In the book's introduction, Butcher (
New Middle Eastern Street Food) immerses readers in the history and language of salads. After explaining terms, such as
salleting (to make salads) and
salmagundi (a 17th-century English salad), the author shares international recipes for salads that can be served traditionally, as finger food, or in creative vessels (e.g., hollowed-out fruits and vegetables, scallop shells). For Butcher, few ingredients are off limits; she crafts salads from familiar lettuces, vegetables, legumes, grains, and meats but also uses edible flowers, foraged plants, and sophisticated dressings (e.g., pesto made from "pert baby nettles," tarragon-infused vinegar).
VERDICT Whether you're looking for a quick snack, a winning appetizer, a super healthy meal, or a refreshing fruit dessert, Butcher's latest will have you covered. For a great gift for salad lovers, pair this with Mindy Fox's Salads: Beyond the Bowl.
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