Thommy Ford Reads

A blog by the staff of the Thomas Ford Memorial Library

50 Great Cookbooks at Thomas Ford – Week 32

Have you noticed how many people are ordering salads at restaurants now? Servers frequently bring out large bowls heaping with beautifully arranged salads that could feed three or four people. What strikes me (besides the portions) is that most of these salads would be easy to make at home. The author of the following cookbook agrees.

Salad for Dinner: Simple Recipes for Salads That Make a Meal by Tasha DeSerio (641.83 DES)

What kind of cookbook is Salad for Dinner?
Tasha DeSerio’s previous book told us how to cook what we find at farmers’ markets. In her new title, access to a farmers market continues to be a plus but is not a requirement. She still insists on fresh ingredients for the making of salads that serve as meals. To that end, Salad for Dinner is an idea book that can be followed closely or used just as a starting point for creative meal preparations.

Is this cookbook easy to use?
Yes, as the whole idea behind making salads is making meal preparation quick and simple. That is not to say that some strategic preparation is not occasionally required. DeSerio sometimes suggests that you cook your beets, grains, beans, or meats ahead. The same goes for hard-boiling eggs. A short session in the kitchen can prepare you for salads to make quickly in coming days.

Can you easily buy the ingredients for the recipes?
Yes, most ingredients can be found at our supermarkets, specialty groceries, or farmers markets. You may even have some of the ingredients in your garden. If you do not have an ingredient, you can probably substitute.

What is special about this cookbook?
Salad for Dinner packs a lot of suggestions into a modestly sized book that is easy to browse. The colorful photos are quite appealing for a salad lover.

What are your favorite recipes from this cookbook?
Spinach salad with blood oranges, feta, pine nuts, and raisins (p. 45)
Corn, cherry tomato and avocado salad with shrimp (p. 79)
Rice salad with cucumber, feta, and herbs (p. 122)
Roasted red pepper and bread salad with tuna confit (p. 126)
Lentil salad with gypsy peppers and feta (p. 181)

You can tell that I like lots of foods mixed together in a salad.

Review by Rick

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This entry was posted on August 12, 2012 by in 50 Great Cookbooks, Book Review, Cooking, Non-Fiction.
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