Description
People love a good salad! This hunger for salad is matched by a genuine desire for good vegetarian dinner ideas and better plant-based recipes. Jeanne Kelly shares a new collection of 80 creative, easy-to-follow and foolproof salad recipes, for lifelong vegetarians looking for inspiration, omnivores looking to up their meatless Monday game, and general salad enthusiasts. With bold flavours influenced by the vibrant dining scene and the abundant produce of the author s home garden, the recipes are innovative yet approachable, satisfying experienced and novice cooks alike. Showcase Jeanne Kelly s knack for translating restaurant and ingredient trends for the home cook, while always offering tasty substitutions for hard-to-find items. Lighthearted, informative but never preachy, the goal is for the home cook to serve a salad meal so satisfying that the lack of fish, poultry or meat isn t even noted. The salads will range from familiar to exotic, and from simple to more involved preparations. Inviting and creative categories such as: Classic Salads, Grain Salads, Pulse Salads, Salads with Seeds, Pasta Salads, Bread Salads, Roasted and Toasted Salads. The recipes range from suitable for busy weeknight meals such as: Warm Brussel Sprout Cesar with Poached Egg; Summer Succotash; Salad Provencal, Tostada Salad with creamy lime avocado dressing; Chinese no Chicken salad, as well as weekend showstoppers such as: Herby Fatoush, Whole Roasted Cauliflower with Mung Beans and Black Tahini; Vietnamese Style Salad Rolls; North African- Style Chickpea Pancake with Salad Turnips, Greens and Harissa and Korean Bibimap- Style Salad with soy egg.
About the Author
Jeanne Kelley has written for Bon Appetit magazine for twenty years and is a frequent contributor to Cooking Light and Fine Cooking. Her articles have also appeared in the Los Angeles Times Magazine, Prevention, and Cooking.com. She is the author of Blue Eggs and Yellow Tomatoes.
Reviews
"It's a one-subject cookbook: plant-based dinner salads only. No appetizers. No desserts. The chapters include classic leafy-green salads, grain salads, pulse salads, salads with seeds, pasta salads, bread salads, roasted and toasted salads and, at the end, toppings, sauces and spreads.
Each recipe is labeled according to its ingredients: black rice, snap peas, pea sprouts, black garlic tofu or dandelion greens, roasted potatoes, romesco. The complexity and sophistication of the salads are immediately apparent; indeed, the photographs show inventive, busy dishes. But the writing is clear, the instructions easy to follow. Don't be intimidated." ~LA TIMES
Book Information
ISBN 9780847899401
Author Jeanne Kelly
Format Hardback
Page Count 208
Imprint Rizzoli International Publications
Publisher Rizzoli International Publications
About the Author
Jeanne Kelley has written for Bon Appetit magazine for twenty years and is a frequent contributor to Cooking Light and Fine Cooking. Her articles have also appeared in the Los Angeles Times Magazine, Prevention, and Cooking.com. She is the author of Blue Eggs and Yellow Tomatoes.
Reviews
"It's a one-subject cookbook: plant-based dinner salads only. No appetizers. No desserts. The chapters include classic leafy-green salads, grain salads, pulse salads, salads with seeds, pasta salads, bread salads, roasted and toasted salads and, at the end, toppings, sauces and spreads.
Each recipe is labeled according to its ingredients: black rice, snap peas, pea sprouts, black garlic tofu or dandelion greens, roasted potatoes, romesco. The complexity and sophistication of the salads are immediately apparent; indeed, the photographs show inventive, busy dishes. But the writing is clear, the instructions easy to follow. Don't be intimidated." ~LA TIMES
Book Information
ISBN 9780847899401
Author Jeanne Kelly
Format Hardback
Page Count 208
Imprint Rizzoli International Publications
Publisher Rizzoli International Publications
