Salad as a Meal

We’ve had a tremendous amount of excitement about Salad As A Meal. Enthusiasm on blogs and in publications has been fantastic! Cooks attacking the Four Weeks of Salad As A Meal Challenge have raved about the Crab Salad with Lime and Avocado (p 124) The BLT Tartine (p 83), My Cobb Salad (p 57), the Zucchini Carpaccio with Avocado, Pistachios, and Pistachio Oil (p 114), and of course the recipe that seems to be everyone’s favorite in this cookbook, the Poached Turkey Breast Salad with Lemon, Capers, Cornichons, and Mint (p 207). (During my current series of cooking classes in Paris, the moist, amazing turkey breast salad was named Best Taste of the Week three weeks in a row!) We’ve been featured in Food & Wine Magazine, a flurry of blogs.

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This would make an ideal gifts (think Mother’s Day!). I will be glad to send an autographed book plate for any of my books. Please email us here with your address.