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Author: Myra Goodman
Publisher: Workman Publishing Company
ISBN: 0761165630
Category : Cooking
Languages : en
Pages : 85
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Book Description
Myra Goodman knows salad. Founder with her husband, Drew, of Earthbound Farm—the largest grower of organic produce in North America—she is the author FOOD TO LIVE BY and THE EARTHBOUND COOK, sumptuous cookbooks built on the idea of fresh, seasonal cooking. From those books, she has culled a useful and inspiring ebook short filled with 25 recipes for salads that showcase the best produce of spring, summer, fall and winter. Colorful, healthy, and packed with delightful textures and flavors, these are what salads should be. For Spring and Summer: Strawberry-Tarragon Salad with Aged Balsamic Vinegar; Chopped Summer Vegetable Salad; Farro Salad with Edamame and Arugula; Summer Salad with Butter Lettuce, Raspberries, and Hazelnuts. Fall and Winter: Jicama and Orange Salad with Orange-Sesame Vinaigrette; Escarole with Walnuts, Dates, and Bacon; Roasted Beet Salad alla Caprese; Autumn Salad with Persimmons and Pomegranate Seeds. Plus a Field Guide to Salad Greens, sidebars exploring ingredients and salad basics, how to grow your own sprouts and infuse your own oils, and a chapter dedicated to versatile dressings and dips. About this title: Workman Shorts is a line of subject-specific e-books curated from our library of trusted books and authors.
Author: Myra Goodman
Publisher: Workman Publishing Company
ISBN: 0761165630
Category : Cooking
Languages : en
Pages : 85
Get Book Here
Book Description
Myra Goodman knows salad. Founder with her husband, Drew, of Earthbound Farm—the largest grower of organic produce in North America—she is the author FOOD TO LIVE BY and THE EARTHBOUND COOK, sumptuous cookbooks built on the idea of fresh, seasonal cooking. From those books, she has culled a useful and inspiring ebook short filled with 25 recipes for salads that showcase the best produce of spring, summer, fall and winter. Colorful, healthy, and packed with delightful textures and flavors, these are what salads should be. For Spring and Summer: Strawberry-Tarragon Salad with Aged Balsamic Vinegar; Chopped Summer Vegetable Salad; Farro Salad with Edamame and Arugula; Summer Salad with Butter Lettuce, Raspberries, and Hazelnuts. Fall and Winter: Jicama and Orange Salad with Orange-Sesame Vinaigrette; Escarole with Walnuts, Dates, and Bacon; Roasted Beet Salad alla Caprese; Autumn Salad with Persimmons and Pomegranate Seeds. Plus a Field Guide to Salad Greens, sidebars exploring ingredients and salad basics, how to grow your own sprouts and infuse your own oils, and a chapter dedicated to versatile dressings and dips. About this title: Workman Shorts is a line of subject-specific e-books curated from our library of trusted books and authors.
Author: Harry Eastwood
Publisher: Random House
ISBN: 0593069943
Category : Salads
Languages : en
Pages : 226
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Book Description
Let's eat more salad! It's fresh, colourful and healthy fast food. This book introduces us to over 100 delicious, original and easy-to-make salads to see you through the year. It includes recipes such as Peach and Mozarella with Sweet Chilli and Tomato Glaze and Thai Beef and Basil with Noodles.
Author: Pam Powell
Publisher: Voyageur Press
ISBN: 0760369372
Category : Cooking
Languages : en
Pages : 163
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Book Description
Beautiful Salads presents 70+ recipes for healthy, organic, seasonal salads and dressings to make and enjoy year round.
Author: Susan Simon
Publisher: Chronicle Books
ISBN: 9780811828727
Category : Cooking
Languages : en
Pages : 148
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Book Description
"Insalate" offers a delectable sampler of refreshing, authentic Italian favorites, accompanied by enchanting photographs of open-air markets, artisans, and vineyards. Photos.
Author: Peter Gordon
Publisher: Jacqui Small
ISBN: 1910254835
Category : Cooking
Languages : en
Pages : 545
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Book Description
What defines a salad? Is it merely a few ingredients tossed together in a bowl with a dressing, or is it more complex than that? Acclaimed chef Peter Gordon shows us that salads are versatile and fun dishes that harmoniously combine a mixture of individually prepared ingredients, that when coming together, can either be very similar in texture and colour, or ones that oppose each other—such as crunch supporting smooth. Peter demonstrates how salads can be made to suit your mood; some salads are perfectly crafted assemblages, whilst others are quickly put together. By adding a contrasting flavour or texture to a mix, it can often highlight other ingredients in the same dish. Throughout the recipes within Vibrant Salads, you’ll discover that it is the shock of a sweet roast grape that highlights sharp citrus notes, or a spicy chilli being used to add excitement to a sweet mango. Peter’s salads are wide-ranging and the recipes within Vibrant Salads reflect this; from vegetarian dishes such as aubergine with gem, quinoa and pistachio, to red meat based salads such as poached veal with anchovy mayonnaise and potatoes. Whatever your mood, the occasion or season, there will always be a saladto complement it.
Author: Joshua McFadden
Publisher: Artisan Books
ISBN: 1579656315
Category : Cooking
Languages : en
Pages : 401
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Book Description
Winner, James Beard Award for Best Book in Vegetable-Focused Cooking Named a Best Cookbook of the Year by the Wall Street Journal, The Atlantic, Bon Appétit, Food Network Magazine, Every Day with Rachael Ray, USA Today, Seattle Times, Milwaukee Journal-Sentinel, Library Journal, Eater, and more “Never before have I seen so many fascinating, delicious, easy recipes in one book. . . . [Six Seasons is] about as close to a perfect cookbook as I have seen . . . a book beginner and seasoned cooks alike will reach for repeatedly.” —Lucky Peach Joshua McFadden, chef and owner of renowned trattoria Ava Gene’s in Portland, Oregon, is a vegetable whisperer. After years racking up culinary cred at New York City restaurants like Lupa, Momofuku, and Blue Hill, he managed the trailblazing Four Season Farm in coastal Maine, where he developed an appreciation for every part of the plant and learned to coax the best from vegetables at each stage of their lives. In Six Seasons, his first book, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons—an arc from spring to early summer to midsummer to the bursting harvest of late summer, then ebbing into autumn and, finally, the earthy, mellow sweetness of winter. Each chapter begins with recipes featuring raw vegetables at the start of their season. As weeks progress, McFadden turns up the heat—grilling and steaming, then moving on to sautés, pan roasts, braises, and stews. His ingenuity is on display in 225 revelatory recipes that celebrate flavor at its peak.
Author: Victor-Antoine d'Avila-Latourrette
Publisher: Quarto Publishing Group USA
ISBN: 1558325344
Category : Cooking
Languages : en
Pages : 418
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Book Description
From a Benedictine monk and celebrated cookbook author, “hundreds of eclectic salad recipes from around the world” organized by month (Publishers Weekly). In Twelve Months of Monastery Salads, Brother Victor celebrates creative, nourishing salads—a cuisine in harmony with traditional monastic cooking. Monastic cooking centers on simple, fresh, wholesome ingredients, and monks rely a great deal on the seasonal harvest of their gardens. This engaging collection of more than two hundred delicious, satisfying salads is organized according to the bounty of the seasons from the first spring harvest (Salmon and Cucumber Salad) to the heartier fare of the winter months (Venetian Gorgonzola Salad). In each season there are salads that honor saints, such as St. Michael’s Salad, which pairs delicious ripe tomatoes with onions, olives, fresh basil, and mozzarella. There are also salads from places across the globe, including German Potato Salad, South American Bean Salad, and Indian Curried Lentil Salad. As Brother Victor says in the book’s introduction, a salad, carefully prepared, is always an occasion for celebration. “D’Avila-Latourrette tells readers whether a salad is appropriate for a celebration or an outdoor picnic, if it should be served chilled or at room temperature and if it should be eaten before the entrée or as a palate cleanser before dessert. Each page contains an appropriate and entertaining proverb or brief quote about eating, cooking or the spiritual life.” —Publishers Weekly
Author: Ree Drummond
Publisher: Harper Collins
ISBN: 0061959820
Category : Cooking
Languages : en
Pages : 262
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Book Description
Paula Deen meets Erma Bombeck in The Pioneer Woman Cooks, Ree Drummond’s spirited, homespun cookbook. Drummond colorfully traces her transition from city life to ranch wife through recipes, photos, and pithy commentary based on her popular, award-winning blog, Confessions of a Pioneer Woman, and whips up delicious, satisfying meals for cowboys and cowgirls alike made from simple, widely available ingredients. The Pioneer Woman Cooks—and with these “Recipes from an Accidental Country Girl,” she pleases the palate and tickles the funny bone at the same time.
Author: Parragon Publishing
Publisher: Parragon Publishing
ISBN: 9781405492430
Category : Cooking
Languages : en
Pages : 228
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Book Description
Take the worry out of healthy menu planning with this collection of fresh, fast and simple salads for all occasions. You'll find inspirational ideas for vegetable, fruit, meat, poultry, and seafood salads that require minimum effort for maximum results.
Author: Julia Canning
Publisher: Peony Press/Anness
ISBN: 9780754826279
Category : Cooking
Languages : en
Pages : 0
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Book Description
This collection features salads perfect for any season or event - from warm, filling salads to easy al fresco and simple sides. A concise reference section provides all the necessary know-how, from making the most of ingredients to quick and simple techniques.
