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Saladish: A Crunchier, Grainier, Herbier, Heartier, Tastier Way with Vegetables
Hardcover
$30.00
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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, sh...
“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, sh...