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Food52 Mighty Salads: 60 New Ways to Turn Salad Into Dinner--And Make-Ahead Lunches, Too (Hardcover)

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Food52 Mighty Salads: 60 New Ways to Turn Salad Into Dinner--And Make-Ahead Lunches, Too Cover Image
By Editors of Food52, Amanda Hesser (Foreword by), Merrill Stubbs (Foreword by)
$22.99
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(COOKING & FOOD WRITING)

Staff Reviews


Want salad for dinner but lacking inspiration about it? Enter Food52! They know you don’t need a recipe to make a salad, but they also know that everyone could use a compendium of fresh (pun intended) ideas. Caesar-Style Kale Salad with Roasted Onions? Yes, please! Grilled Mushroom and Fig Salad? I’ll have seconds! Thanks to Mighty Salads, you can skip the Hidden Valley, forget about the iceberg, and have salad for dinner any day of the year.

— Megan

Description


A collection of 60 recipes for turning ordinary salads into one-dish worthy meals.

Does anybody need a recipe to make a salad? Of course not. But if you want your salad to hold strong in your lunch bag or carry the day as a one-bowl dinner, dressing on lettuce isn't going to cut it.

Make way for Mighty Salads, in which the editors of Food52 present sixty salads hefty with vegetables, meats, grains, beans, fish, seafood, pasta, and bread. Think shrimp and radicchio tossed in a bacon vinaigrette, a make-ahead jumble of white beans with charred lemon and fennel, slow-roasted duck and apples scattered across spicy greens. It's comforting food made captivating by simply charring one ingredient or marinating another--shaving some, or roasting a bunch.

But because we don't always follow recipes, there are also loose formulas for confident off-roading, as well as back-pocket tips and genius tricks for improving any old salad. Because once you know how to fix too-salty dressing, wash greens once and for all, keep an avocado from browning, and even sprout your own grains, the humble salad starts looking a lot more interesting--and a whole lot more like dinner.

About the Author


The home and kitchen destination Food52.com was founded in 2009 by Amanda Hesser and Merrill Stubbs, two authors, editors, and opinionated home cooks who formerly worked for the New York Times. Since then, Food52 has created a suite of cookbooks, a cooking and home shop, a podcast, and a cooking hotline--and has won many a James Beard and IACP award doing it.
Product Details
ISBN: 9780399578045
ISBN-10: 0399578048
Publisher: Ten Speed Press
Publication Date: April 11th, 2017
Pages: 160
Language: English
Series: Food52 Works

 

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