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

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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About the reviewer
Suzanne Barrett ()
Ranked #115
A former facility engineer and Kensington author, Suzanne believes in sharing stories of romance and adventure spiced with a bit of mystery and intrigue. Suzanne and her husband live in the Santa Cruz … more
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About this book

Wiki

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 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 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 ...

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Tags

Books, Food, Cookbooks, Recipes, Patricia Wells

Details

ISBN-10: 9780061238833
ISBN-13: 978-0061238833
Author: Patricia Wells
Genre: Cooking, Food & Wine
Publisher: William Morrow Cookbooks
First to Review
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