In the Mediterranean, "salad" can mean anything from roasted eggplant with tahini to white beans and prawns in a lemony vinaigrette. Here the author of such cookbooks as Sephardic Flavors and Cucina Ebraica shows how to make 140 of these delicious, healthful, easy-to-prepare dishes as a satisfying meal. Just by changing the dressing and garnish, says San Francisco chef Joyce Goldstein, you can make a chopped salad Moroccan, Spanish, or Turkish. Roasted peppers can be Italian with anchovies and olives, or spicy with a Tunisian harissa dressing; even a carrot can become exotic with a Moroccan citrus-cinnamon dressing.
"Readers may be familiar with some of the traditional classics such as Panzanella (bread salad) and Salad Niçoise. However, the real magic of the book lies with the lesser-known dishes like Italian Parsley Salad with Pecorino, Catalan Salt Cod and Pepper Salad, and Vitello Tonnato (veal with creamy tuna sauce). Well researched, and highly informative, each section begins with a list of ingredients and their definitions, while each recipe includes history on the dish as well as some of Goldstein's related personal experiences. This book is a delight, an inspiring collection." Publishers Weekly

Akdeniz Tazeliği: Bir Salata ve Garnitür İncelemesi
Akdeniz'de piyazın bir salata olduğu düşünülürse, bu kitapta tarifi ve incelenen 140'tan fazla salata ve garnitür tarifinin ne kadar ilginç ve lezzetli olabileceği anlaşılabilir.