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Salad for Dinner: Complete Meals for All Seasons Hardcover – March 27, 2012

31 customer reviews

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Salad for Dinner: Complete Meals for All Seasons + Salad of the Day (Williams-Sonoma): 365 Recipes for Every Day of the Year + Salad Samurai: 100 Cutting-Edge, Ultra-Hearty, Easy-to-Make Salads You Don't Have to Be Vegan to Love
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Editorial Reviews

Review

"Whether you're making a weeknight dinner for the family or a weekend party for a crowd, this is the book you'll reach for time and again. Salad for Dinner should be subtitled: gorgeous, satisfying, surprising meals you'll want all through the year."
--Dorie Greenspan, author of Around My French Table

“Jeanne’s book is a brilliant new take on salads—smart, thoughtful and full of stunning flavor combinations.”
—Kim Boyce, author of the James Beard Award–winning Good to the Grain 
 
“Jeanne Kelley is not like you and me. Her real genius is in assemblage, the ability to transform a seemingly random plateful of vegetation into a composition perfectly evocative of the season, and the gift of Salad for Dinner is that it lets us do the same.”
—Jonathan Gold, Pulitzer Prize–winning columnist for L.A. Weekly

“Jeanne Kelley shows you how to make a salad that will rock your dinner table. From growing your own to foraging greens, Kelley expands your salad horizons."
—Erik Knutzen, co-author of The Urban Homestead and Making It: Radical Home Ec for a Post Consumer World

“Since southern California is one of the world's great salad bowls, both in terms of its superb produce and the cross-polinating ethnic variety of its population, you couldn't possibly find a better cook than Los Angeles–based Jeanne Kelley to help you discover its culinary bounty. She’s also a serious but very charming writer, and this beautifully produced book should be sold with a spatter-guard, since it's one that will live in the kitchen."
—Alexander Lobrano, Saveur writer and author of Hungry for Paris

“Jeanne’s homage to salads is wonderful. I love the clean, simple sophistication of the cookbook, and the recipes are innovative as well as informative. This book is like a salad ‘bible,’ and will inspire you to cook, garden, entertain, and appreciate all the joys of living. This is no coffeetable book—it will stay in your kitchen at all times.”
—Suzanne Tracht, Chef/Owner of Jar, Los Angeles, Top Chef Masters star, and Food and Wine Best New Chef.

"The photos are lavish; the recipes are both imaginative and easy to follow." 
--San Diego Magazine

"...this is simply a book you really want to cook from. There is a fantastic glossary of greens that tells you about those market finds and what to do with it, followed by a primer on how to build a great salad."
--LA Weekly Blog 

About the Author

Jeanne Kelley has written for Bon Appétit magazine for twenty years and is a frequent contributor to Cooking Light and Fine Cooking. Her articles have also appeared in the Los Angeles Times Magazine, Prevention, and Cooking.com. She is the author of Blue Eggs and Yellow Tomatoes.

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Product Details

  • Hardcover: 208 pages
  • Publisher: Rizzoli (March 27, 2012)
  • Language: English
  • ISBN-10: 0847838250
  • ISBN-13: 978-0847838257
  • Product Dimensions: 8.2 x 0.9 x 10.1 inches
  • Shipping Weight: 2.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (31 customer reviews)
  • Amazon Best Sellers Rank: #30,423 in Books (See Top 100 in Books)

More About the Author

Jeanne Kelley is an award-winning author, food writer and stylist. She is a long time contributor to Bon Appetit magazine and Bon Appetit books, and writes frequently for Fine Cooking and Cooking Light. Her articles and recipes have also been featured in Everyday with Rachel Ray, Prevention and Fitness. She is currently writing a cookbook for Williams-Sonoma. Around her house in Los Angeles, Jeanne has built an urban homestead--complete with beehives, chicken coop and vegetable garden.

Customer Reviews

Most Helpful Customer Reviews

35 of 35 people found the following review helpful By FemFoison on April 11, 2012
Format: Hardcover Verified Purchase
I LOVE this cookbook! I was a little intimidated when I read how many of her own vegetables Jeanne grows, but while there are a lot of somewhat exotic ingredients included in the book, she gives clear advice on where to find them or how to make substitutions if they're not available. The book is broken up into four sections: Vegetarian, Fish & Seafood, Poultry, and Meat (I'm sure a gourmet chef would disagree with me, but I've found that even the non-vegetarian salads can be made vegetarian quite easily without a great sacrifice to taste).

Along with countless salad recipes, the book also provides instructions on how to make a plethora of side items: dressings, breads, and sauces, along with salad elements (like roasted beets) required in the recipes.

There is a handy list of salads that can be made a day (or more) ahead of time, if you want to plan for tomorrow's lunch, as well as a timeline for which items can be prepared one, two, or three days in advance to save yourself time when you're ready to throw it all together (she also provides clear instructions on how to pack a salad to preserve flavor and crispness). The book also contains a list of salads which can be made without lettuce, if you have difficulty procuring it or want to find one at quick glance, a wheel to identify what is most likely to be in season at a given time, and an incredibly detailed and inspiring index of different greens you might use in a salad. This cookbook is quickly becoming my favorite go-to for any occasion!

There is no nutrition information provided for the recipes, so if that's important to you you'll need to estimate that yourself.
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40 of 42 people found the following review helpful By Jen on May 30, 2012
Format: Hardcover
I feel qualified to write a review of this book now that I've made six different salads from it. They all were solid, and I will make them again, but a few were big winners (Indonesian Slaw with Pineapple, Chicken, and Spicy Peanut Dressing; Mexican Beach Ceviche with Avocado; and Chicken, Avocado, and Mango Salad). The dressings are delicious, and Ms. Kelley's methodologies for ingredient preparation are solid. The combinations are fantastic and have really gotten me out of my rut.

I have one criticism of the book: I really wish nutrition information were provided for each recipe. I am a foodie who wants to enjoy life, but I also want to pursue a healthy lifestyle and manage my weight. I have enough sense to steer away from recipes like steak salad with blue cheese dressing, but it would still be nice to know how other recipes fit into my daily caloric intake without having to go through the laborious process of entering them into an online calorie calculator. I didn't take a star away from my rating of the book because I have this criticism of most cookbooks. Seldom do you find one that publishes full nutrition information.

I would also like to let the reader know that these recipes take me about an hour to prep on average, and I am an advanced home cook. This is the amount of time I generally spend on dinner preparation. You can take some shortcuts like using grocery store rotisserie chicken, nuts that are already roasted, etc. But in any case, I think the effort is worth it to eat food that is so fresh, healthy and delicious.
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16 of 17 people found the following review helpful By Katherine Thornley on December 10, 2014
Format: Hardcover
This has been a very helpful cook book to get myself out of my normal little box I operate in. I have been on a health kick trying to lose some weight and have made an effort to eat salad at least once a day. Working makes it tough to eat salad for lunch everyday so I have a lot of dinner salads. They usually end up very similar but now with this book I have found myself branching out more. Experimenting with new ingredients and trying lots of different things.

I have found it helpful with planning ahead and preparing salad before and then just storing it. One thing I have picked up is storing salad in mason jars, it really works well. So I can batch make salad and then just store portions for later in the week. For someone that’s as busy as me it really helps. Losing weight hasn’t been easy but I have found more and more ways to work a healthy lifestyle in and batch preparing salad has made it a lot easier to adopt. I have a large cutting board to work on then I can easily prepare all the vegetables at once. I have been really liking chopped salads so I have been preparing those in bulk on the cutting board. I got a large mezzaluna knife like they use at Chopt and this helps me chop up large amounts of salad in no time.

This book is highly recommended by me, I have learned a ton about ingredients, dressings and picked up on many new things to add to my diet. Some of the stuff was a little over my head as a beginner but I learned a ton and have a lot I have taken away from the book which I think is the mark of a good read.
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10 of 11 people found the following review helpful By LettuceIsLovely on April 15, 2013
Format: Hardcover
Of my small but growing cookbook collection of 50 some books this has got to be one of the best! Everything I've tried so far has been nothing short of amazing and I would make them all again in a heartbeat. Of the ones I've tried, some favorites are:
-Winter Greens and Wild Rice Salad with Grilled Yams and Lime-Ancho Vinaigrette
-Chicken, Avocado, and Mango Salad (features that same heavenly Lime-Ancho vinaigrette.. oh so delicious!)
-Vietnamese Pork Meatball Bahn Mi Salad
-Buckwheat Soba Noodle Salad with Sesame Dressing, Tofu, and Asian Greens
The list goes on and I have many bookmarked to try in the weeks and months to come.

I feel like the recipes in here are pretty flexible. For example, the Chinese-Style Chicken Salad has cabbage, Asian greens, in addition to a couple other veggies in the ingredient list. I didn't want to buy all of these in one shopping trip, so I just used celery and got extra sugar snap peas to make up for the greens I omitted. I feel like you can improvise very easily (within reason), omitting ingredients you don't like or don't have on hand or throwing in something extra, without risking throwing off the balance or losing flavor. I think that this is attributable to the fact that the dressings the author has concocted are so stellar that anything they grace will unfailingly be delicious and nuanced.

The variety of colors and textures in the recipes is such that you could throw them in a bowl and they will look beautiful, however plating suggestions are given which make each salad dazzle to its fullest potential. I feel great treating myself to these beautiful, delicious, healthy salads and wouldn't hesitate to make them for friends or family either.
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