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The Modern Salad
HEALTHY, HEARTY SALADS INSPIRED BY THE INCREDIBLE BURMESE TEA LEAF SALAD
Bursting with bold flavors, hearty ingredients, crunchy textures and brilliant colors—the salads in this book are a feast for your senses. The Modern Salad serves up protein- and superfood-rich recipes that are artfully presented in a deconstructed format, including:
• The Charcuterie Board Salad with Mustard-Maple Vinaigrette
• Grilled Peach and Corn Salad with Lemongrass-Shallot Vinaigrette
• Rainbow Carrot and Crispy Pita Salad with Coriander Vinaigrette
•Summer Fig and Caramelized Onion Salad with Aged Balsamic Reduction
• Grilled Calamari Salad with Spicy Kimchi Vinaigrette
• Masala Chai Braised Pork and Garlic Udon Salad
Professional chef Elizabeth Howes takes inspiration from the super-popular Burmese tea leaf salad to create innovative dishes perfectly suited for America’s farm-to-table ingredients.
This hardcover book is well-designed with color-rich covers, full-page photos and high-gloss heavy paper stock made to last you a very long time. Gorgeous! Innovative! Scrumptious! A must have for any kitchen.
The Modern Salad is divided into sections, including Vegetarian, Noodles/Grains, Fish, Fowl, Pork/Beef, How to set up your Pantry, Conversion Tables and other helpful information.
Truly a rare gem, rich in flavor and beauty. Each recipe is unique, an original, and so tasty – layered with flavor combinations that I never would have thought up on my own.
This is a very innovative salad recipe book! If you are tired of the everyday salad, this is a book to invest in. The salads are very uncommon. Many ingredients I would never thought to have put together. Each recipe is easy to follow and all ingredients are listed in green so it is easy to make a list for the grocery store. Illustrations in this recipe book are exceptional. All the colors of all the ingredients make your mouth water, just looking at the picture.
Recipes are for all kinds of palates and diets: Vegetarian; Fish and Shellfish; Chicken, Turkey and Duck; and Pork and Beef.
The last chapter is “Building the Pantry”. This is a handy guide for using these recipes. These items could also be used in everyday salads to give them a little spice!
Elizabeth Howes is a professional chef, food writer and owner of the private chef company Saffron Lane. She lives in San Anselmo, CA.
I received this to give my honest opinion.
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