A01=Georgeanne Brennan
Age Group_Uncategorized
Age Group_Uncategorized
Author_Georgeanne Brennan
automatic-update
bean salads
calamari salads
Category1=Non-Fiction
Category=WBVG
chopped salad
COP=United States
Delivery_Delivery within 10-20 working days
eq_bestseller
eq_food-drink
eq_isMigrated=2
eq_nobargain
eq_non-fiction
fresh salads
Georgeanne Brennan
kale salads
Language_English
PA=Available
Price_€10 to €20
PS=Active
Salad of the Day
salad recipes
salads
softlaunch
tossed salads
vinaigrette recipes
william sonoma cookbooks
Williams-Sonoma
Williams-Sonoma cookbooks
Product details
- ISBN 9781681886473
- Dimensions: 229 x 216mm
- Publication Date: 02 Feb 2021
- Publisher: Insight Editions
- Publication City/Country: US
- Product Form: Paperback
- Language: English
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Cooks of every skill level will find inspiration for easy, healthy meals in Salad of the Day, a calendar-style cookbook offering 365 enticing salads for any season, occasion, or mood. Vibrant, fresh, and versatile, salads make a fantastic meal or side dish any day of the year. Capture the essence of spring with a pasta salad featuring sugar snap peas and slender asparagus. Savor the flavors of summer with juicy ripe tomatoes and sweet corn kernels tossed with piquant blue cheese. In autumn, enjoy a warm wild mushroom salad dressed in bacon vinaigrette. During the winter, pair bright citrus fruits with skirt steak and peppery arugula. Each recipe includes dressing recommendations, and helpful notes offer serving and substitution ideas.
Georgeanne Brennan is an acclaimed food writer who also runs a vacation cooking school in a medieval village in Haute Provence, France. Her many cookbooks include the award-winning Food and Flavors of Haute Provence and Aperitif, as well as Savoring France in the Williams-Sonoma Savoring Series. Georgeanne writes features for the San Francisco Chronicle's food section and is a regular contributor to Fine Cooking and Bon Appétit. She lives with her husband on their small farm in Northern California. They have four children.
