Salad Freak
Recipes to Feed a Healthy Obsession
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- USD 19.99
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- USD 19.99
Descripción editorial
A USA Today and Publishers Weekly bestseller, Salad Freak features delicious and beautiful recipes from Martha Stewart’s personal salad chef and the self-proclaimed “Bob Ross of salads.”
Foreword by Martha Stewart
Offering more than 100 inspired recipes, recipe developer and food stylist Jess Damuck shares her passion for making truly delicious salads. Salad Freak encourages readers to discover and embrace their own salad obsessions. With the right recipes, you will want to eat salad for every meal and never get bored.
By playfully combining color, texture, shape, and, of course, flavor, Damuck demonstrates how a little extra effort in the kitchen can be meditative, delicious, and fun. The recipes—such as her Citrus Breakfast Salad; Tea-Smoked Chicken and Bitter Greens Salad; Caesar Salad Pizza Salad; and Roasted Grapes, Ricotta, Croutons, and Endive Salad—are meant to be hearty enough for a meal all year round but versatile enough to be incorporated into a larger menu.
For Damuck, the perfect salad balances each bite, with something tart enough to twinge your cheeks, something sweet to balance out the bitter, and something with a little salty crunch to finish. Salad Freak is not just about eating to feel good; it’s about confidently combining flavors to create fresh, bright, and satisfying meals that you will want to make again and again.
Includes color photographs
PUBLISHERS WEEKLY
With over a decade of cooking for Martha Stewart under her belt, recipe developer Damuck debuts with a vibrant collection that proves "how easy it can be to make a really mind-blowing and exceptionally beautiful salad." Putting the focus on a balance of flavors, textures, and colors, she presents 100 punchy salads that are "anything but boring." Recipes are organized by season so as to take advantage of the best produce available at any given time. Citrus (at its peak in the colder months) lends colorful flavor to a number of winter options—such as a plate of radicchio and blood oranges drenched in turmeric dressing—while sweet salads salute summer's strawberries. Peas feature largely in six spring offerings—including a heavenly combination with prosciutto and homemade ricotta. Whether her wilted swiss chard with a crispy egg passes as a salad is up for debate, but it's a delicious interpretation regardless. Classic standbys, meanwhile, get dolled up: lemon zest gives a kick to chicken salad, and cobb salad gets the barbecue treatment via a recipe from Snoop Dogg. In addition to the sundry dressing recipes on offer throughout, Damuck arms readers with a "basic formula"—one part acid, three parts oil, and "whatever extra sound good"—to ace their own DIY vinaigrettes. If Alison Roman is the queen of stews, Damuck easily reigns in the kingdom of salads.
