A "saladish" recipe is like a salad, and yet so much more. It starts with an unexpectedly wide range of ingredients, such as Japanese eggplants, broccoli rabe, shirataki noodles, Bosc pears, and chrysanthemum leaves. It emphasizes contrasting textures--toothsome, fluffy, crunchy, crispy, hefty. And marries contrasting flavors--rich, sharp, sweet, and salty. Toss all together and voila: an irresistible symphony that's at once healthy and utterly delicious....

"Tiny spoon has fed Baby since her first taste of mashed pears! But now Little fork is ready to dish up something Baby can really chew on! Join the fun as two unique utensils step up to the plate and whisk it all." --Front flap.

Monstrously funny food choices to delight little monsters everywhere! Some monsters eat peaches, some monsters eat pears, and then there are monsters who only eat chairs. Some monsters like noodles, some monsters like stew but this little monster is eating a shoe. Daisy Hirst's adorable, cheeky monsters are guaranteed to make little children chuckle! For picky eaters, I-like-everything eaters and I-might-have-liked-it-yesterday-but-I-don't-like-it-today...

"Mary-Kay Wilmers cofounded the London Review of Books in 1979, and has been its sole editor since 1992. Her editorial life began long before that: she started at Faber and Faber in the time of T. S. Eliot, then worked at the Listener, and then at the Times Literary Supplement. As John Lanchester says in his introduction, she has been extracting literary works from reluctant writers for more than fifty years. As well as an editor, Mary-Kay Wilmers...