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Discover your inner salad genie and rethink your idea of salad with this creative cookbook. With over 230 recipes, ingredient information, and tips, this is the only cookbook you'll ever need to make innovative, stunning, and satisfying salads.
What does a salad have the potential to be? An exciting and inviting mix of color, crunch, and flavor: Peaches over silken burrata; a hint of oil spiced with curry leaves on crunchy carrots flavored with lime and cilantro; Southwest Beef Salad with Cornbread Croutons. Explore the creative possibilities of main-dish and side salads, learn how to build and layer unique flavor combinations and embrace a wide range of ingredients from barley, octopus, and miso to more familiar salad greens, vegetables, and fruits. These ATK dishes will be the star of the table whether eaten by themselves or as part of a larger meal.
Our recipes feature simple but surprising leafy salads like Pea Green Salad with Warm Apricot-Pistachio Vinaigrette and more filling salads incorporating vegetables and proteins, such as Steak and Sweet Potato Salad with Chili-Lime Dressing. There are international offerings like Crispy Thai Eggplant Salad, and riffs on classics: Give Caesar salad a twist by throwing the romaine on the grill for smoky char, or update your pasta salad with One-Pot Pasta Salad with Chicken (and tomatoes, olives, pepperoncini, green beans, arugula, feta).
The book is dotted with information about unexpected salad ingredients like za'atar, dates, and persimmons. You'll also acquire ideas and inspiration to assemble your own dishes, with tips on mixing and matching greens with raw or cooked vegetables, nuts, fruits, and cheese. The Salad Bar chapter equips you with an assortment of dressings and toppings. This is the cookbook you pull out when you want inspiration for dinner, a feast for the eyes, and some salad for thought in the kitchen.
What does a salad have the potential to be? An exciting and inviting mix of color, crunch, and flavor: Peaches over silken burrata; a hint of oil spiced with curry leaves on crunchy carrots flavored with lime and cilantro; Southwest Beef Salad with Cornbread Croutons. Explore the creative possibilities of main-dish and side salads, learn how to build and layer unique flavor combinations and embrace a wide range of ingredients from barley, octopus, and miso to more familiar salad greens, vegetables, and fruits. These ATK dishes will be the star of the table whether eaten by themselves or as part of a larger meal.
Our recipes feature simple but surprising leafy salads like Pea Green Salad with Warm Apricot-Pistachio Vinaigrette and more filling salads incorporating vegetables and proteins, such as Steak and Sweet Potato Salad with Chili-Lime Dressing. There are international offerings like Crispy Thai Eggplant Salad, and riffs on classics: Give Caesar salad a twist by throwing the romaine on the grill for smoky char, or update your pasta salad with One-Pot Pasta Salad with Chicken (and tomatoes, olives, pepperoncini, green beans, arugula, feta).
The book is dotted with information about unexpected salad ingredients like za'atar, dates, and persimmons. You'll also acquire ideas and inspiration to assemble your own dishes, with tips on mixing and matching greens with raw or cooked vegetables, nuts, fruits, and cheese. The Salad Bar chapter equips you with an assortment of dressings and toppings. This is the cookbook you pull out when you want inspiration for dinner, a feast for the eyes, and some salad for thought in the kitchen.
Discover your inner salad genie and rethink your idea of salad with this creative cookbook. With over 230 recipes, ingredient information, and tips, this is the only cookbook you'll ever need to make innovative, stunning, and satisfying salads.
What does a salad have the potential to be? An exciting and inviting mix of color, crunch, and flavor: Peaches over silken burrata; a hint of oil spiced with curry leaves on crunchy carrots flavored with lime and cilantro; Southwest Beef Salad with Cornbread Croutons. Explore the creative possibilities of main-dish and side salads, learn how to build and layer unique flavor combinations and embrace a wide range of ingredients from barley, octopus, and miso to more familiar salad greens, vegetables, and fruits. These ATK dishes will be the star of the table whether eaten by themselves or as part of a larger meal.
Our recipes feature simple but surprising leafy salads like Pea Green Salad with Warm Apricot-Pistachio Vinaigrette and more filling salads incorporating vegetables and proteins, such as Steak and Sweet Potato Salad with Chili-Lime Dressing. There are international offerings like Crispy Thai Eggplant Salad, and riffs on classics: Give Caesar salad a twist by throwing the romaine on the grill for smoky char, or update your pasta salad with One-Pot Pasta Salad with Chicken (and tomatoes, olives, pepperoncini, green beans, arugula, feta).
The book is dotted with information about unexpected salad ingredients like za'atar, dates, and persimmons. You'll also acquire ideas and inspiration to assemble your own dishes, with tips on mixing and matching greens with raw or cooked vegetables, nuts, fruits, and cheese. The Salad Bar chapter equips you with an assortment of dressings and toppings. This is the cookbook you pull out when you want inspiration for dinner, a feast for the eyes, and some salad for thought in the kitchen.
What does a salad have the potential to be? An exciting and inviting mix of color, crunch, and flavor: Peaches over silken burrata; a hint of oil spiced with curry leaves on crunchy carrots flavored with lime and cilantro; Southwest Beef Salad with Cornbread Croutons. Explore the creative possibilities of main-dish and side salads, learn how to build and layer unique flavor combinations and embrace a wide range of ingredients from barley, octopus, and miso to more familiar salad greens, vegetables, and fruits. These ATK dishes will be the star of the table whether eaten by themselves or as part of a larger meal.
Our recipes feature simple but surprising leafy salads like Pea Green Salad with Warm Apricot-Pistachio Vinaigrette and more filling salads incorporating vegetables and proteins, such as Steak and Sweet Potato Salad with Chili-Lime Dressing. There are international offerings like Crispy Thai Eggplant Salad, and riffs on classics: Give Caesar salad a twist by throwing the romaine on the grill for smoky char, or update your pasta salad with One-Pot Pasta Salad with Chicken (and tomatoes, olives, pepperoncini, green beans, arugula, feta).
The book is dotted with information about unexpected salad ingredients like za'atar, dates, and persimmons. You'll also acquire ideas and inspiration to assemble your own dishes, with tips on mixing and matching greens with raw or cooked vegetables, nuts, fruits, and cheese. The Salad Bar chapter equips you with an assortment of dressings and toppings. This is the cookbook you pull out when you want inspiration for dinner, a feast for the eyes, and some salad for thought in the kitchen.
Über den Autor
America’s Test Kitchen is well-known for its top-rated television shows with more than 4 million weekly public television viewers, bestselling cookbooks, magazines, websites, and cooking school. The highly reputable and recognizable brands of America’s Test Kitchen, Cook’s Illustrated, and Cook’s Country are the work of over 60 passionate chefs based in Boston, Massachusetts, who put ingredients, cookware, equipment, and recipes through objective, rigorous testing to identify the very best. Discover, learn, and expand your cooking repertoire with Julia Collin Davison, Bridget Lancaster, Jack Bishop, Dan Souza, Lisa McManus, Tucker Shaw, Bryan Roof, and our fabulous team of test cooks!
Details
| Erscheinungsjahr: | 2021 |
|---|---|
| Genre: | Kochen & Backen |
| Rubrik: | Essen & Trinken |
| Thema: | Themenkochbücher |
| Medium: | Taschenbuch |
| Seiten: | 424 |
| Inhalt: | Einband - flex.(Paperback) |
| ISBN-13: | 9781948703567 |
| ISBN-10: | 1948703564 |
| Sprache: | Englisch |
| Einband: | Kartoniert / Broschiert |
| Autor: | America'S Test Kitchen |
| Hersteller: | America's Test Kitchen |
| Maße: | 242 x 199 x 27 mm |
| Von/Mit: | America'S Test Kitchen |
| Erscheinungsdatum: | 27.04.2021 |
| Gewicht: | 1,27 kg |
Über den Autor
America’s Test Kitchen is well-known for its top-rated television shows with more than 4 million weekly public television viewers, bestselling cookbooks, magazines, websites, and cooking school. The highly reputable and recognizable brands of America’s Test Kitchen, Cook’s Illustrated, and Cook’s Country are the work of over 60 passionate chefs based in Boston, Massachusetts, who put ingredients, cookware, equipment, and recipes through objective, rigorous testing to identify the very best. Discover, learn, and expand your cooking repertoire with Julia Collin Davison, Bridget Lancaster, Jack Bishop, Dan Souza, Lisa McManus, Tucker Shaw, Bryan Roof, and our fabulous team of test cooks!
Details
| Erscheinungsjahr: | 2021 |
|---|---|
| Genre: | Kochen & Backen |
| Rubrik: | Essen & Trinken |
| Thema: | Themenkochbücher |
| Medium: | Taschenbuch |
| Seiten: | 424 |
| Inhalt: | Einband - flex.(Paperback) |
| ISBN-13: | 9781948703567 |
| ISBN-10: | 1948703564 |
| Sprache: | Englisch |
| Einband: | Kartoniert / Broschiert |
| Autor: | America'S Test Kitchen |
| Hersteller: | America's Test Kitchen |
| Maße: | 242 x 199 x 27 mm |
| Von/Mit: | America'S Test Kitchen |
| Erscheinungsdatum: | 27.04.2021 |
| Gewicht: | 1,27 kg |
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