Salad for Dinner
Complete Meals for All Seasons
Publication Date: March 27, 2012
List Price: $35.00*
* Individual store prices may vary.
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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.
Ray Kachatorian is a Los Angeles-based photographer who specializes in food, still life, fashion, and travel. His work has appeared in numerous Williams-Sonoma cookbooks, among them "Good Food to Share, Grill Master, The Pasta Book, " and "Family Meals", winner of an IACP cookbook award. His photographs have graced the pages of many magazines, including "Country Living, Better Homes and Gardens", and "Coastal Living".
Jonathan Gold, former restaurant critic for "Los Angeles" magazine, "California "magazine, and the "Los Angeles Times", began writing the Counter Intelligence column for the "L.A. Weekly" in 1986. He is currently the New York restaurant critic for "Gourmet".
"Whether you're making a weeknight dinner for the family or a weekend party for a crowd, this is the book you'll reach for time and again. Salad for Dinner should be subtitled: gorgeous, satisfying, surprising meals you'll want all through the year."
--Dorie Greenspan, author of Around My French Table
“Jeanne’s book is a brilliant new take on salads—smart, thoughtful and full of stunning flavor combinations.”
—Kim Boyce, author of the James Beard Award–winning Good to the Grain
“Jeanne Kelley is not like you and me. Her real genius is in assemblage, the ability to transform a seemingly random plateful of vegetation into a composition perfectly evocative of the season, and the gift of Salad for Dinner is that it lets us do the same.”
—Jonathan Gold, Pulitzer Prize–winning columnist for L.A. Weekly
“Jeanne Kelley shows you how to make a salad that will rock your dinner table. From growing your own to foraging greens, Kelley expands your salad horizons."
—Erik Knutzen, co-author of The Urban Homestead and Making It: Radical Home Ec for a Post Consumer World
“Since southern California is one of the world's great salad bowls, both in terms of its superb produce and the cross-polinating ethnic variety of its population, you couldn't possibly find a better cook than Los Angeles–based Jeanne Kelley to help you discover its culinary bounty. She’s also a serious but very charming writer, and this beautifully produced book should be sold with a spatter-guard, since it's one that will live in the kitchen."
—Alexander Lobrano, Saveur writer and author of Hungry for Paris
“Jeanne’s homage to salads is wonderful. I love the clean, simple sophistication of the cookbook, and the recipes are innovative as well as informative. This book is like a salad ‘bible,’ and will inspire you to cook, garden, entertain, and appreciate all the joys of living. This is no coffeetable book—it will stay in your kitchen at all times.”
—Suzanne Tracht, Chef/Owner of Jar, Los Angeles, Top Chef Masters star, and Food and Wine Best New Chef.