About the Book
"Mindy's salads are just the sort I like to make a meal of. Her book is brimming with good practices, exciting recipes and beautiful photography." So says celebrated cookbook author, Heidi Swanson, of Mindy Fox's brand new collection of truly extraordinary and inspiring salad recipes. Filled with 100 gorgeous photographs and creative easy recipes such as Green Melon, Cubanelle Peppers and Ricotta Salata; Red Kale Caeser with Mustard Croutons and Smoked Trout; Potato Salad with Melted Leeks and Blue Cheese; and Peanut Soba and Chicken Salad with Lime, Salads: Beyond the Bowl shows you just how beautiful and nourishing a life of great salad eating can be. Fox's book is filled with healthy recipes, yes - but equally exciting is that, thorough this book, Fox show us just how delicious and show-stopping a well-made salad can be. Inspired by seasonal offerings, Fox pairs produce of all sorts with grains, beans, legumes, cheeses, fish and meat to create extraordinary salads that serve as starter or main dishes for everyday eating, whether at brunch, lunch or dinner. Like every facet of cooking, making a truly extraordinary salad involves a little craft and basic know-how.
In Salads: Beyond the Bowl, Fox gives vegetarians and meat-eaters alike the basics of great salad-making, then offers a collection of 100 recipes for inspired salads, with flavor nuances from a variety of cuisines.
About the Author :
Mindy Fox is a cookbook author, food writer and the food editor at La Cucina Italiana magazine. Her most recent book, Salads: Beyond the Bowl was chosen as a "Best Cookbook" by The New York Times (Christine Muhlke's "20 More Cookbooks," May 31, 2012) and Epicurious (Best 10 Cookbooks of 2012), and received accolades from Bon Appetit magazine, Heidi Swanson and many more. Fox's first book, A Bird in the Oven and Then Some (republished in 2013 as The Perfectly Roasted Chicken), was included in The New York Times' 2010 Best Cookbooks of the Year, and Food & Wine magazine's Best of the Best. Fox is the co-author with chef Sara Jenkins of Olives & Oranges: Recipes and Flavor Secrets from Italy, Spain, Cyprus & Beyond, an IACP Best Cookbook finalist, and co-author with Chef Karen DeMasco of The Craft of Baking, a New York Times Notable Book of the Year. Formerly on staff at Saveur, Fox has written for Saveur, La Cucina Italiana, Every Day with Rachel Ray, Prevention, Time Out New York and Edible Manhattan magazines. Her recipes and other freelance work have appeared in numerous regional, national and international newspapers and magazines, including The London Times, Food & Wine, Everyday Food, Country Living, Garden Design, Prevention and Parenting magazines, and on BonAppetit.com, Epicurious.com, The DailyMeal.com, FoodRepublic.com, LeitesCulinaria.com, PantryConfidential.com, TheImprovisedLife.com and many more. Fox has made numerous radio and television appearances, including Good Morning America/Health, The Splendid Table, NPR/WNY
Review :
Fox, whose A Bird in the Oven and Then Some was a 2010 New York Times Best 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 entree salad devotees. Every popular component (e.g., vegetables, dairy, grains, proteins) is well represented, and there are useful technique and composition tips. (starred review) Library Journal One hundred clever ways to break out of the Caesar rut. (Summer Cookbook roundup) -- Christine Mulke The New York Times Mindy Fox's new cookbook will CHANGE YOUR WORLD. In fact, only one of the chapters in Salads: Beyond the Bowl is 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 dinner party. 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 want is mixed greens, Fox, the food editor of La Cucina Italiana magazine, 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 Appetit Colorful, 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 attentionand rightfully so. By raising the bar with new takes on classicscheck out her Pastrami and Rye Panzanellaand 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 epicurious, 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 mache; 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 in Salads: Beyond the Bowl will make your desk lunches happier and your dinner party sides more exciting. -- Marian Bull, Behind the Book: Olives, Lemons & Za'atar Food52, 7/08/14 You don't know how many people I meet that admit they are in a "salad rut." There are a million and one variations on a salad. But to get it right is hard. That's where this book helps. Whether it's there to just inspire or you need help to kick up your salad game, it's a good book to have around. -- Joanna Fox Eater.com, 7/29/2014
