Review by Publisher's Weekly Review
Chef Goldstein, author of several Mediterranean cookbooks, focuses here on "146 delicious salads and small plates... to show the versatility of Mediterranean dressings as marinades and finishing sauces." And with these, she hopes to change the way the average American diner thinks of salad--as a bowl of leafy greens tossed with a dressing, served as a precursor to a meal. In fact, leafy greens make up only one of seven categories included in Goldstein's collection (others include fruit, bean, and grain salads as well as protein-based seafood, meat and poultry salads). Although many ingredients are repeated, Goldstein manages to make each recipe fresh and enticing. Readers may be familiar with some of the traditional classics such as Panzanella (bread salad) and Salad Nicoise. However, the real magic of the book lies with the lesser-known dishes like Italian Parsley Salad with Pecorino, Catalan Salt Cod and Pepper Salad, and Vitello Tonnato (veal with creamy tuna sauce). Well researched, and highly informative, each section begins with a list of ingredients and their definitions, while each recipe includes history on the dish as well as some of Goldstein's related personal experiences. This book is a delight, an inspiring collection. (May) (c) Copyright PWxyz, LLC. All rights reserved
(c) Copyright PWxyz, LLC. All rights reserved
Review by Library Journal Review
Goldstein was the chef/owner of Square One, the popular San Francisco restaurant, for 12 years and is the author of 20 other cookbooks, many of them on the foods of the Mediterranean. Her latest book grew out of "Salad Boot Camp," a workshop she conducts for chefs. It features more than 100 fresh, lively recipes for Mediterranean-inspired salads, from Tunisian Roasted Pepper Salad to Venetian Smoked Trout Salad with Lemon Cream Dressing. The salads are followed by recipes for dressings of all sorts, from citrus vinaigrettes to Moroccan charmoula. The salad recipes suggest alternate vinaigrettes and many other variations, and Goldstein offers ideas for using the dressings in a variety of ways; headnotes and sidebars provide a vast amount of information on Mediterranean cuisines, ingredients, and techniques. Highly recommended. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
(c) Copyright Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
