Loved this book. Such a creative mix of content from the interviews to the recipes. Looking forward to sharing this with other readers!

Salad for President has a formula of profiles and recipes. The recipes are not entirely vegetarian but are plant forward. If interested in creative types lives or commentary the profiles can be interesting but if not a waste of space. I was not fully invested in this book because I was not interested in the people.

If you are familiar with the Salad for President Blog then you know what to expect from this cookbook. Julia Sherman is an artist/gardener/chef who blends art and salads. This is a cookbook meant to be read. There are interviews with the artists as well as recipes. Some of the artists will be familiar and others will be new to you just like the ingredients. The recipes range from very simple to more complex with more exotic ingredients. The food photography is wonderful and showcases the Salad Art. This book will make a wonderful gift for any foodie. Anyone with an interest in art/gardening/cooking will enjoy this book.

I was drawn to this cookbook because of its' unique concept. Once I dug in, I could feel Julia’s love for healthful salads and fresh ingredients. I enjoyed her creative approach, ingredient mixes, tips and the interviewing of artists who provide inspiration for the recipes. It was a super combo. I love salads but am lacking in the creativity department. Julia has given me hope that I will be able to more easily diversify my salad plates. A fine example of a cookbook that not only has beautiful photos but has so much more inside - substance and inspiration.

*Note: will post additional reviews once book is published.

Wow , what a collection of salads . Each salad are wonderful and a treat to eyes...............

From the blog Salad for President by Julia Sherman, are more than 75 salad recipes. I love the Crunchy Polenta Croutons and the Miso-Kimchi Dressing she interviews artists and photographs will they cook. Fascinating cookbook.

This book has a lot of good recipes for salads if you like a fancy schmancy salad. I don't usually have the ingredients for most of these salads at home and I know my husband who is has a simpler pallet would never eat most of these. That being said, I would order many of these recipes in a restaurant. The pictures are amazing and make them look delish. The best part of this book is all the interviews and stories with fellow salad lovers. Just a great combination of a good recipes and a good read!!

Salad For President is more than a book of salad recipes, it also contains photos and interviews. The photos are of the food, not a lifestyle, and the interviews are with artists across a range of mediums. After each artist interview a recipe is presented that blends their art and personality, it is a pretty cool idea.

I have always thought that when artists are united they create masterpieces. In this case the masterpiece is a cookbook.

Creative, inspired, amazing, sweet, complete: Salad for President A cookbook inspired by artists by Julia Sherman is born as a cookbook for inspiring you and your creativity for special events, dinner and lunches with a different touch: the one of salad.
Why?

Salad is versatile. You can mix various veggies and an egg, chicken and various kind of salads. You can get great dishes with avocado, mango or other fruits and veggies mixed together.
You will learn how to create, add, discovering at the same time wonderful and functional dishes.
What I loved the most of this book: the great inspiration. It's spring and we should all "Think more veggie than meat."
Salad is purification but also strong ingredients. A salad is a complete or a fresh dish.


Everything started when Julia Sherman, the author of this book created on the roof of the MoMa Museum a garden made by a lot of veggies. Unthinkable? Her purpose to unify creativity with good food.

The first foreword of this yummy cookbook by Christine Muhlke editor of Bob Appetit.
Invited by Sherman, ms Muhlke confessed that to see a garden built on the roof of MoMa impressive. They could watch Manhattan, NY, an aggressive city where cement the most important element like also the perennial rush of people in "The city that never sleeps" would sing Liza Minnelli.
Thinking paradoxically that there was a garden on a rooftop of one of the most important museums of the world growing up with human rhythms, old, ancestrals, completely different from the one of the Big Apple, touching.

The second foreword is an interview by Julia Sherman with Robert Irwin creator of the Central Garden at the Getty Center.

Born in an artistic family, Julia Sherman went to Los Angeles where she worked in movie industry at the same time continuing to develop his artistic ideas.

It was when she returned to NYC that the MoMa contacted Julia Sherman for the creation of a special garden on the rooftop of the museum. Julia agreed and planted more than 50 herbs, and they were all amazingly yummy.

What I found more beauty and surreal was to seeing in various pictures this corner of green on the roof, with a lot of smiling people enjoying some time there eating and drinking as if they would have been in a countryside. More than understandably they loved the atmosphere.Real, the one a human being should experience everyday where possible. The contact with nature essential.

The garden called Salad Garden. At the same time once the project started MoMa established an important connection with the Getty Museum of Los Angeles known for their Central Garden.

The Central Garden is a special place for a lot of people. People love to organize there great picnics, and they love to spend some quality time in a calm place, normal, distant and at the same time close to the city.

In The Central Garden there is a special section dedicated at the garden and called: Getty Salad Garden.
Creations with veggies are not new. Forget it. The Getty used a book pretty old: 431 years ago people suggested creativity with veggies, fruits, flowers. A joy for eyes a joy for mouth :-)

Plus veggies, flowers, are multi-colored. Yellow, red, orange, green, pink the best food for inspiring creative process.
When to eat a salad? Breakfast, evening, lunch, while you are in an air plane, during a moment of break. When you want. There is not a specific moment of the day. All the moments are perfect for a salad.

Who helped Julia Sherman to write this book all dedicated to Salads?A lot of creative people and my sensation is that each of them loved what they prepared for Julia Sherman and for themselves and that's why these recipes are real unforgettable success.

I will mention some of them.

We will meet Alice Waters, figurehead of Slow Food movement. Francis Ford Coppola, Varda and Godard some of the filmmakers appreciated her dinners. The message of Alice is simple: "Eat seasonally, know your farmer, respect the earth and learn to cultivate food yourself."
Madeleine Fitzpatrick is a gardener, painter and performer, Yui Tsujimura is a japanese master ceramist in love with persimmon caprese. Two members of the Boredoms, and many many more...

Julia and his creative friends will teach to all of us how to cook pretty quick for a lot of number of people without any kind of panic attack ;-) but also how to prepare wonderful salads for breakfast or brunch, impressing our guests with special salads for special occasions.

A chapter dedicated to cocktails, soup, desserts but the one I loved the most the chapter for helping all of you to grow up your own wonderful garden because there is nothing more beauty than to see growing up some veggies in your garden!
Trust me. I live in a countryside...I know that.

Enjoy this book. Enthusiastic, smiling, sunny, creative, plenty of fresh, delicious, sweet, wonderful salads for all tastes, you will adore it.
This book will be available on May published by ABRAMS.

I thank NetGalley and ABRAMS for this book.

Oh my goodness! If I had this book January 2nd, I certainly would have followed through on my resolution to eat more salad! Not to worry, though. It is the perfect time to plant many of the greens and other ingredients found in this book for future enjoyment.

When I first started the book, I thought that I would comment that I liked someone who elevated a humble side dish to sit on a pedestal. Now that I've cracked the spine, I take that back, and then some. Each salad is composed with careful thought to textures, and flavors. Spices are balanced with creamy labneh, capers, anchovies, ghee, black pumpkin oil, banana flowers which are all explained and blended with perfect partners. I may never eat a non-salad meal again.

The recipes and their introductions are bookended by interviews with artists. I found myself leaving the pages to visit long time favorites such as the William Wegman and his beloved Man Ray in videos, and Laurie Anderson's wonderful concerts for dogs. Artists unfamiliar to me, such as Yui Tsujimura's natural glazed tea bowls or Ron Finley's activism via gardening, opened new worlds for me, through which I hope to often travel.

After having taste buds shocked and sated, and imagination provoked through the first part of the book, my left brain was engaged with recipes for staples like preserved lemons and pickled mustard seeds, a list of pantry staples to be purchased, and tools for the task. Lastly, a thorough collection, and description of, greens and vegetables that can be grown in my own garden.

All of this, with gorgeous photos, and joyful drawings.

I highly recommend this book. It is a treat for all the senses, and engages us all in the artistry of the earth and the palate.

Simple yet sophisticated. The recipes in Salad for President use ingredients that are easy to prepare while also choosing each flavor profile wisely for individual flavors to burst through. The photography is vibrant and reflects the dishes well.

This book certainly took me by surprise...apparently 'salad for president' is not your average salad cookbook but rather an eclectic mix of cooking, style and personality. Not only will your tastebuds be feasting but so will your eyes and your knowledge as you read about different salad artists and their lifestyles.

With recipes such as Labneh-stuffed avacado with toasted nuts (can you all say in unison yummmmmmmmy), greek salad on the grill ( I can see my husband loving this one), and what is now my official favourite recipe Golden coriander cauliflower with Labneh and a fried egg (someone please make this for me pronto!).

At the beginning of the book I was greeted with best practices for salad and I was thrilled...I am tired of wilted greens and the guide in this book is going to change the way I care for my leaves forever. The whole book feels fresh, inviting and changing up how we make our salads. There are no typical salad dressings in this book but instead some beautiful flavours using spice, herbs and sauces that enlighten the tongue.

I found the title of the first chapter a little offensive, however that is a very personal thing and I am sure there are many people out there that find swearing acceptable. I will give credit due to the fact that they have not used the whole swear word. The highlight throughout are the salad artists who's stories are unique and interesting and form an eclectic group of people (and can I say one very endearing hairless dog). Reading about the artists own food journey's was fascinating, especially reading about family and cultural traditions where recipes are handed down by learning in grandmothers kitchens.

To finish, the book gives you staple ideas for the pantry, the index breaks the recipes up into season (very handy) and a section on making pantry staples from scratch. The book is full of colours both bright and subtle with beautiful drawn illustrations and photos that will have you running to the kitchen to prepare a meal.