Salad Seasons: Vegetable-Forward Dishes All Year by Prakash, Sheela

Salad Seasons: Vegetable-Forward Dishes All Year (Hardcover) (ISBN-13: 9780847899265)

Vendor: Sheela Prakash
Product type: Books
Format: Hardcover
$37.50
$37.50
$37.50
Subtotal: $37.50
Salad Seasons: Vegetable-Forward Dishes All Year by Prakash, Sheela

Salad Seasons: Vegetable-Forward Dishes All Year

$37.50
Salad Seasons: Vegetable-Forward Dishes All Year by Prakash, Sheela

Salad Seasons: Vegetable-Forward Dishes All Year

$37.50
Format: Hardcover
Description
Description
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Create simple yet showstopping salads that will make them the perpetual star at your table.

With a focus on approachable, flexible recipes that are easy to prepare and bring vegetables to the center of the plate, Salad Seasons will inspire home cooks to eat well and live well.

The recipes in Salad Seasons not only span all four seasons, but show off salads' versatility as both vibrant main dishes--such as Brown-Buttered Brussels Sprouts and Orecchiette Salad and Smashed Potato and Chorizo Sheet Pan Salad--and as fresh side dishes, like Israeli Corn Salad and Bittersweet Radicchio Salad. Also included are a handful of playful fruit salads, like Strawberry-Rhubarb Salad with Lavender Honey and Br璉馥d Citrus Salad, which make for unfussy, modern desserts.

Author: Sheela Prakash
ISBN-10: 0847899268
ISBN-13: 9780847899265
Publisher: Rizzoli International Publications
Language: English
Published: 04/25/2023
Pages: 208
Format: Hardcover
Weight: 2.05lbs
Size: 9.50h x 7.70w x 0.90d
By Sheela Prakash
By Sheela Prakash
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Sheela Prakash is a food writer, recipe developer, and author of Mediterranean Every Day. She is a longtime editor at Kitchn and has been on staff at Epicurious and Food52. Her writing and recipes have been featured in Better Homes and Gardens, Real Simple, Simply Recipes, Serious Eats, Clean Plates, and Slow Food USA. She also works with brands, including California Olive Ranch, Simply Organics, OXO, and Le Creuset. Sheela is a registered dietitian and graduate of New York University's Department of Nutrition and Food Studies; she obtained a master's degree in food culture and communications at the Slow Food-founded University of Gastronomic Sciences in northern Italy.

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