I’ve had a longstanding on-again, off-again love affair with salads, but this book may be the one thing that makes me stand up and commit to salads forever, the salads are so stunning.
Promising “60 new ways to turn salads into dinner”, this appetizing book definitely delivers! I love the look of the book itself: it is a great hardcover as attractively packaged as all Ten Speed Press publications tend to be, with stunning visuals accompanying the recipes.
In addition, as Food52 founders Amanda Hesser and Merrill Stubbs explain, this gorgeous book offers, along with yummy, creative salad recipes, “…loads of tips, riffs, variations and some ideas that we’re pretty sure you’ve never seen before.”
(Note: I have no idea what “riffs” are, but I can tell you, I love the little juicy tips that keep popping up as happy little surprises on some of the pages. Take, for example, one of my fave tidbits: how to keep an avocado from browning. I won’t offer up a spoiler, but I can tell you the answer is on the bottom of page 14 and it is surprisingly simple.)
Whether it is the Charred Okra Succotash Salad (“…choose small, pinky-size okra so they’re soft…”) to the Coconut Rice Salad with Mango, Bell Pepper and Lime (“…with a little primp and polish, your favorite side can easily become your main squeeze….”), the writing about the recipes is almost as fresh and appealing as the actual ingredient lists. This shouldn’t come as much of a surprise since Hesser and Stubbs formerly worked for the New York Times.
I fell head over heels in love with this book and, as with most infatuations, I just can’t wait to tell everyone about it! Go out and get this book! Are you reading this at night? Put a jacket over your pjs and head on out, or just hunker down and order it online. It’s a treat for your eyes and for your tummy. Do it. Just do it. (And think of me when you try the Spring Vegetable Panzella! If I wasn’t writing this in my comfy bed, after having already consumed more than my share of taste-tested recipes from this book already, I’d be trying this “garlicky three-herb pesto”!)