Description
Book SynopsisThe 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 wi
Trade Review"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
