As a dairy-free vegetarian, I know that a healthy salad has to be hearty and nutrient rich. Many cookbooks skip salads or treat them as little more than side dishes. Salad for Dinner by Tasha DeSerio is the exception. The entire book focuses on delicious salads that are filling and appealing to people of all dietary preferences. With options like “Garden Lettuces with Green Beans, Figs & Hazelnuts” and “Herb Salad with Beets, Oranges & Almonds”, this cookbook has unique options for creative and truly impressive salads. Beyond this, though, DeSerio provides a wealth of cooking advice. With multiple formulas for tasty dressings and vinaigrettes, this book provides the basics for any ambitious salad chefs. DeSerio, however, goes above and beyond and includes information on basic skills for prepping vegetables and creating toppings like pickled beets and rustic croutons. The vegetable and fruit salad chapter features recipes like “Warm Young Artichoke and Potato Salad” and “Shaved Brussels Sprouts with Celery, Pomegranate & Toasted Walnuts” while the Grain, Bread & Pasta Salad chapter features “Rice Salad with Asparagus, Favas & Peas” and “Quinoa, Red Pepper & Cucumber Salad with Avocado and Lime”. Although this book is all about salads, it is not a vegetarian or vegan cookbook – many recipes feature ingredients like cheese, pancetta or crab. The stories behind the salads are intriguing and the pictures are truly tantalizing. With dozens of unique salad recipes, eating your veggies will never be boring – Salad for Dinner is a truly revolutionary cookbook!