"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
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.
Great collection of meal and side salads for any season of the year. Yummy dressings also!Published 3 months ago by Terry
Truly a must for everyone's cooking collection. So many salads to chose from, pictures to help you select what looks best to you and with variations of the salads shown... Read morePublished 6 months ago by Outshoppin
I've only tried a few of the recipes but have done extensive reading in it. Quite good!!Published 8 months ago by K. E. Brown
I've bought this book a couple of years ago and cook from it all the time. I especially love the whole grain salads.Published 11 months ago by Alicia Vogl Saenz
From whole meals to side salads this has become a firm favourite. I open it for inspiration before I shop. Read morePublished 12 months ago by Annemarie
Overall, I am pleased with the recipes in this cookbook. There are some ingredients I wouldn't use so will skip those salads. Read morePublished 12 months ago by Kathryn A Olney
I never can think of anything but my old standbys but this book has been a huge help. None I've tried so far have been duds.Published 14 months ago by Suzi Sheward
Most cookbooks have recipes that have extensive lists of ingredients and require a fair amount of prep. Read morePublished 14 months ago by R. M. Silva