The Modern Salad
Innovative New American and International Recipes Inspired by Burma's Iconic Tea Leaf Salad
Seiten
2016
Ulysses Press (Verlag)
978-1-61243-566-4 (ISBN)
Ulysses Press (Verlag)
978-1-61243-566-4 (ISBN)
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This book presents a variety of healthy, hearty chopped salads inspired by the incredible Burmese tea leaf salad. Readers are guided step by step through the process of making a tea leaf salad then are shown how to plate more modern serve-and-stir salads that use western ingredients.
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.
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.
Elizabeth Howes is a professional chef, food writer and owner of the private chef company Saffron Lane. She lives in San Anselmo, CA.
| Erscheinungsdatum | 16.09.2016 |
|---|---|
| Verlagsort | Berkeley, CA |
| Sprache | englisch |
| Maße | 196 x 241 mm |
| Gewicht | 605 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen |
| Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher | |
| ISBN-10 | 1-61243-566-1 / 1612435661 |
| ISBN-13 | 978-1-61243-566-4 / 9781612435664 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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