{"id":8630467002611,"title":"Saladish Cookbook","handle":"saladish-cookbook","description":"\u003cp\u003e\u003cb\u003eWinner, 2019 James Beard Award for Best Book of the Year in Vegetable-Focused Cooking\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003e“Elevates salads from the quotidian to the thrilling.”\u003cbr\u003e—\u003ci\u003eThe New York Times\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eA “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.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eCooking 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eSKU: 9781579656959\u003c\/p\u003e","published_at":"2024-04-24T17:15:21-07:00","created_at":"2024-04-22T22:32:56-07:00","vendor":"Hachette Book Group USA","type":"Cooks Tools","tags":["Cookbooks"],"price":2495,"price_min":2495,"price_max":2495,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":45512335950067,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"24347","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Saladish Cookbook","public_title":null,"options":["Default Title"],"price":2495,"weight":1814,"compare_at_price":null,"inventory_management":"shopify","barcode":"9781579656959","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/ileoni.com\/cdn\/shop\/files\/Screenshot2024-04-24at5.13.04PM.png?v=1714004118","\/\/ileoni.com\/cdn\/shop\/files\/Screenshot2024-04-24at5.12.44PM.png?v=1714004118"],"featured_image":"\/\/ileoni.com\/cdn\/shop\/files\/Screenshot2024-04-24at5.13.04PM.png?v=1714004118","options":["Title"],"media":[{"alt":null,"id":33825544175859,"position":1,"preview_image":{"aspect_ratio":0.97,"height":1012,"width":982,"src":"\/\/ileoni.com\/cdn\/shop\/files\/Screenshot2024-04-24at5.13.04PM.png?v=1714004118"},"aspect_ratio":0.97,"height":1012,"media_type":"image","src":"\/\/ileoni.com\/cdn\/shop\/files\/Screenshot2024-04-24at5.13.04PM.png?v=1714004118","width":982},{"alt":null,"id":33825544143091,"position":2,"preview_image":{"aspect_ratio":0.8,"height":880,"width":704,"src":"\/\/ileoni.com\/cdn\/shop\/files\/Screenshot2024-04-24at5.12.44PM.png?v=1714004118"},"aspect_ratio":0.8,"height":880,"media_type":"image","src":"\/\/ileoni.com\/cdn\/shop\/files\/Screenshot2024-04-24at5.12.44PM.png?v=1714004118","width":704}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cp\u003e\u003cb\u003eWinner, 2019 James Beard Award for Best Book of the Year in Vegetable-Focused Cooking\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003e“Elevates salads from the quotidian to the thrilling.”\u003cbr\u003e—\u003ci\u003eThe New York Times\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eA “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.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eCooking 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eSKU: 9781579656959\u003c\/p\u003e"}