Salad Pizza Wine

Praise

“The thing about the folks at Elena is, they know what’s up. The food is phenom, the wine is bonkers and it’s the kind of neighborhood resto you can really only dream of. To now be able to recreate even a sliver of that Elena vibe at home through their many delicious and highly cookable recipes is a blessing to all of us. Expert salads, insane pizzas, perfect pasta and natty wine? That’s. What’s. Up.”
—MOLLY BAZ, author Cook This Book

“Ryan and his team always take care of me with delicious bites and fantastic wine whenever I’m in Montreal, so of course I will endorse this book heartily to not risk endangering future bites or wine intake.”
—AZIZ ANSARI

“Salad Pizza Wine empowers both aspiring and seasoned home cooks to revisit Italian classics with a twist. From Tomato Tonnato (genius in its simplicity) to the Mortadella, Artichokes, Pistachio pizza (taking my favorite charcuterie board elements and throwing them on a ‘za) nothing excites me more than new creative spins on the familiar, and this wonderful book does just that.”
—ANTONI POROWSKI

“Salad, pizza, wine—I would say it’s impossible to find a better combination. Hyper-seasonal but unfussy pies paired with bright and crunchy salads, this is the food I want to eat all the time. It’s food that feels fresh and fun. The next best thing to experiencing the amazing vibe at Elena is to feel it channeled through these colorful pages and be able to recreate it at home (with a bottle of your favorite wine).”
—JESS DAMUCK, author Salad Freak

“A whole Elena cookbook just for me! But wait . . . now the rest of the world will get to taste my go-to order of the Kale! Caesar! and the Diavolo 2.0? A win-win for us all. From a small corner in St-Henri comes this big, fresh and VIBRANT cookbook. The future looks tasty.”
—MEREDITH ERICKSON, author Alpine Cooking

“Elena does everything so right. The ingredients are local, seasonal and fresh, the naturally fermented pizzas and breads are tender and delicious and the staff possess that magical only-in-Montreal radiance and style. When I’m missing Montreal extra badly, I know that this terrific cookbook will transport me back to those delicious, abundant meals.”
—NATASHA PICKOWICZ, chef

“Salad Pizza Wine, which could easily be renamed Pasta Hoagies Desserts, offers you a choose-your-own-adventure approach to bringing Elena’s fun and delicious dishes home to prepare in any order or combination you see fit!”
—KATIE PARLA, author Food of the Italian Islands

“The entire team at Elena are real beauties. If you aren’t Canadian, that’s slang for ‘exceptional people who create exceptional places.’”
—RIAD NASR, chef and co-owner Frenchette and Le Rock

“When I gaze north to Canada I see a special magic. A rare and guiding light. Elena has yielded that light many times over. Not just in food and wine but also in kindness. And all with a special sleight of hand that comes from the heart—which is really the only thing that matters in cooking and hospitality.”
—JOE BEDDIA, author Pizza Camp

“Salad Pizza Wine has the same spirit of camaraderie, kindness and family that fills the four walls of Elena and its menu IRL … Accessible and adaptable to taste and cooking comfort levels, the dishes are meant to be mixed, matched and modified without fuss.”
—Elle Canada

“Salad Pizza Wine is a colorful, friendly book by friends, about friends, and for friends. A sort of mission statement and bible of beloved Montreal restaurant Elena, this volume completely embodies the feeling of being in a fun, Italian-inspired eatery where wine flows freely and wood-fired pizzas draft by you every minute or two […] More than that, though, this book is a treatise on living a good life, on making something real, fun, and tasty with your friends and sharing it with the world. I know that sounds corny, but, honestly, that’s what makes a great restaurant for me. The homies behind Elena have turned that ethos into one of the year’s most fun and colorful cookbooks.”
—Vice

“The 115-plus recipes include naturally leavened and yeasted versions of blistered, thin-crust Neapolitan and rectangular, Roman-style al taglio pizza, pasta and hoagies. And, as the title hints, a generous number of salads and vegetable dishes […] Salad Pizza Wine belongs to an especially practical category of restaurant cookbook, written with the home cook in mind. Building blocks such as the spiced Dante vinegar can be a marinade on its own or mixed with olive oil for a vinaigrette. The same dough used to make Neapolitan pizza can be shaped into hoagie buns, which you could then stuff with fried chicken and Kale! Caesar! salad, meatballs or eggplant Parmesan.”
— Cookbook of the Week, National Post

“A boisterous cookbook that feels like you brought the award-winning restaurant home.”
—The Globe & Mail

“One of our favourite Canadian cookbooks of the year. Not only is it loaded with 115–plus mix–and–match recipes, but everything about it is fun, goofy and bloody delicious—just like the beloved pizza, pasta and natty wine joint. Buy this for the ones who like to moonlight as a pizzaiolo.”
—EnRoute magazine