Saladish: A Crunchier, Grainier, Herbier, Heartier, Tastier Way with Vegetables
(Kindle Book, OverDrive Read)

Ilene Rosen. (2018). Saladish: A Crunchier, Grainier, Herbier, Heartier, Tastier Way with Vegetables. Workman Publishing Company.

Ilene Rosen. 2018. Saladish: A Crunchier, Grainier, Herbier, Heartier, Tastier Way With Vegetables. Workman Publishing Company.

Ilene Rosen, Saladish: A Crunchier, Grainier, Herbier, Heartier, Tastier Way With Vegetables. Workman Publishing Company, 2018.

Ilene Rosen. Saladish: A Crunchier, Grainier, Herbier, Heartier, Tastier Way With Vegetables. Workman Publishing Company, 2018.

OverDrive Product Record

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Saladish A Crunchier Grainier Herbier Heartier Tastier Way with Vegetables

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A Crunchier, Grainier, Herbier, Heartier, Tastier Way with Vegetables

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     Ilene Rosen is the chef, creative director, and co-owner of R&D Foods, a specialty grocery shop featuring her prepared foods that opened in Prospect Heights, Brooklyn, in 2013. Previously, Rosen spent fifteen years as the savory chef at City Bakery, where she basked in the glory of seasonal produce and honed her craft creating the salad bar that gained a cult following. Rosen resides in Brooklyn, a seven-minute walk from her shop and a two-minute walk from the Grand Army Plaza Greenmarket, where she continues to be exuberant about fruits and vegetables.
     

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Saladish

fullDescription

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, 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.

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1. • value: Cooking & Food
2. • value: Nonfiction

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03/20/2018

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shortDescription

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, 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...

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Saladish A Crunchier Grainier Herbier Heartier Tastier Way with Vegetables

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classifications

subtitle

A Crunchier, Grainier, Herbier, Heartier, Tastier Way with Vegetables

publisher

Workman Publishing Company

bisacCodes

1. • code: CKB073000
   • description: Cooking / Courses & Dishes / Salads
2. • code: CKB086000
   • description: COOKING / Vegetarian
3. • code: CKB115000
   • description: Cooking / Individual Chefs & Restaurants