{"product_id":"salad-for-dinner-isbn-9780847838257","title":"Salad for Dinner","description":"A celebration of contrasts in color, flavor, and texture—an artfully prepared salad is one of the most appealing dishes to eat, engaging all the senses. It is a basic culinary fact but often overlooked: a salad packs the most flavor because the dressing coats every bite. And with the right combination, a salad can be a full meal in itself. \u003cbr\u003e\u003cbr\u003eWe 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.\"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. \u003ci\u003eSalad for Dinner\u003c\/i\u003e should be subtitled: gorgeous, satisfying, surprising meals you'll want all through the year.\"\u003cbr\u003e--Dorie Greenspan, author of \u003ci\u003eAround My French Table\u003cbr\u003e\u003c\/i\u003e\u003cbr\u003e“Jeanne’s book is \u003cb\u003ea brilliant new take on salads\u003c\/b\u003e—smart, thoughtful and full of stunning flavor combinations.”\u003cbr\u003e—Kim Boyce, author of the James Beard Award–winning \u003ci\u003eGood to the Grain \u003cbr\u003e\u003c\/i\u003e \u003cbr\u003e“Jeanne Kelley is not like you and me. \u003cb\u003eHer\u003c\/b\u003e \u003cb\u003ereal genius is in assemblage\u003c\/b\u003e, 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.”\u003cbr\u003e—Jonathan Gold, Pulitzer Prize–winning columnist for \u003ci\u003eL.A. Weekly\u003cbr\u003e\u003c\/i\u003e\u003cbr\u003e“Jeanne Kelley shows you \u003cb\u003ehow to make a salad that will rock your dinner table\u003c\/b\u003e. From growing your own to foraging greens, Kelley expands your salad horizons.\"\u003cbr\u003e—Erik Knutzen, co-author of \u003ci\u003eThe Urban Homestead and Making It: Radical Home Ec for a Post Consumer World \u003cbr\u003e\u003c\/i\u003e\u003cbr\u003e“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 \u003cb\u003ea serious but very charming writer\u003c\/b\u003e, and this beautifully produced book should be sold with a spatter-guard, since it's one that will live in the kitchen.\"\u003cbr\u003e—Alexander Lobrano, \u003ci\u003eSaveur \u003c\/i\u003ewriter and author of \u003ci\u003eHungry for Paris\u003cbr\u003e\u003c\/i\u003e\u003cbr\u003e“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 \u003cb\u003ea salad ‘bible,’ \u003c\/b\u003eand 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.”\u003cbr\u003e—Suzanne Tracht, Chef\/Owner of Jar, Los Angeles,\u003ci\u003e Top Chef\u003c\/i\u003e Masters star, and \u003ci\u003eFood and Wine\u003c\/i\u003e Best New Chef.\u003cbr\u003e\u003cbr\u003e\"The photos are lavish; the recipes are both imaginative and easy to follow.\" \u003cbr\u003e--\u003ci\u003eSan Diego Magazine\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\"...\u003cb\u003ethis is simply a book you really want to cook from\u003c\/b\u003e. There is a fantastic glossary of greens that tells you about those market finds and what to do with it, followed by a primer on how to build a great salad.\"\u003cbr\u003e\u003ci\u003e--LA Weekly Blog \u003c\/i\u003e\u003cb\u003eJeanne Kelley\u003c\/b\u003e has written for \u003ci\u003eBon Appétit\u003c\/i\u003e magazine for twenty years and is a frequent contributor to \u003ci\u003eCooking Light\u003c\/i\u003e and \u003ci\u003eFine Cooking\u003c\/i\u003e. Her articles have also appeared in the \u003ci\u003eLos Angeles Times Magazine, Prevention\u003c\/i\u003e, and Cooking.com. She is the author of \u003ci\u003eBlue Eggs and Yellow Tomatoes\u003c\/i\u003e.","brand":"Rizzoli","offers":[{"title":"Default Title","offer_id":46302788714725,"sku":"NP9780847838257","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780847838257.jpg?v=1767736060","url":"https:\/\/k12savings.com\/products\/salad-for-dinner-isbn-9780847838257","provider":"K12savings","version":"1.0","type":"link"}