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Salad as a Meal: Healthy Main-Dish Salads for Every Season [Anglais] [Relié]

Patricia Wells

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Description de l'ouvrage

5 avril 2011
Patricia Wells, the grande dame of modern French cooking, is back with Salad as a Meal, featuring original recipes for turning nature’s freshest ingredients into delicious, satisfying repasts. With more than 150 recipes and glorious photos throughout, Salad as a Meal explores a culinary concept at once simple, elegant, and creative—no less than you would expect from the renowned chef and author of Simply French, The Provence Cookbook, and the Food Lover’s Guide to Paris.

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Descriptions du produit

Revue de presse

“From cover to cover, the book is lovely: glowing photographs of Wells’ French garden, bright and appealing recipes, and accessible wine recommendations offered in the friendly, snoot-free tone of your local wine shop guy.” (

“A guide to serious salads—every detail considered and handcrafted for maximum satisfaction. . . . A full serving of inspiration.” (Buffalo News)

Quatrième de couverture

Culinary legend Patricia Wells is back with the definitive guide to creating delicious and hearty salads for any occasion—including more than 150 recipes and gorgeous color photographs.

It's a simple yet compelling concept: enjoying a light and delicious main-course salad as a healthy, fresh alternative to more conventional and traditional fare. You can experience a whole world in a salad—with tender greens, savory meat, seafood, and vegetable accompaniments, and versatile dressings—and salad-friendly sides such as homemade bread and home-cured olives. In Salad As A Meal, Patricia Wells gives readers hundreds of delectable ideas, with concepts inspired by her Provençal garden and the interests of students in her high-demand cooking classes. Patricia knows how we want to eat today—and shows us with these exceptional recipes, including:

  • Spring Salad: Asparagus, Peas, Beans, and Fennel
  • Summer Salad: Green Beans, Toasted Nuts, and Cured Olives
  • Provence on a Plate: Eggplant, Tomatoes, Goat Cheese, and Tapenade
  • Zucchini Blossom Frittata with Goat Cheese and Mint
  • Quinoa Salad with Spinach, Parsley, and Spring Onions
  • Chicken and Soba Noodles with Ginger-Peanut Sauce
  • Lobster Salad with Green Beans, Apple, and Avocado

Patricia also offers recipes for soup sides, from Cilantro-Flecked Heirloom Tomato Soup to Watercress Soup with Warm Oysters, as well as breads of all kinds, including Crispy Flatbread, Tortilla Chips, Ham and Cheese Bread, and Multigrain Sourdough Bread. Plus, a list of Patricia's favorite pantry items and an entire chapter devoted to dressings and sauces will inspire readers to come up with their own unique salad creations with ingredients in season and on hand.

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Couverture | Copyright | Table des matières | Extrait | Index | Quatrième de couverture
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Commentaires client les plus utiles sur (beta) 3.9 étoiles sur 5  65 commentaires
193 internautes sur 207 ont trouvé ce commentaire utile 
2.0 étoiles sur 5 Not what I'd hoped for 24 mars 2011
Par Jennifer L. Rinehart - Publié sur
Format:Relié|Commentaire client Vine pour produit gratuit (De quoi s'agit-il?)
"I could live on raw fish." If you agree with this statement, then you might really like this cook book by renowned foodie, cooking instructor and gardening enthusiast Patricia Wells. Unfortunately, I'm not a fan of raw scallops and the like. I picked this book based purely on the title; Salad as a Meal. I love salads and I love making them the main dish of a meal, sounds like perfection, right?

Sadly, this book is not for me.

Here's what I liked about it;

1..Excellent and inventive recipe for croutons - one in particular using polenta may actually get me interested in buying polenta to make them

2. Perfectly detailed instructions on how to poach fish. Poached fish, especially salmon is an auto pick for me when I go to nice restaurants. I've never tried to make it at home because I thought I'd need one of those specialty fish poacher thingies and frankly I have neither the extra $ or the cabinet space.

3. Lovely and very useful recipes for flavored salts. I don't know why it's never occured to me to make some of my own at home (I'm slow, I guess), but I just mixed up a batch of lemon salt per Ms. Wells recipe (it smells divine) and I'm going to try it out on some chicken I'm making for dinner tonight. But I could also see using this on hummus, tabouli, chocolate caramels, bread dip, the applications are flipping endless!

Here are the reasons I do not like this book, they are biggies.

1. There aren't as many salads in this book as I'd supposed, the book is broken down into chapters, Soups (comprised mostly of cold soups, seven out of the nine are chilled soups and I' not a fan of cold soups, sorry), Eggs, Fish, Poultry, Meat, Bread and sauces.

2. Over half of the photographs in the book are of her garden. Gorgeous closeups of limes, a bowl of capers, a weathered chair, grapes, anyway, you get where I'm going with this, WHERE's the FOOD? Well, there are pics of some of the recipes, but some that I'd especially want to see a pic of the finished result (such as the zucchini carpaccio) are not there and others, like a recipe for marinated olives are done in close up. Such a waste of photo space. I'll admit that I've been spoiled by Foodgawker and other cooking websites who always have a tasty finish photo, but it seems strange to me that most of the pictures included in this book have little to do with the recipes. If I wanted a photo album of a home garden in France, well then I'd . . well you know what I'd do.

3. Too many specialty ingredients without a reasonable explanation why they are required. When I make Alton Brown's soft pretzels I use kosher salt, because I know it is the closest to pretzel salt that I can buy at my Safeway grocery. Why should I buy some of these specialty vinegars and oils and what would work in their place if I couldn't afford a $30 bottle of vinega? No answers.

4. Raw poultry. Not rare poultry or slightly pink poultry, I mean raw, like you can practically hear the the little cluckers squawking at you for eating them. Yikes.

5. Simple, yes. Bland, yes. I'm talking here about most of the salad dressings. I like a little more zing, some zippiness, more of the punch in your gut than the feather on your foot kind of flavoring and for me a dressing composed of buttermilk, salt and lemon just doesn't cut it. It's like salad dressings for people who think ranch dressing is spicy.

Sigh, my search for a book of salads and dressings continues.
34 internautes sur 36 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Interesting book for the adventurous cook 4 avril 2011
Par LMS - Publié sur
Format:Relié|Commentaire client Vine pour produit gratuit (De quoi s'agit-il?)
As many reviewers have already noted, Patricia Wells has a very broad definition of the word salad. This includes cold meat dishes, chicken and soba noodles with a ginger peanut sauce, and hummus (just to list a few examples). I tried two of the salads, the cobb salad and the grilled sausage salad with quick apple compote and watercress. The cobb salad was excellent and had a nice lemon yogurt dressing. The grilled sausage salad also hung together nicely. Both recipes I tried were well written and came together very quickly. The layout of the recipes is done well and she includes a wine suggestion list. In the back of the book, there are resources for finding ingredients, a list of essential kitchen equipment, and a list of the items she considers essential for her pantry.

The recipes in this book range from the relatively simple to the very adventurous. For example, there is a recipe for curing beef fillet in salt and sugar (a 3-15 day operation), a recipe for smoking duck or chicken breast, and a recipe for an oxtail salad. Another section is recipes for making your own condiments, from fig chutney to curing your own olives and capers- Fun! If you are up to this challenge, you will delight in this book. Personally, I love trying bizarre and strange new foods so this is a definite selling point. If you like your menus simpler, you may be frustrated by the unusual ingredients and strange recipes.

A minor point is that while the pictures in the book are all very beautiful, they are not always relevant to the recipes. Personally, I like a picture per recipe and I wish this had more pictures. I tend to choose the recipes with a picture and I often never cook those without.

All in all, I enjoyed this cookbook and will probably use it quite a bit. I would recommend this to anyone who likes to experimenting in the kitchen.

This is an update to my initial review as my husband and I have continued to try different salads in this book. This cookbook is really growing on us. Two salads we made were particularly good. We made the dandelion greens salad with bacon-wrapped goat cheese which was a huge hit (I did get a lot of pleasure on chewing on dandelions- a bit of revenge on those yard weeds!) The quinoa salad with spinach, parsley, and spring onions may now be our favorite quinoa dish- my four year old called this a "make again dish". She has you toast the quinoa before cooking which gave it a nutty flavor that was pretty awesome. But so far, every salad we have made has been quite tasty. This is definitely a nice resource to add to your collection.
10 internautes sur 11 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 Some great ideas, but not for everyone 6 avril 2011
Par Derrick Dodson - Publié sur
Format:Relié|Commentaire client Vine pour produit gratuit (De quoi s'agit-il?)
I go this book in part because I'm an avid collector of cookbooks, but also because my partner has become a huge fan of salads in the last year or so. I've never been an extremely adventurous salad maker. I hoped this book would give me all sorts of fresh ideas. There are lots of ideas I would have never come up with in this book, but I'm sure that I'll not be trying them all.

I like several of the recipes, though. The Cobb Salad, though I just serve it tossed, is really nice. There are a bunch of recipes for things like croutons, and instructions on making some of the more involved ingredients that you would normally just buy. I've always enjoyed doing little things like that as projects, so I'm really happy with that.

The downsides could really rule this one out for some people, though. Hopefully there will be a "Look Inside" section for this one. When most people see "Salad as a Meal" as a book title, they probably aren't expecting to need cooking rings to shape salads for presentation, or extremely specific ingredients like some of the ones mentioned in other reviews that they almost certainly won't have sitting in their cupboards and may not even have easy access to depending on the depth of their grocery store. Back to the section about making ingredients, I'm really looking forward to trying to cure my own olives and make my own cornichon, but I'm weird like that. Also, there are lots of really great pictures, but only about half as many as there are recipes, and only half of those pictures are actually of the finished recipes. I mean, I realize there are tomatoes in lots of salads, but I'd rather see more pictures of those salads than a picture of a bowl full of tomatoes.

Looking back, it looks like I had a lot more negative to say about this book than positive, but that really isn't the case. I'm glad I have it and will be using it fairly regularly. My partner has been really watching what he eats, and as I said has fallen in love with salads as a way to include more fresh, healthful things into our diets. This book gives me a lot of delicious pieces that I can make myself and have complete confidence in the ingredients we're eating. That alone is worth having this book.
5 internautes sur 5 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 Not really a salad cookbook but it has lovely recipes 15 avril 2011
Par Shala Kerrigan - Publié sur
Format:Relié|Commentaire client Vine pour produit gratuit (De quoi s'agit-il?)
I love salads, and generally make them based in sprouts, arugula or spinach instead of lettuce. So what I was hoping for from a dedicated and wonderful cook like Patricia Wells was salads using uncommon ingredients. There are some in here.
But for a cookbook that's supposed to be salads as a main course, there are an awful lot of main course recipes in here that suggest a small tossed salad on the side. So it fails to live up to the expectations the title sets.
I like it anyway.

What I like:
The salad recipes that I do like, I love. Crab, avocado and quinoa salad with technicolor tomatoes could very easily be my new favorite salad.
Good explanation of some cooking techniques and well written instructions
Various marinated recipes for things like pickled peppers, olives, and artichoke hearts that I can see my family using extensively in both salads and sandwiches
The sauce and dressing recipes
The use of very fresh ingredients and using them to create flavor, texture and color

Then there are things I have mixed feelings about, mostly the sheer number of tartare type recipes in here. Most of my family, me included, prefers our meat, fish and poultry well done. However, my son is a huge fan of tartare fish, and it's easy to find fresh halibut and salmon in Alaska. So these are recipes I could see him enjoying . The flavor combinations for those fish tartare type salads and dishes are different than how he usually has it (soy sauce, ginger and garlic), and he'll enjoy the change.

What I didn't like:
The main course recipes that suggest a small tossed salad on the side.
Exotic ingredients that can be hard to find
Expensive ingredients without suggestions being offered for substitution
Not enough recipes that are good for casual cooks on a budget.
Healthy is a relative term. The recipes are very protein heavy for the most part. I would have liked a lot more recipes using fresh vegetables.

Mostly, I like this cookbook. I did recommend it to a friend who loves cooking as much as I do and really enjoys trying new techniques and ingredients. It's not what I expected. I knocked a star off for that. If it had a different title or suited the title better, it would have been 5 stars.
10 internautes sur 12 ont trouvé ce commentaire utile 
3.0 étoiles sur 5 Very mixed opinion on this one 15 avril 2011
Par a in nebraska - Publié sur
Format:Relié|Achat vérifié
In some ways this is an extremely poor book on salads:
1. There is an awful lot of non-salad recipes for a book with "salad" in the title.
2. There are an awful lot of odd ingredients (fish cheeks-- preferably halibut cheeks?!).
3. There are some weird issues with the typeface, so that one and a half comes out looking like 11/2. It took me a minute to realize that was not 11 divided by 2.
4. There are some very fussy steps, involving things such as wood chips and some stove-top contraption (conveniently sold by Ms. Wells herself, right here on Amazon). "Salad as a Meal" implies everyday cooking, not ordering halibut cheeks from Alaska and building a fire over my kitchen stove.
5. Very, very, very few photos of the actual completed recipes. Instead, if a recipe uses lemons, there is a very pretty photo of a bowl of lemons.
6. For my tastes, the writing is a little too personal and a little too pretentious (why she cannot possibly resist writing "haricots vert (green beans)" each time is beyond me).
7. I would never, ever go along with her "love of raw food", including shell fish and beef.

So why 3 stars and not just 1? Because there are some great ideas in here, you just have to make a lot of substitutions. Instead of tatsoi, red mustard and mizuna, just use strongly flavored salad greens. Instead of Halibut Cheeks, just use chunks of firm fish or scallops, and for "sucrine", use iceberg lettuce (she actually suggests these substitutions). Instead of the complicated grilling she calls for, just stick it under your broiler. Don't worry about the garlic cloves being "plump and moist". As long as they are decently fresh, you'll be fine. Best quality French Brine-Cured Black Olives? I think the ones in my supermarket's olive bar will do just fine. Almost every recipe has some exotic version of something (French Espelette Pepper Mustard, baby peppers, heirloom tomatoes, buffalo milk riccota cheese, fresh fennel fronds) that, although laughable in its preciousness, can be easily subbed (with grainy mustard, bell peppers, tomatoes, regular old riccota, and parsley, respectively). Oh yeah, and cook all animal products before using them-- steamed scallops will be just as nice as raw and thin slices of cooked beef will work just fine.
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