Former Chez Panisse chef David Tanis once bemoaned the restaurant practice of assigning salad-making to the least experienced member of a kitchen crew: the delicate balances of a great salad require practice. Fortunately, in Peter Gordon, chef of restaurants in London and Auckland, New Zealand, salad-making finds a very gifted practitioner. This remarkably handsome book exhibits ingenuity without a hint of fussiness. Consider a salad of minted baby potatoes, peas, and crème fraiche; or butternut squash with coconut, radicchio, endive, and feta; or even lamb, kale, eggplant, shiitake, yogurt, and sumac. Escape that rut!
Color photographs throughout. Hardcover.