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Lunch » Tags » Books » Reviews » Salad as a Meal: Healthy Main-Dish Salads for Every Season

Salad as a Meal: Healthy Main-Dish Salads for Every Season

1 rating: 5.0
A book by Patricia Wells.

Product Description   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 … see full wiki

Tags: Books, Food, Recipes, Cookbooks, Patricia Wells
Author: Patricia Wells
Genre: Cooking, Food & Wine
Publisher: William Morrow Cookbooks
1 review about Salad as a Meal: Healthy Main-Dish Salads...

Beautiful Book with Great Recipes

  • Apr 14, 2011
Rating:
+5

In Salad as a Meal, Patricia Wells’ twelfth book, she claims her inspiration for it was a bold statement at the top of the menu at Brasserie Lipp on Paris’s Left Bank: NO SALAD AS A MEAL. Presumably, this was to discourage female guests to refrain from ordering a simple salad instead of a more elaborate (and pricey!) entree. However, Wells firmly believes in salad as a meal, especially salads with a bit of protein (think Thai Beef or Rainbow Trout Salad with Sturgeon Roe).

Her 360-page book offers healthy main-dish salads for every season, but also a variety of sides and pantry item condiments, and since bread is an integral part of a salad meal, Wells offers some excellent recipes. Several color photos enhance the text as well as offering serving ideas.

The book is laid out in sections beginning with Appetizers and Sides. I thought the Spicy Basque Mixed Nuts sounded just the ticket and will try these this week. It’s a combination of shelled walnuts, almonds and hazelnuts with spicy hot, smoked paprika, a bit of chili and salt. Mmmm. Then there’s Smoky Baba Ghanoush, Black Olive Tapenade, Marinated Olive Quartet (to which she adds a lemon comfit), and Tapenade “Toasts” to give a few examples.

Next is a section on Soup Sides. Two examples are Cilantro-flecked Heirloom Tomato and Chilled Pea and Buttermilk. I’ve just planted a number of heirloom tomatoes so you can be sure I’ll be trying the former.

Eggs and Cheese, Beans, Grains and Pasta is the next section with delights such as Egg Crepes and Zucchini Blossom Frittata. Section Four is the soups–three groupings under Classics with Friends (Caesar, Greek,  Nicoise and a special sounding Pear, Blue Cheese, Fennel, Endive and Salted Almond creation); Fish and Shellfish (think Marinated Shrimp or Braised salmon with Cucumber Ribbons). Lastly, the Meat salads (Thai Beef). There’s even a roast leg of lamb so you can turn the leftovers into a salad the following day!

Breads round out the main recipe section with favorites such as Multi-grain Sourdough, Crispy Flatbread and a few tarts. I particularly liked the Alsatian Onion and Bacon Tart.

Finally, Wells offers Pantry Items, a selection of favorite homemade foods to use in the salads. There’s Capers in Vinegar, Spiced Grapes, Figs in Vinegar, Lemon Zest Salt and Homemade Vegetable Stock.

Each of the recipes is simple to prepare and uses the freshest of ingredients with the emphasis on taste. The text is easy to follow and there’s a wealth of practical information for cooks of all levels of experience.

I love this beautiful book and I think you will, too.

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August 05, 2011
This sounds like good stuff.
 
April 19, 2011
Wow, this sounds FANTASTIC! Thanks so much!
 
April 14, 2011
Mmmm, this book sounds great! I've been trying to incorporate as much raw foods into my diet as possible lately, so this will give me some ideas. Thanks for sharing!
 
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