Product Description
Creating enticing salads is easy: Start with the freshest fruits and vegetables, season them with adventurous dressings, and you have an exciting new way of thinking about first-course, main-course, and side-dish salads. Familiar favorites are the foundation for the forty-four recipes in this book, but each one is reinterpreted with seasonal produce; global flavorings; and simple, but high-impact, cooking methods. Whether it's for a leafy-green, grain-based, seafood-topped, or meat or poultry salad, each recipe explains how and why the innovative ingredient pairings work together to bring exciting new tastes to your table. Dozens of full-color photographs depict each finished dish and reveal a bounty of bold-tasting ingredients that will enliven your cooking. With this book in your kitchen, you have all you need to transform everyday salads into exciting and delicious meals.
About the Author
Chuck Williams, general editor, has helped to revolutionize cooking in America. He opened his first Williams-Sonoma store in 1956 in the town of Sonoma, later moving it to San Francisco. There are now more than 250 stores in the U.S., and the company's catalog boasts a circulation of 45 million. Dina Cheney, author, is a freelance writer, recipe developer, and host of culinary tastings. Tasting Club, her first book, was published in 2006. Her work has also appeared in Cooking Light, Fine Cooking, and Everyday with Rachael Ray. She lives in Fairfield County, Connecticut. Kate Sears, photographer, is a New York City-based food and travel photographer. She is a contributor to Martha Stewart Living and O, The Oprah Magazine. Her book projects include Jasper White's The Summer Shack Cookbook and Williams-Sonoma New Flavors for Vegetables and New Flavors for Soups.
