Linger
Salads, Sweets and Stories to Savor: A Cookbook
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- 129,00 kr
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- 129,00 kr
Publisher Description
ONE OF THE BEST COOKBOOKS OF 2025: The Washington Post, The Strategist, Bon Appétit, The Boston Globe, Slate, Serious Eats, and Saveur
“Hetty McKinnon doesn’t write great vegetarian recipes, she just writes great recipes.”
—Nigella Lawson
In her follow-up to the James Beard award-winning cookbok Tenderheart, Hetty Lui McKinnon returns with Linger, a cookbook for those looking to up their salad game. These colorful main-meal salads are inventive and hearty, packed with vegetables and globally-inspired flavors. Linger proves that salads are the most versatile dish, perfect for weeknight dinners, not-sad-desk-lunches, and as a show-stopping celebration meal.
From her salad-delivery days in Sydney to her current career as a food writer and bestselling cookbook author in New York, Hetty has long known the power of salads to connect and create community. In Linger, Hetty presents her salads, sweets and stories in twelve vibrant, loosely-seasonal menus -- each of which have their own playlist -- that are the perfect blueprint for gathering and entertaining.
Over 100 recipes, including:
• Caprese Salad with Grilled Pineapple
• Mapo Tofu salad
• Cauliflower Larb
• French Onion Salad
• Curry Potato-and-Pea Dumpling Salad
• Potato Salad Tartine
• Vegan Dan Dan salad
• Roasted Spiced Carrots and Crispy Tofu with Agrodolce
• Tomato and Kimchi Pasta Salad • Butternut with Lentils, Olives, and Pickle Sauce
• Plus sweets like Hong Kong Milk Tea Tres Leches and Matcha and Ginger Custard Tart!
PUBLISHERS WEEKLY
In this appetizing vegetarian cookbook, bestseller McKinnon (To Asia, with Love) sets out to prove that "salad a dish with limitless possibilities." Whether or not home cooks are swayed by her expansive definition of the dish, the recipes she puts forward as evidence hold undeniable appeal. Some contain leafy greens—including tofu and kale with sweet peanut sauce, and a rice paper spring roll salad, which is served on a bed of butter lettuce—but others are entirely leafless, among them spicy tomatoes with pearl couscous, herby roasted cinnamon delicata squash and quinoa, and figs with farro and tahini. Asian influences pervade in soba noodles with crunchy vegetables and fermented tofu sesame sauce, noodles with mushroom and black bean sauce and daikon pickles, and tom kha noodle salad with seared mushrooms. McKinnon's creativity shines when reinterpreting the classics: a savory twist on trifle, for example, layers grilled and puréed eggplant with grains; and falafel inspires a salad of pan-fried smashed chickpeas, tomatoes, cucumbers, and tahini. Exciting desserts round things out, from Hong Kong milk tea tres leches cake to plum and cardamom galette. McKinnon is especially good at offering suggestions for simple substitutions and modifications, with vegan and gluten-free riffs available for most recipes. The result is an inventive collection that transforms humble produce into something extraordinary.
