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Mediterranean Fresh

A Compendium of One-plate Salad Meals and Mix-and-match Dressings

Goldstein, Joyce Esersky

(Book - 2008)
Average Rating: 5 stars out of 5.
Mediterranean Fresh
Print
WW Norton
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.

Baker & Taylor
A treasury of main-course salad recipes is complemented by mix-and-match dressing ideas and complementary tips for enhancing healthy basic salads with exotic international flavors in accordance with favorite tastes.

Norton Pub
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.

Publisher: New York : W. W. Norton, c2008
Edition: 1st ed
ISBN: 9780393065008
0393065006
Branch Call Number: 641.83 G
Characteristics: 351 p. : col. ill. ; 24 cm.

Opinion

From Library Staff

Although this is not a vegetarian cookbook, it has many delicious salads and dressings that are... and some really good tips on how to assemble some great fresh veggie plates.


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Goldstein, Joyce Esersky
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