Synopses & Reviews
Culinary legend Patricia Wells is back with the definitive guide to creating delicious and hearty salads for any occasion—including more than 150 recipes and gorgeous color photographs.
It's a simple yet compelling concept: enjoying a light and delicious main-course salad as a healthy, fresh alternative to more conventional and traditional fare. You can experience a whole world in a salad—with tender greens, savory meat, seafood, and vegetable accompaniments, and versatile dressings—and salad-friendly sides such as homemade bread and home-cured olives. In Salad As A Meal, Patricia Wells gives readers hundreds of delectable ideas, with concepts inspired by her Provençal garden and the interests of students in her high-demand cooking classes. Patricia knows how we want to eat today—and shows us with these exceptional recipes, including:
- Spring Salad: Asparagus, Peas, Beans, and Fennel
- Summer Salad: Green Beans, Toasted Nuts, and Cured Olives
- Provence on a Plate: Eggplant, Tomatoes, Goat Cheese, and Tapenade
- Zucchini Blossom Frittata with Goat Cheese and Mint
- Quinoa Salad with Spinach, Parsley, and Spring Onions
- Chicken and Soba Noodles with Ginger-Peanut Sauce
- Lobster Salad with Green Beans, Apple, and Avocado
Patricia also offers recipes for soup sides, from Cilantro-Flecked Heirloom Tomato Soup to Watercress Soup with Warm Oysters, as well as breads of all kinds, including Crispy Flatbread, Tortilla Chips, Ham and Cheese Bread, and Multigrain Sourdough Bread. Plus, a list of Patricia's favorite pantry items and an entire chapter devoted to dressings and sauces will inspire readers to come up with their own unique salad creations with ingredients in season and on hand.
Review
“A guide to serious saladsevery detail considered and handcrafted for maximum satisfaction. . . . A full serving of inspiration.” Buffalo News
Review
“From cover to cover, the book is lovely: glowing photographs of Wells French garden, bright and appealing recipes, and accessible wine recommendations offered in the friendly, snoot-free tone of your local wine shop guy.” Epicurious.com
Synopsis
Patricia Wells, the grande dame of modern French cooking, is back with Salad as a Meal, featuring original recipes for turning natures freshest ingredients into delicious, satisfying repasts. With more than 150 recipes and glorious photos throughout, Salad as a Meal explores a culinary concept at once simple, elegant, and creative—no less than you would expect from the renowned chef and author of Simply French, The Provence Cookbook, and the Food Lovers Guide to Paris.
About the Author
Patricia Wells is a journalist, author, and teacher who runs the popular cooking school At Home with Patricia Wells in Paris and Provence. She has won four James Beard Awards and the French government has honored her as a Chevalier de l'Ordre des Arts et des Lettres, recognizing her contribution to French culture. A former New York Times reporter, she is the only foreigner and the only woman to serve as restaurant critic for a major French publication, L'Express. She served as the global restaurant critic for the International Herald Tribune for more than twenty-five years. She lives in Paris and Provence with her husband, Walter Wells.