Mediterranean Fresh: A Compendium of One-Plate Salad Meals and Mix-and-Match Dressings
Author: Joyce Goldstein
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. 34 color photographs.
Publishers Weekly
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 Niçoise. 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)
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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.
New interesting book: Management Control in NonProfit Organizations or International Accounting
On Top of Spaghetti...: Macaroni, Linguine, Penne, and Pasta of Every Kind
Author: Johanne Killeen
In On Top of Spaghetti, Johanne Killeen and George Germon, owners of the legendary restaurant Al Forno in Providence, R.I., and authors of Cucina Simpatica, offer up 100 new recipes for everyone's favorite tried–and–true dish –– pasta.
Pasta is the culinary equivalent of the little black dress. It's simple and elegant, you can dress it up or down, and it never goes out of style. In On Top of Spaghetti, Johanne Killeen and George Germon present a collection of 100 pasta recipes, including new and old favorites such as Pasta Shells with Spicy Sausage Red Sauce, Fusilli with Roasted Red Pepper Pesto, and Spaghetti with Tomatoes, Cinnamon, and Mint. In Cucina Simpatica, Johanne and George introduced Americans to grilled pizza. With On Top of Spaghetti they will reintroduce home cooks to the joys of pasta. Classic recipes are elevated to new heights, and innovative new dishes are sure to be returned to again and again.
Publishers Weekly
The noodle reigns supreme in this fun but singularly focused collection of recipes. Drawing from decades of experience, the James Beard Award-winning owners of Al Forno in Providence, R.I., and coauthors of Cucina Sympatica explore their favorite recipes at home and in the restaurant, including their favorite after-work treat, Midnight Spaghetti. The chapter Pasta Tips offers useful tidbits of information such as how to heat serving bowls and when and how to add grated cheese. The remainder of the book consists of the recipes, which are split up into sections by type, such as with vegetables, tomato sauce or seafood; there are also sections on fresh and various baked pasta dishes. The majority are quick and simple and feature the usual saucy suspects like capers, red pepper flakes and Parmigiano-Reggiano. Yet the authors cover a wide expanse of Italian culinary traditions, and there are some intriguing surprises, like George's Spaghetti with Raw Cucumber and Basil, and Pappardelle and Saffron-Scented Milk-Braised Chicken. Throughout, the directions are straightforward and consistent. Each dish is followed by suggestions for rounding out the meal and using leftovers though most of these creations are unlikely to leave any behind. (Nov.) Copyright 2006 Reed Business Information.
Library Journal
Killeen and Germon, the chef-owners of Providence's popular Al Forno, are perhaps best known for their innovative grilled pizza. Their first cookbook, Cucina Simpatica, offered recipes for the simple, rustic, and delicious food they serve at their restaurant. Fifteen years later, their second book presents the pasta recipes they prepare most often, both at the restaurant and at home after a long day at work--what they call "midnight spaghetti." Among their favorite easy pastas are Mostaccioli with Tomato "Pesto" and George's Spaghetti with Raw Cucumber and Basil; more elaborate and sometimes time-consuming choices include Penne with Fresh Artichokes and Pappardelle with Duck Ragu. Italian cookbooks abound, but everyone loves pasta; for most collections. Copyright 2006 Reed Business Information.
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