. Even a carrot can become exotic with a Moroccan citrus-cinnamon dressing.
Joyce shows you the art of dressing a salad and how to use dressings as marinades, spreads, dips, and finishing sauces. Along the way you'll learn how to taste, balance flavors, and develop your palate.

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Editorial Reviews

Publishers Weekly

Chef Goldstein, author of several Mediterranean cookbooks, focuses here on "146 delicious salads and small plates... to show the versatility of Mediterranean dressings as marinades and finishing sauces." And with these, she hopes to change the way the average American diner thinks of salad-as a bowl of leafy greens tossed with a dressing, served as a precursor to a meal. In fact, leafy greens make up only one of seven categories included in Goldstein's collection (others include fruit, bean, and grain salads as well as protein-based seafood, meat and poultry salads). Although many ingredients are repeated, Goldstein manages to make each recipe fresh and enticing. Readers may be familiar with some of the traditional classics such as Panzanella (bread salad) and Salad Niçoise. However, the real magic of the book lies with the lesser-known dishes like Italian Parsley Salad with Pecorino, Catalan Salt Cod and Pepper Salad, and Vitello Tonnato (veal with creamy tuna sauce). Well researched, and highly informative, each section begins with a list of ingredients and their definitions, while each recipe includes history on the dish as well as some of Goldstein's related personal experiences. This book is a delight, an inspiring collection. (May)

Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Library Journal

Goldstein was the chef/owner of Square One, the popular San Francisco restaurant, for 12 years and is the author of 20 other cookbooks, many of them on the foods of the Mediterranean. Her latest book grew out of "Salad Boot Camp," a workshop she conducts for chefs. It features more than 100 fresh, lively recipes for Mediterranean-inspired salads, from Tunisian Roasted Pepper Salad to Venetian Smoked Trout Salad with Lemon Cream Dressing. The salads are followed by recipes for dressings of all sorts, from citrus vinaigrettes to Moroccan charmoula. The salad recipes suggest alternate vinaigrettes and many other variations, and Goldstein offers ideas for using the dressings in a variety of ways; headnotes and sidebars provide a vast amount of information on Mediterranean cuisines, ingredients, and techniques. Highly recommended.


—Judith Sutton
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Product Details

  • ISBN-13: 9780393065008
  • Publisher: Norton, W. W. & Company, Inc.
  • Publication date: 5/28/2008
  • Pages: 352
  • Sales rank: 593,494
  • Product dimensions: 7.30 (w) x 9.20 (h) x 1.00 (d)

Meet the Author

Joyce Goldstein is a consultant to the restaurant and food industries and a columnist for the San Francisco Chronicle. For twelve years she was chef-owner of Square One, the pioneering San Francisco Mediterranean restaurant. She lives in San Francisco, California.

Dan Barber is a chef and owner of several restaurants including Blue Hill in Manhattan and Blue Hill at Stone Barns in Pocantico Hills, New York.

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Customer Reviews

Average Rating 3.5
( 7 )
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Sort by: Showing all of 7 Customer Reviews
  • Posted December 6, 2008

    My Kitchen My Table Cookbook Club Review

    The revival of the cookbook club and our first gathering to cook from Mediterranean Fresh by Joyce Goldstein was a huge success. The consensus was that so many recipes looked good it was difficult to choose which ones to make. And the proof was in the pudding as they say. Between 7 people, over 30 recipes were made. Everyone out did themselves. Most people came with 2-3 dishes and since each dish requires 2 recipes (one for the dish and one for the dressing) I can honestly say that the group went to town in the kitchen ¿ and on the grill! We picked up as if we¿d never stopped. It was a fine reunion.<BR/><BR/>Mediterranean Fresh is one of those cookbooks that become a kitchen staple. The 351 pages between the covers are chock full of recipes, pairings, tips, and anecdotes that we all felt that Joyce was with us in the kitchen while we were cooking. Her voice is so natural, tips so forthcoming that her years of experience in the kitchen and writing cookbooks shine right through and make the book extremely readable and interesting. <BR/><BR/>Headnotes were all relevant to the recipe, most contained tips, suggestions, and stories. We ended up reading several out loud when discussing a respective recipe. One guest even chose the Beets and Greens with Yogurt Dressing p.124 because of the headnote - ¿This dish is a visual bombshell because the beets tint the yogurt an electric pink¿ ¿ how often do we get to make and serve something that¿s electric pink?! <BR/><BR/>After meeting some of us went back and re-read much of the text for a second time ¿ referencing recipes we didn¿t make and clueing into things that we hadn¿t the first time. As far as making the recipes, the general consensus was that they were all pretty easy ¿ on a 1-10 scale, most were ranked in the 2-4 range. And while they were not terribly difficult to make, some were time consuming and some have several ingredients which could be intimidating.<BR/><BR/>We all loved that each recipe had a primary dressing then alternate dressings as well as ingredients that could be added to offer options and variety. We also liked the dressing section in the back and appreciated the lists of recipes that the dressing worked with. A couple people thought that the dressing section should have been in the beginning of the book.<BR/><BR/>We tried really hard to come up with our list of the top 3 recipes but found it impossible. The top dressing was the Moroccan Charmoula p.326 ¿ it was served with Moroccan Lamb Sausage p.255. We coined it ¿secret sauce¿ and decided that it went well on the Cheese-Stuffed Eggplant Rolls p.89, mixed into the Greek Country Salad, p.77, and drizzled atop the Couscous Salad p.176. One guest was on a mission to try it with just about everything on the table! In the end, we all made a note in the margin to double the recipe and have it on hand as a kitchen staple.<BR/><BR/>Other recipe winners included Moroccan Salad of Raw Carrots with Citrus Cinnamon Dressing p.115, Cheese-Stuffed Eggplant Rolls p.89 (better warm than cold), Scallop Carpaccio with Meyer Lemon Dressing p.209, Seafood, Potatoes, and Green Beans with Pesto Vinaigrette p.230, and the Middle Eastern Hamburger or Kefta p.256.<BR/><BR/>We reluctantly left the table, packed up the leftovers, and went home with full bellies and big smiles.

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted August 25, 2008

    My Kitchen My Table Cookbook Club Review

    Recently my cookbook club reviewed and cooked from this book. Mediterranean Fresh is one of those cookbooks that become a kitchen staple. The 351 pages between the covers are chock full of recipes, pairings, tips, and anecdotes that we all felt that Joyce was with us in the kitchen while we were cooking. Her voice is so natural, tips so forthcoming that her years of experience in the kitchen and writing cookbooks shine right through and make the book extremely readable and interesting. Headnotes were all relevant to the recipe, most contained tips, suggestions, and stories. We ended up reading several out loud when discussing a respective recipe. One guest even chose the Beets and Greens with Yogurt Dressing p.124 because of the headnote - ¿This dish is a visual bombshell because the beets tint the yogurt an electric pink¿ ¿ how often do we get to make and serve something that¿s electric pink?! We all loved that each recipe had a primary dressing then alternate dressings as well as ingredients that could be added to offer options and variety. We also liked the dressing section in the back and appreciated the lists of recipes that the dressing worked with. A couple people thought that the dressing section should have been in the beginning of the book. We tried really hard to come up with our list of the top 3 recipes but found it impossible. The top dressing was the Moroccan Charmoula p.326 ¿ it was served with Moroccan Lamb Sausage p.255. We coined it ¿secret sauce¿ and decided that it went well on the Cheese-Stuffed Eggplant Rolls p.89, mixed into the Greek Country Salad, p.77, and drizzled atop the Couscous Salad p.176. One guest was on a mission to try it with just about everything on the table! In the end, we all made a note in the margin to double the recipe and have it on hand as a kitchen staple. Other recipe winners included Moroccan Salad of Raw Carrots with Citrus Cinnamon Dressing p.115, Cheese-Stuffed Eggplant Rolls p.89 (better warm than cold), Scallop Carpaccio with Meyer Lemon Dressing p.209, Seafood, Potatoes, and Green Beans with Pesto Vinaigrette p.230, and the Middle Eastern Hamburger or Kefta p.256.

    Was this review helpful? Yes  No   Report this review
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