The founder and executive chef of San Francisco's boutique salad joint Mixt Greens, Swallow gives top billing to the humble salad in a collection that is by turns lush, lavish and imaginative, including signature dishes like the Park Ave (grilled chicken, herb-roasted fingerling potatoes, grilled asparagus and Parmesan), its meaty mate the Bachelor (with Yukon Gold potatoes, filet mignon and Roquefort), the Tokyo (Kobe beef carpaccio with fried leeks) and the Grove (Honeycrisp apples, fennel, spiced walnuts and blue cheese). Organized by season, and prefaced with a guide to maximizing on-hand produce, this volume gives salad makers an imaginative push, though they may hit a wall trying to source key ingredients like aged sherry vinegar, sweetbreads, quail eggs, and hedgehog mushrooms. The salad-averse will appreciate the Porky-mixed greens, roasted butternut squash, pork tenderloin and port reduction-and Swallow's bunless Kobe beef cheeseburger, served atop butter lettuce. Though some may be disappointed in the selection of dressings, nearly all of which are vinaigrette variations, this is a vital, inspired and varied collection that even steak-and-potatoes fans can appreciate.
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"If you only envision lettuce and carrots when you think of salad, this cookbook will widen your horizons."
--Library Journal, Best Books 2010: How-To list, 11/18/10
"Andrew Swallow, founder and executive chef at Mixt Greens, heard about your salad slump. And he's here to expand your horizons beyond boring lettuce with his new cookbook, Mixt Salads. Turn over a new leaf."
"With the book organized by season, Swallow proves that salad is right for every occasion."
--Condé Nast Traveler, 5/17/10
"[I]ntriguing and fun to explore."
--San Francisco Chronicle, 3/21/10
If you are a salad snob and love fabulous creative new recipes, this is the cookbook for you. I have never had trouble finding the necessary ingredients and I don't live in a big... Read morePublished on December 21, 2012 by tranquillity
This guy can really combine the ingredients to make a mundane (to some people) topic--salad--really pop! Read morePublished on June 17, 2012 by Anne from Md
Love to read the book, but to be honest, haven't yet cooked a single dish which isn't unusual....books are my passion. Read morePublished on June 2, 2011 by tradess2006
I just recently retired and when I worked, loved to to eat a salad every day for lunch at a restaurant, but hate my own salads (same old boring stuff). Read morePublished on August 14, 2010 by Londonluvver
I read this book cover to cover in one sitting, could not put it down. Completely inspiring and timely, this is the way I want to eat now. Love the seasonal concept of cooking. Read morePublished on August 12, 2010 by Abbey's Mom