Saladish: A Crunchier, Grainier, Herbier, Heartier, Tastier Way with Vegetables Hardcover – Illustrated, March 20, 2018

Amazing! Brilliant combinations of flavors and textures. This is NOT a book full of lettuce and kale salads and raw veggie platters. Nor is it a book full of gloppy veggie casseroles. Almost every dish is hearty enough to be a main meal. It features hot and cold dishes alike. I've tried 3 recipes so far and they've all been outstanding (Roasted & Pickled Cauliflower, Barley with Many Mushrooms, and Not-Exactly-Manchurian Cauliflower). Well written, easy to follow, and all the cooking techniques seem very straightforward. Beautiful, inspiring photos. There is some call for slightly more exotic ingredients than you're likely to find a very basic all-American supermarket, but I haven't seen anything I can't get at Whole Foods. If you're any kind of foodie/cook, you've got 95%+ of the herbs, spices, and condiments that Rosen calls for in your pantry already. There are 75 or so recipes in the book, and there's a very handy chart at the back that shows you at a glance which ones are Vegan, Vegetarian, and/or Gluten Free. Only about 5 of these recipes have meat in them, and almost all are Vegan-friendly and Gluten-Free. That being said, this cookbook is a celebration of healthy, beautiful food that should make anyone who likes to eat very, very happy! I'm excited to try every darn recipe in this book!

This book has helped me by giving me easy ideas for salads. I use a lot of Kale in smoothies so I always have it on hand. In the book I found easy ideas for kale salad and now I make it a lot especially when I cannot find good green leafy lettuce in the store. I even made it for Christmas dinner. I used shallots which I learned to crisp in olive oil, sunflower seeds and feta cheese. It was a hit. I really like recipes with a lot of variations which are simple, this is something I will use over and over again. Nice little book, I have electronically.

Being a big salad eater I was eager to receive this book. It has beautiful pictures but I was disappointed in the recipes. They call for a lot of ingredients I don't regularly have. I don't see myself making most of them.

I was really looking forward to this book coming out, as it is exactly the way my family eats - saladish! We regularly combine fresh produce, leftover grains, pasta and breads with seeds, nuts, cheeses and dressings to create 1 bowl meals. I was hoping this book would give me some new inspiration to work with. Unfortunately, there was nothing new ( to me anyway) in these recipes. Few of the “salads” are hearty enough to make a full meal, and many are simply jazzed up single veggies. Additionally, the recipes use far too many hard to find ingredients. You may be able to get tofu skins and yuzu kosho in NY, but I’ll bet most people would have difficulty finding it. I guess if what you consider to be salad is dressed iceberg or romaine, then this book will be a revelation. But for those of us whose cooking has been influenced by the likes of Molly Katzen, Alice Waters or Deborah Madison, it’ll just be another pretty book on the shelf.

This is a wonderful, informative cookbook filled with interesting and VERY innovative saladish recipes.This is how I love to cook, combining vegetables and grains for a quick meal! I LOVE learning about new ingredients and how to use them in recipes that are easy to follow and healthy. I appreciate the way Ilene Rosen has organized the book giving me a template to follow (choose your own style!) allowing for substitution of ingredients based on what I have on hand in my kitchen or my family's taste preferences. It is a beautifully styled (great dishes!), photographed and illustrated book that I will use for years to come. This is my new go-to-book for great tasty recipes!

If you like to experiment with salads, this is a fun book. Perfect for those wanting to get more variety of vegetables in their diets. The dressings are especially delicious and so much more than ranch or your typical green goddess. I didn't experience much trouble finding the lesser known ingrediants having many Asian markets nearby.

I've been lucky enough to eat this chef's cooking in NYC for years at the City Bakery & her store in brooklyn and am thrilled to now get to steal some of her recipes. This book is as informative as it is beautiful. I am excited to get to do more with it as the spring and summer finally show up - and with its arrival, my holiday/birthday/host gift shopping for the year is done!

Great pictures and instructions, easy to follow, but most of the recipes are a little bit too fancy and require uncommon/difficult to acquire ingredients