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- Author: Jeanne Kelley
- Publisher: Rizzoli International Publications
- Year: 2015
- Pages: 208
- ISBN-10: 0847838250
- ISBN-13: 9780847838257
- Format: 20.7 x 25.5 x 2.7 cm, kieti viršeliai
- Language: English
- SAVE -10% with code: EXTRA
Reviews
Description
A celebration of contrasts in color, flavor, and texture--an artfully prepared salad is one of the most appealing dishes to eat, engaging all the senses. It is a basic culinary fact but often overlooked: a salad packs the most flavor because the dressing coats every bite. And with the right combination, a salad can be a full meal in itself.
We all know it is healthier to eat more vegetables and whole grains. But how do you do so on a daily basis? This book reframes the question: Why not make greens the foundation of the plate? Smart, imaginative ideas abound: kale with lemon, parmesan, and almonds; Indonesian chicken salad with pineapple slaw; and salmon with quinoa, sorrel, and yogurt. There are super-hearty salads to satisfy even the biggest appetites, such as Korean barbecue beef salad; duck confit with fingerlings and frisee; and buttermilk fried chicken salad. These recipes help us break out of the "meat-and-three" box, leading to a new way of thinking about dinner.EXTRA 10 % discount with code: EXTRA
The promotion ends in 23d.08:21:22
The discount code is valid when purchasing from 10 €. Discounts do not stack.
- Author: Jeanne Kelley
- Publisher: Rizzoli International Publications
- Year: 2015
- Pages: 208
- ISBN-10: 0847838250
- ISBN-13: 9780847838257
- Format: 20.7 x 25.5 x 2.7 cm, kieti viršeliai
- Language: English English
A celebration of contrasts in color, flavor, and texture--an artfully prepared salad is one of the most appealing dishes to eat, engaging all the senses. It is a basic culinary fact but often overlooked: a salad packs the most flavor because the dressing coats every bite. And with the right combination, a salad can be a full meal in itself.
We all know it is healthier to eat more vegetables and whole grains. But how do you do so on a daily basis? This book reframes the question: Why not make greens the foundation of the plate? Smart, imaginative ideas abound: kale with lemon, parmesan, and almonds; Indonesian chicken salad with pineapple slaw; and salmon with quinoa, sorrel, and yogurt. There are super-hearty salads to satisfy even the biggest appetites, such as Korean barbecue beef salad; duck confit with fingerlings and frisee; and buttermilk fried chicken salad. These recipes help us break out of the "meat-and-three" box, leading to a new way of thinking about dinner.
Reviews