Salads: Beyond the Bowl: Extraordinary Recipes for Everyday Eating
“Fox, whoseA Bird in the Oven and Then Somewas a 2010New York TimesBest Cookbook, presents a versatile collection of crave-worthy salads (e.g., Roasted Spiced Cauliflower with Arugula, Potato and Snap Pea Salad with Garlic and Parsley-Lemon Pesto) to delight omnivores, vegetarians, and entrée salad devotees. Every popular component (e.g., vegetables, dairy, grains, proteins) is well represented, and there are useful technique and composition tips.”—Library Journal(starred review)“One hundred clever ways to break out of the Caesar rut.”—Christine Mulke,The New York Times’Summer Cookbook roundup“Mindy Fox's new cookbook will CHANGE YOUR WORLD. In fact, only one of the chapters inSalads: Beyond the Bowlis devoted to leaf salads. The others have grains, fish, eggs, meat, and a bounty of hearty produce that makes her 100 recipes dishes that stand tall and proud. They're dishes you'd welcome at any dinner--or even dinnerparty. Examples? Tender Summer Greens and Nasturtiums with Chive Vinaigrette and Fried Capers. Black Bean Salad with Shrimp and Pickled Onions. Green Melon, Cubanelle Peppers and Ricotta Salata. Those ain't your average mixed greens. . . But even if all you wantismixed greens, Fox, the food editor ofLa Cucina Italianamagazine, has advice on how to make them extraordinary. She talks about what kinds of greens to use, what kinds of oils to keep on hand, different salts and when to use them, how to make quick-and-easy vinaigrettes, and what tools will make your life easier.”—Bon AppetitColorful, plentiful, and wholesome are how Mindy Fox's salads both look and taste. Gone are salads with limp ingredients and heavy dressings. Fox has managed to reinvent them, making them the center of attention—and rightfully so. By raising the bar with new takes on classics—check out her Pastrami and Rye Panzanella—and offering playful flavor variations that delight the taste buds, Fox may (re)ignite your own passion for salads. You'll be buying fresh produce, fragrant herbs, and spices, and making use of your salad spinner like never before. (Esther Sung, The Best Cookbooks of 2012epicurious, 12/14/12)This attractive and creative collection of salad recipes is a great solution to culinary ennui. Fox, formerly of Saveur and now food editor of La Cucina Italiana, draws on a wide range of ingredients and flavors to produce an array of mostly simple fresh weeknight meal ideas: roasted parsnips with hazelnuts and mâche; zucchini and radish with lime; red kale Caesar with mustard croutons and smoked trout. (Kitchen Arts & Letters, 12/11/12)You might think that a salad cookbook wouldn't teach you anything new. But Mindy Fox's recipes inSalads: Beyond the Bowlwill make your desk lunches happier and your dinner party sides more exciting.(Marian Bull, The Food52 Summer Reading ListFood52, 7/08/14)