Salmagundi

Starred review from December 1, 2014

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.

Copyright 2014 Library Journal, LLC Used with permission.

October 1, 2014
Long the purview of dieters and health nuts, salads have gained a rather boring rap, but Butcher takes it upon herself to pep up limp lettuce everywhere with this playful compendium of salad recipes from around the world. Divided into sections based on primary ingredients such as Herbs and Leaves, Grains and Pasta, and Fruity Salads, the recipes cover a wide swath of cuisines and skill levels, from the simple ( Nothing Fancy Classic Coleslaw and Things in Cans Salad ) to the dauntingly elaborate fiambre, which features more than 30 ingredients. Some recipes feature hard-to-find components, such as sour orange peel or Macedonian ajvar, but Butcher frequently suggests more readily available substitutes. Beautiful matte photographs of the dishes demonstrate how elegant salads can be in any incarnation, and Butcher's irreverent tone, full of asides and wry witticisms, makes for a fun and engaging reading experience. The straightforward instructions assume some cooking competency, so this isn't a book for pure beginners, but seasoned cooks hoping to jazz up their salad game will find lots and lots of inspiration.(Reprinted with permission of Booklist, copyright 2014, American Library Association.)