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Vegetarian Salad for Dinner - by Jeanne Kelley (Hardcover)

Vegetarian Salad for Dinner - by  Jeanne Kelley (Hardcover) - 1 of 1
$36.99 sale price when purchased online
$40.00 list price
Target Online store #3991

About this item

Highlights

  • The vegetarian sequel to Jeanne Kelley's highly successful cookbook Salad for Dinner (2012).
  • About the Author: Jeanne Kelley is an award winning author of six cookbooks.
  • 224 Pages
  • Cooking + Food + Wine, Courses & Dishes

Description



About the Book



"People love a good salad! This hunger for salad is matched by a genuine desire for good vegetarian dinner ideas and better plant-based recipes. Jeanne Kelley shares a new collection of creative, easy-to-follow, and foolproof salad recipes for lifelong vegetarians looking for inspiration, omnivores looking to up their meatless Monday game, and general salad enthusiasts. With bold flavors influenced by the vibrant dining scene and the abundant produce of the author's home garden, the recipes are innovative yet approachable, satisfying experienced and novice cooks alike. The salads range from familiar to exotic, taking the idea beyond the traditional tossed bowl, with creative categories such as classic salads, grain salads, pulse salads, salads with seeds, pasta salads, bread salads, and roasted and toasted salads. The recipes range from suitable for busy weeknight--like Warm Brussel Sprout Caesar with Poached Egg, Tostada Salad with Creamy Lime-Avocado Dressing, and Chinese No Chicken Salad--to weekend showstoppers such as Herby Fattoush, Whole Roasted Cauliflower with Mung Beans and Black Tahini, Vietnamese-Style Salad Rolls, and North African-Style Chickpea Pancake with Salad Turnips, Greens, and Harissa."--Provided by publisher.



Book Synopsis



The vegetarian sequel to Jeanne Kelley's highly successful cookbook Salad for Dinner (2012). This inspiring single-subject cookbook reimagines the traditional idea of a salad as a main course meal.

People love a good salad! This hunger for salad is matched by a genuine desire for good vegetarian dinner ideas and better plant-based recipes. Jeanne Kelley shares a new collection of creative, easy-to-follow, and foolproof salad recipes for lifelong vegetarians looking for inspiration, omnivores looking to up their meatless Monday game, and general salad enthusiasts. With bold flavors influenced by the vibrant dining scene and the abundant produce of the author's home garden, the recipes are innovative yet approachable, satisfying experienced and novice cooks alike.

The salads range from familiar to exotic, taking the idea beyond the traditional tossed bowl, with creative categories such as classic salads, grain salads, pulse salads, salads with seeds, pasta salads, bread salads, and roasted and toasted salads. The recipes range from suitable for busy weeknight--like Warm Brussel Sprout Caesar with Poached Egg, Tostada Salad with Creamy Lime-Avocado Dressing, and Chinese No Chicken Salad--to weekend showstoppers such as Herby Fattoush, Whole Roasted Cauliflower with Mung Beans and Black Tahini, Vietnamese-Style Salad Rolls, and North African-Style Chickpea Pancake with Salad Turnips, Greens, and Harissa.



Review Quotes




"It's a one-subject cookbook: plant-based dinner salads only. No appetizers. No desserts. The chapters include classic leafy-green salads, grain salads, pulse salads, salads with seeds, pasta salads, bread salads, roasted and toasted salads and, at the end, toppings, sauces and spreads.
Each recipe is labeled according to its ingredients: black rice, snap peas, pea sprouts, black garlic tofu or dandelion greens, roasted potatoes, romesco. The complexity and sophistication of the salads are immediately apparent; indeed, the photographs show inventive, busy dishes. But the writing is clear, the instructions easy to follow. Don't be intimidated." LA TIMES



About the Author



Jeanne Kelley is an award winning author of six cookbooks. A food writer, culinary educator and food stylist, she was a contributing editor at Bon Appetit magazine for twenty years. Her articles appear frequently in the Los Angeles Times food section, Fine Cooking and Cooking Light magazines.
Dimensions (Overall): 9.9 Inches (H) x 8.0 Inches (W) x .9 Inches (D)
Weight: 2.51 Pounds
Suggested Age: 22 Years and Up
Number of Pages: 224
Genre: Cooking + Food + Wine
Sub-Genre: Courses & Dishes
Publisher: Rizzoli International Publications
Theme: Salads
Format: Hardcover
Author: Jeanne Kelley
Language: English
Street Date: February 21, 2023
TCIN: 1005415583
UPC: 9780847899401
Item Number (DPCI): 247-34-5828
Origin: Made in the USA or Imported

Shipping details

Estimated ship dimensions: 0.9 inches length x 8 inches width x 9.9 inches height
Estimated ship weight: 2.51 pounds
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