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The grande dame of modern French cooking, is back with original recipes for turning nature’s best into delicious meals. Today, with heightened concern about nutrition, and a wealth of available food choices--ultra-fresh seasonal produce, an ever-growing variety of greens, sparkling fish and shellfish, numerous cheeses, oils, vinegars, nuts, and seeds--home cooks can create satisfying, fulfilling, and healthy meals from a diverse range of salads. Inspired by trips to the garden, meals with friends in restaurants, and classic salads--from Greece, the American Cobb and Caesar salads, the French Frisée lardons and versions with goat cheese wrapped in bacon and set on a sturdy bed of greens--Patricia Wells brings together a delicious array of salads sure to please every palate.
Salad As a Meal includes more than 150 recipes for appetizers and sides; soups and sides; vegetarian salads; fish and shellfish salads; poultry salads; meat salads; the classics; pasta and grain salads; potatoes; platter salads; eggs, cheese, and friends; breads; the pantry; and dressings. “In my own personal definition, a salad as a meal does not need to include lettuce or greens, it can simply be a light and refreshing salad-related entity,” Wells explains. "A creamy chilled ricotta terrine, a protein-rich poached turkey breast dressed with herbs, a pasta dressed with a vinaigrette-like sauce of spicy mustard and, a favorite chicken and tarragon terrine glistening in a sturdy gelatin, or such Middle Eastern classics as chick pea fritters--or falafel--teamed up with a gorgeous heirloom tomato salad and a healthy dose of tahini dressing, are all salads as meal in my book and at my table.“
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