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Salads: Beyond the Bowl: Extraordinary Recipes for Everyday Eating Paperback – April 30, 2012
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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 attention―and rightfully so. By raising the bar with new takes on classics―check out her Pastrami and Rye Panzanella―and 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, The Best Cookbooks of 2012 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 mâche; 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)
About the Author
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/WNYC: Last Chance Foods, Sirius XM's Martha Stewart Living Radio and Everyday Food programs, Heritage Radio's: The Food Seen, The B. Smith and Thank You, Dan shows, and Better TV.
Early in her career, Fox cooked professionally in Boston restaurants, training with James Beard Award nominee chef Stan Frankenthaler and others. Fox's cooking and writing has been inspired by extensive travels in France, Italy, Mexico, Brazil and Turkey.
Fox is a member of the culinary council at The Sylvia Center, a nonprofit organization teaching, inspiring and supporting children in their efforts to develop personal confidence, cooking skills and healthy eating habits for life. Visit her online at mindyfox.net.Mindy Fox is the food editor of La Cucina Italiana magazine, a cookbook author, food writer and teacher. Formerly on staff at Saveur, she has written for Saveur, La Cucina Italiana, Every Day with Rachel Ray, Prevention, Time Out New York and Edible Manhattan magazines. Her recipes and freelance work have appeared in The London Times, Food & Wine, Martha Stewart Living, Real Simple, Gourmet, Country Living and Parenting magazines, and on BonAppetit.com. Mindy appears regularly on the Martha Stewart Living Radio program, Everyday Food. Her first book, A Bird in the Oven and Then Some, was included in The New York Times' 2010 Best Cookbooks of the Year and Food & Wine magazine's Best of the Best. Visit Mindy online at www.mindyfox.net.
Top Customer Reviews
Sometimes we just like to have a salad for dinner but don't want to settle for something light in the taste department. That's where this book is perfect as well. The preparations are not long and laborious but taste like you've been in the kitchen for hours! I know someone who bought the book today based on my recommendation alone, sight unseen! Go on now, put this in your shopping cart and don't think twice!
Beautiful color photographs accompany most of the recipes. At 170 pages, this cookbook should not intimidate any home cook. I am so thrilled with the accessibility of this book (i.e. not calling for too many specialty ingredients) and the resulting recipes that I am purchasing copies for Mother's Day and end-of-the-year teacher's gifts!!
I can't wait to try the other recipes in the book!
Most Recent Customer Reviews
I am giving this book a 5 but, to be honest, I understand why some gave it fewer points. Like them, I will never make, among other things, robiola and endive salad with a chestnut... Read morePublished 2 months ago by PennyLane
I do love this book--fresh, crisp, fragrant, and delicious are all adjectives that come to mind when I flip through the pages, and then when I actually take the book into the... Read morePublished 7 months ago by Nancy Harmon Jenkins
I bought this book for myself, and now I'm gifting it to several friends. The variety of recipes is wonderful. Read morePublished 7 months ago by Amazon customer
I was disappointed because the instructions on how to prepare the recipes are too long and complicated. I tried a few recipes that ended okay. Read morePublished 7 months ago by Nelaa
Excellent cook book for salads and other summer fare. Easy to follow recipes. Highly recommend it.
N.B. Read more
Beautiful recipes - some different stuff. I can highly recommend this book.Published 10 months ago by Marjorie E. Moran