Salad as a Meal, Healthy Main-Dish Salads for Every Season by Patricia Wells includes recipes like Bacon-Wrapped Goat Cheese with Dandelion Greens; Home-Smoked Trout, Tarragon, and Cucumber Salad with Horseradish Cream; and Salmon and Halibut Tartare with Fennel, Chives, Avocado, and Pistachio Oil.
by Patricia Wells
Culinary legend Patricia Wells presents Salad As A Meal, a guide to creating delicious and hearty salads for any occasion—including more than 150 recipes with color photographs.
Her concept: enjoy a light and delicious main-course salad as a healthy, fresh alternative to more conventional and traditional fare. Experience a whole world in a salad with tender greens, savory meat, seafood, and vegetable accompaniments, and versatile dressings as well as 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 Provencal garden and the interests of students in her high-demand cooking classes. Patricia knows how we want to eat today—and shows us with recipes like:
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. The book also includes a list of Patricia's favorite pantry items and an entire chapter devoted to dressings and sauces to inspire readers to come up with their own unique salad creations with ingredients in season.
Patricia Wells is a journalist, author, and teacher who runs a popular cooking school—At Home with Patricia Wells—in Paris and Provence. Salad As A Meal is her twelfth book. She won the James Beard Award for The Provence Cookbook, Patricia Wells at Home in Provence, and Simply French. Also nominated for Beard Awards were Vegetable Harvest and The Paris Cookbook. With her husband, Walter, she is also the author of We've Always Had Paris...and Provence. 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 only woman to serve as restaurant critic for a major French publication, L'Express. For more than twenty-five years she was the global restaurant critic for the International Herald Tribune.
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This page created June 2011
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