Salad

by Georgeanne Brennan

Tender spring asparagus. Luscious summer berries. Spicy autumn greens and bright winter citrus. More than any other dish, salad allows the characteristic flavors of each season to shine. A simple combination of fresh ingredients in a salad from your kitchen can be more impressive than even the most elaborate dish. Williams-Sonoma Collection "Salad" offers more than 40 wonderful salad recipes, grouped by season to emphasize the importance of using ingredients as they reach their natural peak of ripeness. Whether you have a bumper crop of cherry tomatoes in your backyard or a handful of wine-colored beets from the farmers' market, there's a recipe here that offers a delicious way to prepare them. A chapter of portable salads will tempt you to plan a picnic, while a selection of classic salads -- from Cobb salad to celery remoulade -- rounds out the collection.

Full-color photographs of each dish help make the choice an easy one, and each recipe is accompanied by a photographic sidebar that highlights an essential ingredient or cooking technique, making "Salad" much more than a great collection of simple recipes. An informative basics section and extensive glossary fill in all you need to know to create the perfect salad.

Salads bring out the best in fresh seasonal ingredients, whether they are delicate spring lettuces paired with soft goat cheese or crisp autumn apples tossed with toasted pecans.

Williams-Sonoma Collection "Salad" offers more than 40 easy-to-follow recipes, including both classic favorites and fresh new ideas. In these pages, you'll find inspiring salads designed to suit occasions throughout the year -- from an informal summer picnic to an elegant dinner with friends. This vividly photographed, full-color recipe collection, appealing to both novice and experienced cooks, will become an essential addition to your kitchen bookshelf.

Genres: Cookbooks, Cooking, Family, Nonfiction, Food

120 pages, Hardcover

First published May 21, 2002

About the author

Georgeanne Brennan, born and raised in Southern California, is the author of the James Beard Award winning cookbook, The Food and Flavors of Haute Provence, and the International Association of Culinary Professionals award for her book, Aperitif, among numerous others, including her best-selling memoir, A Pig in Provence, about her years raising goats and pigs and making cheese in France in the 1970s. She’s divided her life for many years between her modest home in Provence, where she learned to make French style aperitifs, and a small farm in Winters, CA. She co-founded the pioneering seed company, Le Marche Seeds International, an important source for emerging organic market growers, in the 1980s. In the 1990s she conducted week-long Culinary Vacations in Provence. In 2014 she founded the on-line store lavierustic.com. She and her work have been featured in numerous publications including the New York Times, Food and Wine Magazine, InStyle, Vogue and many others. She has a bachelor’s degree in History and English from San Diego State University and master’s degree in History from UC San Diego.

Reviews

[E G · Rating 5 out of 5]

I really enjoy the lentil salad with prosciutto and fresh mozzarella.

[Adrienne · Rating 3 out of 5]

The recipes look good, but the book is a little light on main-dish salads which is what I was looking for.

[Mereke · Rating 4 out of 5]

We have about 10 of this series of books, all in Spanish for those abroad who might find it useful. The Salad book has some of the basics but also some really nice recipes that are a refreshing change from tomato and carrots with ranch dressing (for ex, citrus fruits with blue cheese dressing and red onion, a greek salad with the most delicious dill based dressing and also a Classic Cobb). None of the recipes are too complicated and all of them we've tried have been tasty. There's pictures with each recipe, which I really appreciate.

[Catherine Woodman · Rating 3 out of 5]

This series is an excellent introduction to cooking because the recipes are easy, easy to follow directions, excellent pictures, and a little bit daring without being out on a limb--should be given to new cooks, young cooks, or those who have failed at other cookbooks

[Ana · Rating 4 out of 5]

Good ideas for vegetarian cooking.