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1 Burnside Cooking and Food- Vegetables General
1 Home & Garden Cooking and Food- Salads
25 Local Warehouse Cooking and Food- Salads
5 Remote Warehouse Cooking and Food- Salads

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Salad for Dinner: Simple Recipes for Salads That Make a Meal

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Salad for Dinner: Simple Recipes for Salads That Make a Meal Cover

 

Synopses & Reviews

Publisher Comments:

Salad for lunch? Salad for dinner? It's easy - and delicious - to turn salads into main meals with this original collection from chef Tasha DeSerio. As more and more home cooks are looking to eat healthy using local and regional offerings, the whole-meal salads highlighted here will satisfy vegetarians and meat-eaters alike. Simple, yet sophisticated and showcasing the author's talent for presenting beautiful ingredients in an artful way, the recipes encompass everything from greens to meat and fish, dairy, and pasta and grain. With detailed information on in-season fruits and vegetables, lesser-known salad fixings, preparation techniques (including make ahead tips), and a comprehensive chapter on salad basics, readers will have all they need to turn out satisfying and beautiful salads of their own. Easy enough for one and special enough for a crowd, salads as a main course will be showing up on tables everywhere.

Review:

"Usually relegated to a chapter in most cookbooks, salads come front and center in this appealing guide. Chez Panisse alum and food writer (Bon Appetit; Food and Wine) De Serio offers 100 new ways to make fresh, healthy main meals built on plant-based ingredients. De Serio starts with the basics — key ingredients and techniques for throwing together a salad on the fly, such as toasting nuts, making croutons and washing greens. The chapters focus on salad types — 'Leafy'; 'Vegetable and Fruit'; 'Grain, Bread and Pasta'; and 'Legumes.' Throughout, De Serio's recipes showcase a playful mix of colors, flavors, and textures, from escarole with apple, celery, roquefort, and pecans to a succotash salad. While lighter eaters might gravitate toward delicate dishes such as herb salad with beets, oranges, and almonds, her warm salads like cauliflower with brown butter vinaigrette, sieved egg and toasted breadcrumbs, and cabbage with mustard vinaigrette and bacon lardons are heartier concoctions. Meat and seafood appear on many recipes, but there are plenty of options for vegetarians. A valuable resource for home cooks looking for ways to liven up their repertoire. Photos." Publishers Weekly Copyright PWxyz, LLC. All rights reserved.

Synopsis:

It's easy--and delicious--to turn salads into main meals with this original collection from chef DeSerio. As more and more home cooks are looking to eat healthy using local and regional offerings, the whole-meal salads highlighted here will satisfy vegetarians and meat-eaters alike.

About the Author

Tasha DeSerio began her career at Chez Panisse Restaurant and Cafe and left there to launch the highly regarded Olive Green Catering.  Living in Berkeley, California, she's a chef, food writer, and cooking teacher.  Her writing has appeared in Bon Appetit, Fine Cooking, and Food and Wine.  She is the co-author of Cooking from the Farmer's Market by Williams-Sonoma.

Table of Contents

Introduction

Salad Basics

Leafy Greens

Vegetables and Fruits

Grains, Bread, and Pasta

Legumes

Metric Equivalents

Index

 

Product Details

ISBN:
9781600854316
Author:
Deserio, Tasha
Publisher:
Taunton Press
Author:
De Serio, Tasha
Author:
Tasha
Subject:
Seasonal
Subject:
Cooking and Food-General
Subject:
Cooking and Food-Salads
Subject:
Salads
Copyright:
Edition Description:
Print PDF
Publication Date:
20120331
Binding:
TRADE PAPER
Language:
English
Illustrations:
55 color photos
Pages:
208
Dimensions:
10 x 8 x 0.36 in

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Related Subjects

Cooking and Food » By Ingredient » Fruits and Vegetables
Cooking and Food » By Ingredient » Vegetables General
Cooking and Food » Dishes and Meals » Salads
Cooking and Food » General
Cooking and Food » Quick and Easy » Time Saving

Salad for Dinner: Simple Recipes for Salads That Make a Meal New Trade Paper
0 stars - 0 reviews
$19.95 In Stock
Product details 208 pages Taunton Press - English 9781600854316 Reviews:
"Publishers Weekly Review" by , "Usually relegated to a chapter in most cookbooks, salads come front and center in this appealing guide. Chez Panisse alum and food writer (Bon Appetit; Food and Wine) De Serio offers 100 new ways to make fresh, healthy main meals built on plant-based ingredients. De Serio starts with the basics — key ingredients and techniques for throwing together a salad on the fly, such as toasting nuts, making croutons and washing greens. The chapters focus on salad types — 'Leafy'; 'Vegetable and Fruit'; 'Grain, Bread and Pasta'; and 'Legumes.' Throughout, De Serio's recipes showcase a playful mix of colors, flavors, and textures, from escarole with apple, celery, roquefort, and pecans to a succotash salad. While lighter eaters might gravitate toward delicate dishes such as herb salad with beets, oranges, and almonds, her warm salads like cauliflower with brown butter vinaigrette, sieved egg and toasted breadcrumbs, and cabbage with mustard vinaigrette and bacon lardons are heartier concoctions. Meat and seafood appear on many recipes, but there are plenty of options for vegetarians. A valuable resource for home cooks looking for ways to liven up their repertoire. Photos." Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
"Synopsis" by , It's easy--and delicious--to turn salads into main meals with this original collection from chef DeSerio. As more and more home cooks are looking to eat healthy using local and regional offerings, the whole-meal salads highlighted here will satisfy vegetarians and meat-eaters alike.
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