{"product_id":"linger-salads-sweets-and-stories-to-savor-a-cookbook","title":"Linger: Salads, Sweets and Stories to Savor: A Cookbook","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tHETTY LUI McKINNON is a Chinese Australian cook and \n\u003cbr\u003efood writer. She is the author of five bestselling cookbooks, includ- \n\u003cbr\u003eing her genre-defining \n\u003ci\u003eCommunity\u003c\/i\u003e; \n\u003ci\u003eNeighborhood\u003c\/i\u003e; \n\u003ci\u003eFamily\u003c\/i\u003e; \n\u003ci\u003eTo Asia, \u003c\/i\u003e\n\u003cbr\u003e\n\u003ci\u003eWith Love\u003c\/i\u003e; and, most recently, \n\u003ci\u003eTenderheart\u003c\/i\u003e, which won a James \n\u003cbr\u003eBeard Award and an IACP Award in 2024. Hetty is a regular con- \n\u003cbr\u003etributor to New York Times Cooking and ABC Lifestyle and writes \n\u003cbr\u003ethe popular weekly newsletter To Vegetables, With Love. Born and \n\u003cbr\u003eraised in Sydney, she now resides in Brooklyn, New York.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"What fun to sit at Hetty Lui McKinnon's table again. Here, salads and sweets star in recipes that will make any cook marvel at the fresh combinations that come together with ease. Early favorites include \n\u003cbr\u003edan dan noodle salad; a potato chip salad with zucchini and jalapeño; potato and scallion flatbread; cauliflower laab; kohlrabi and lentils with preserved lemon and basil; spiced pumpkin mochi cake; and sparkly orange ginger butter cookies.\" \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e--G. Daniela Galarza and Aaron Hutcherson, \u003ci\u003eThe Washington Post\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"In her sixth cookbook, Hetty Lui McKinnon focuses on salads. She produced the book in quite an unusual way: The recipes were written, tested, tweaked, and photographed over a year, in real time with the seasons, leading to a refreshingly craveable, unfussy collection.\" \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e--Emma Wartzman, \u003ci\u003eThe Strategist\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"The mark of a truly creative recipe developer is their ability to create a cohesive, personal body of work without becoming repetitive: McKinnon puts her unique point of view into celebrating vegetable-based recipes exactly how she prefers them, touching on modern Asian cooking, family-friendly comfort food, and of course, salad. The beauty of writing about salad in 2025 is that there really is no limit to the dish's definition: Figs, Farro, and Tahini, a hearty but fresh bowl to linger over as summer becomes fall, feels just as natural in the book as Kung Pao Cabbage with Tofu, a punchy sauce-slicked meal in itself.\" \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e--Rebecca Firsker, \u003ci\u003eBon Appétit\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\n\u003cb\u003e \u003c\/b\u003e\n\u003cbr\u003e\"There are no sad salads in McKinnon's book; she has a great intuition and understanding of what makes a great mix, and every recipe has bold flavors and textures. If you are in a cooking rut and want to eat more vegetables, \n\u003ci\u003eLinger\u003c\/i\u003e is the book for you.\" \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e--Genevieve Yam\u003ci\u003e, Serious Eats\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\n\u003cb\u003e \u003c\/b\u003e\n\u003cbr\u003e\"The brilliance of [Lui Mckinnon's] recipes is that she often takes beloved foods--Korean jjajangmyeon, French onion soup, Sichuan mapo tofu, just to name a few in \n\u003ci\u003eLinger\u003c\/i\u003e--that I never dreamed could work as a salad and reimagines them, building layers of flavors and weaving in textures in a way that still captures the essence of why I was craving that dish in the first place. I know I'll be mixing and matching salads from her thoughtful yet not prescriptive menus.\" (with plenty of inspired dessert ideas--the one course I would prefer not to be a salad!) for my own feasts for years to come.\" \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e--Frances Kim, \u003ci\u003eSaveur\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"When I heard the vegetable whisperer Hetty Lui McKinnon was coming out with another vegetarian cookbook, this time focused on salads (and sweets), I got my hands on it as fast as I could. Sifting through the pages of \n\u003ci\u003eLinger, \u003c\/i\u003e I quickly learned that this was not just a cookbook, but a wondrous collection of McKinnon's heartfelt essays and composed menus, as well as playlists curated by none other than her daughter, Scout. The inspiration for this book came from a past career, when McKinnon prepared salads and delivered them by pedal (biking, that is) in Sydney, a project under the name of Arthur Street Kitchen. The simple exchange of salad was a way for McKinnon to develop a kinship with her community. The recipes that follow encourage that intimate connection, as well as draw inspiration from McKinnon's Chinese Australian background. McKinnon's opinions are tenacious and specific, offering nuggets of wisdom like, 'salads don't always have leaves;' 'think of fruit as a vegetable;' and 'anything can be a salad.' I, for one, couldn't agree more.\" \n\u003cbr\u003e\n\u003cb\u003e--Nina Moskowitz, \u003ci\u003eBon Appetit\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Come for the approachable (and as always, quietly vegetarian, though also usually adaptable to vegan) recipes; stay for McKinnon's ruminations on self, family, and community. In \n\u003ci\u003eLinger\u003c\/i\u003e, McKinnon once again proves that she's one of the most well-rounded food writers working today. She photographed the entire book, too, in real time during gatherings with friends in her home. At least in my kitchen, \n\u003ci\u003eTenderheart \u003c\/i\u003enow has some real competition.\" \n\u003cbr\u003e\n\u003cb\u003e--Bettina Makalintal, \u003ci\u003eEater\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"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.\" \n\u003cbr\u003e\n\u003cb\u003e--\u003ci\u003ePublishers Weekly\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Hetty Lui McKinnon is the \n\u003cb\u003eQueen of Salads\u003c\/b\u003e....I have followed Hetty's work for so long and find her recipes endlessly inspiring and so creative. She cooks the kind of food I want to eat everyday, unique but familiar. Food that looks simple, but is so thoughtful and honors the ingredients she cooks.... [ \n\u003ci\u003eLinger\u003c\/i\u003e] is full of vegetarian recipes for salads, small bites, and desserts inspired by intimate gatherings in her own home. Community building is more important than ever, and hopefully this book will inspire you to invite some friends to the table to linger. \" \n\u003cbr\u003e\n\u003cb\u003e--Yossy Arefi\u003ci\u003e, Have a Little Something \u003c\/i\u003e(Substack)\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Every once in a while, a cookbook arrives that feels less like a manual and more like an invitation. \n\u003ci\u003eLinger \u003c\/i\u003eis precisely that kind of book. From the moment you open it, you can sense her generosity, her warmth, and her ability to take everyday ingredients and turn them into food that makes you want to gather, sit down, and stay at the table a little longer....Hetty has always been a champion of vegetables, and in \n\u003ci\u003eLinger\u003c\/i\u003e she shows just how thrilling, comforting, and deeply satisfying they can be. The recipes travel across borders, from cauliflower buried under a mountain of dill, to salads brimming with seasonal fruit, to noodle bowls that feel like home in every bite. Each dish carries her unmistakable voice: thoughtful, soulful, and always centered on connection....What makes this book truly shine is how it balances the celebratory with the everyday. These recipes are unfussy, and you can make them on a weeknight with what is in the fridge, and others that feel worthy of a dinner party centerpiece. And woven throughout are Hetty's stories, tender reflections that remind us cooking is not just about technique, but about memory, identity, and care....It is a cookbook that nourishes far beyond the plate.\" \n\u003cbr\u003e\n\u003cb\u003e--Nik Sharma\u003ci\u003e, The Flavor Files \u003c\/i\u003e(Substack)\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"I was dazzled by such recipes as Ginger-Roasted Kabocha with Black Rice and Ginger-Miso Dressing; Shawarma Zucchini with Peas and Tofu Green Goddess; Soba with Roasted Brussels Sprouts, Mushrooms and Maple-Soy Sauce Caramel; Rice Paper Spring Roll Salad; and Whole Roasted Cauliflower with a Mountain of Dill. I mean, come on! (And it's not just salads--you'll also find Salsa Macha, Spiced Pumpkin Nian Gao (Mochi Cake), Master Cashew Cream, Vegan Meringue, and Cherry Tapioca Pudding--to name just a few alluring non-salady recipes.)\" \n\u003cbr\u003e\n\u003cb\u003e\u003ci\u003e--\u003c\/i\u003eEmily Nunn, \u003ci\u003eThe Department of Salad \u003c\/i\u003e(Substack)\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"A new cookbook that is as much a call to arms for connecting with our communities as it is a collection of riotously gorgeous salads. Yes, \n\u003ci\u003esalads\u003c\/i\u003e. After the pandemic, Hetty started hosting a series of lunch gatherings, setting out an array of colorful capreses and larbs and grain-based, noodle-based, tofu-based dishes that brought people together in a relaxed, low-key way. ('Salads are meant to be shared.') She photographed the book in real time -- not in a studio -- and it feels that way: authentic, informal, and extremely motivating.\" \n\u003cbr\u003e\n\u003cb\u003e\u003ci\u003e--\u003c\/i\u003eJenny Rosenstrach, \u003ci\u003eDinner: A Love Story\u003c\/i\u003e (Substack)\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Hetty Lui McKinnon needs no introduction around here, and her newest cookbook is really something special. Other authors might call it an \n\u003ci\u003eentertaining\u003c\/i\u003e book, or a \n\u003ci\u003emenu\u003c\/i\u003e cookbook, or maybe a \n\u003ci\u003esalad\u003c\/i\u003e book. But in Hetty's hands it's something altogether different: a book about coming together IRL, with salad as the love language....It's structured around 12 menus that reflect the year that Hetty spent inviting friends over for leisurely lunches each month. Each chapter includes a lovely essay that gives some context to that month's menu, with musings on her love of vegetables and the experiences that have shaped that passion -- and each menu even has a play list, too....If you're a fan of Hetty, of hearty salads, of excuses to sit around a table with your favorite people, of cookbooks to savor because they're full of heart -- then this is definitely a cookbook for you.\" \n\u003cbr\u003e\n\u003cb\u003e\u003ci\u003e--\u003c\/i\u003eLukas Volger, \u003ci\u003eFamily Friend\u003c\/i\u003e (Substack)\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"The vegetable whisperer gathers her friends around the table for this book, which knows that we could all use some nurturing these days. Bibimbap-style gnocchi with gochujang vinaigrette? Be right over.\" \n\u003cbr\u003e\n\u003cb\u003e\u003ci\u003e--\u003c\/i\u003eChristine Muhlke, \u003ci\u003e Xtine\u003c\/i\u003e (Substack)\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eONE OF THE BEST COOKBOOKS OF 2025: \u003ci\u003eThe Washington Post, The Strategist\u003c\/i\u003e, \u003ci\u003eBon Appétit, The Boston Globe\u003c\/i\u003e, \u003ci\u003e Slate, Serious Eats, \u003c\/i\u003eand\u003ci\u003e Saveur\u003cbr\u003e\u003c\/i\u003e\u003cbr\u003e\"Hetty McKinnon doesn't write great vegetarian recipes, she just writes great recipes.\" \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e--Nigella Lawson\u003cbr\u003e\n\u003cbr\u003eIn her follow-up to the James Beard award-winning cookbok \n\u003ci\u003eTenderheart\u003c\/i\u003e, Hetty Lui McKinnon returns with \n\u003ci\u003eLinger\u003c\/i\u003e, 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. \n\u003ci\u003eLinger\u003c\/i\u003e proves that salads are the most versatile dish, perfect for weeknight dinners, not-sad-desk-lunches, and as a show-stopping celebration meal. \n\u003cp\u003e\u003c\/p\u003eFrom 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 \n\u003ci\u003eLinger\u003c\/i\u003e, 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. \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eOver 100 recipes, including: \u003cbr\u003e\u003c\/b\u003e\n\u003cbr\u003e- Caprese Salad with Grilled Pineapple \n\u003cbr\u003e- Mapo Tofu salad \n\u003cbr\u003e- Cauliflower Larb \n\u003cbr\u003e- French Onion Salad \n\u003cbr\u003e- Curry Potato-and-Pea Dumpling Salad \n\u003cbr\u003e- Potato Salad Tartine \n\u003cbr\u003e- Vegan Dan Dan salad \n\u003cbr\u003e- Roasted Spiced Carrots and Crispy Tofu with Agrodolce \n\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e- Tomato and Kimchi Pasta Salad - Butternut with Lentils, Olives, and Pickle Sauce \n\u003cbr\u003e- Plus sweets like Hong Kong Milk Tea Tres Leches and Matcha and Ginger Custard Tart!\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 10\/01\/2025 pg. 45 (EAN 9780593804193, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 10\/20\/2025 (EAN 9780593804193, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e McKinnon, Hetty Lui\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Knopf Publishing Group\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2025-10-07\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Courses \u0026amp; Dishes|Salads|Cooking|Specific Ingredients|Vegetables|Cooking|Vegetarian\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cookbooks|Salads\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.9 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780593804193\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780593804193\u003c\/p\u003e","brand":"Knopf Publishing Group","offers":[{"title":"Default Title","offer_id":51154472173846,"sku":"SP-9780593804193","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9780593804193_spiral.png?v=1774946720","url":"https:\/\/lusper.myshopify.com\/products\/linger-salads-sweets-and-stories-to-savor-a-cookbook","provider":"Lusperbooks","version":"1.0","type":"link"}