Culinary legend Patricia Wells is back with the definitive guide to creating delicious and hearty salads for any occasionincluding 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 saladwith tender greens, savory meat, seafood, and vegetable accompaniments, and versatile dressingsand 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 todayand 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.
About the Author
Patricia Wells is a journalist, author, and teacher who runs a popular cooking schoolAt Home with Patricia Wellsin Paris and Provence. Simply Truffles is her thirteenth 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 Weve Always Had Paris . . . and Provence. The French government has honored her as a Chevalier de lOrdre 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, LExpress. For more than twenty-five years she was the global restaurant critic for the International Herald Tribune.
Praise for Salad as a Meal: Healthy Main-Dish Salads for Every Season…
“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
“A guide to serious salads—every detail considered and handcrafted for maximum satisfaction. . . . A full serving of inspiration.” -Buffalo News