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 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 these exceptional recipes, including:
Spring Salad: Asparagus, Peas, Beans, and FennelSummer Salad: Green Beans, Toasted Nuts, and Cured OlivesProvence on a Plate: Eggplant, Tomatoes, Goat Cheese, and TapenadeZucchini Blossom Frittata with Goat Cheese and MintQuinoa Salad with Spinach, Parsley, and Spring OnionsChicken and Soba Noodles with Ginger-Peanut SauceLobster 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.
About the Author
Patricia Wells, for more than two decades the restaurant critic for "The International Herald Tribune", is the author of the award-winning "Bistro Cooking", as well as more than a dozen other books. She also runs a successful cooking school in both Paris and Provence, where she and her husband have lived for more than 30 years.
“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.”
“A guide to serious salads—every detail considered and handcrafted for maximum satisfaction. . . . A full serving of inspiration.”