Salad as a Meal

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Patricia Wells

The winner of four James Beard Awards and the French government's Chevalier de l'Ordre des Arts et des Lettres honor, culinary legend Patricia Wells here offers 150 recipes for a full range of salads, as well as ideas for appetizers and soups. You can experience a whole world in a salad, notes Wells, with tender greens, savory meat, seafood, and versatile dressings, as well as salad-friendly sides like homemade bread and home-cured olives. Here you can find spring salads (Asparagus, Peas, Beans, and Fennel), summer salads (Green Beans, Toasted Nuts, and Cured Olives), and Provence on a Plate (Eggplant, Tomatoes, Goat Cheese, and Tapenade) Or try Zucchini Blossom Frittata with Goat Cheese and Mint; Quinoa Salad with Spinach, Parsley, and Spring Onions; Chicken and Soba Noodles with Ginger-Peanut Sauce; or Lobster Salad with Green Beans, Apple, and Avocado. Wells 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 her favorite pantry items and a chapter devoted to dressings and sauces. "From cover to cover, the book is lovely: glowing photographs of Wells's French garden, bright and appealing recipes, and accessible wine recommendations offered in the friendly, snoot-free tone of your local wine shop guy."—Epicurious

360 pages.