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Salad for Dinner: Simple Recipes for Salads that Make a Meal Paperback – March 13, 2012


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Paperback, March 13, 2012
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Salad for Dinner: Simple Recipes for Salads that Make a Meal + Salad for Dinner: Complete Meals for All Seasons + Simply Salads: More than 100 Delicious Creative Recipes Made from Prepackaged Greens and a Few Easy-to-Find Ingredients
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Product Details

  • Paperback: 208 pages
  • Publisher: Taunton Press (March 13, 2012)
  • Language: English
  • ISBN-10: 1600854311
  • ISBN-13: 978-1600854316
  • Product Dimensions: 0.6 x 8 x 10 inches
  • Shipping Weight: 1.4 pounds (View shipping rates and policies)
  • Average Customer Review: 3.9 out of 5 stars  See all reviews (18 customer reviews)
  • Amazon Best Sellers Rank: #657,116 in Books (See Top 100 in Books)

Editorial Reviews

Review

"What could be more important than a book that revolves entirely around beautiful salads? Now, more than ever, we need to focus on simple, fresh, pure food--and Tasha has been a vital part of this delicious revolution. It is her fine-tuning of taste that makes this book so valuable. " --Alice Waters "If you really want to know how to make a good salad, look no further. Tasha DeSerio is the teacher you need. Tasha is one of my favorite cooks, and here she offers her experience, common sense, and artistry to the finer points of salad-making. No one does it better. Brava!" --David Tanis, author of "A Platter of Figs," and "Heart of the Artichoke" "Tasha set a new gold standard with her salads at Chez Panisse. This book reveals her secrets. It is a delight to have access to her recipes, ripe with good advice from a seasoned chef. Her skills and sense of humor will make you run to the market and start cooking." --Judy Rodgers and Gilbert Pilgram, owners of Zuni Cafe "Finally, dinner salads get the respect they deserve! Tasha's recipes are fresh and appealing and her tone encouraging. Each recipe features simple but brilliant ingredient pairings, assuring that dinner salads are never boring again. With gorgeous photos and generous tips and sidebars, "Salad for Dinner" is a must-have cookbook that manages to be practical and inspiring, too." --Susie Middleton, editor-at-large for" Fine Cooking "magazine and author of Fast, Fresh & Green "If you love 'fresh' like I do, you'll be inspired by Tasha's salad book. Just reading it made me want to run to the farmers' market. The only problem--every recipe sounds more delicious than the last, so it's difficult for me to decide which salad I want to make first!" --Joanne Weir, Chef, James Beard award-winning cookbook author, and host of the PBS show Joanne Weir's Cooking Confidence "Having worked with Tasha at Chez Panisse for years, it's no wonder that her book, "Salad for Dinner," is as wonderfully composed as the delicious foods

About the Author

TASHA DE SERIO began her career at Chez Panisse Restaurant and Café and left there to launch the highly regarded Olive Green Catering. Living in Berkeley, California, she's a chef, caterer, food writer, and cooking instructor. Her writing has appeared in Food and Wine, Bon Appetit, and Fine Cooking, and she is the co-author of Cooking from the Farmer's Market for Williams-Sonoma.

More About the Author

TASHA DE SERIO is a chef, food writer, cooking teacher, and caterer. She began her career at Chez Panisse Restaurant and Café and left there to launch the highly regarded Olive Green Catering. Her writing has appeared in Food and Wine, Bon Appetit, and Fine Cooking, and she is the co-author of Cooking from the Farmer's Market for Williams-Sonoma. Salad for Dinner, her second book, is due out in March, 2012.

Tasha lives in Berkeley, California with her husband and two young boys.

Customer Reviews

The dressings are great too!
Eva Mogensen
There are not enough photographs in this book, and as a visual person, it's a requirement for me when purchasing a cookbook.
My2Cents
I love anything fresh and when I read this book, it inspires me to get into the kitchen and cook!
The Author

Most Helpful Customer Reviews

6 of 7 people found the following review helpful By wogan TOP 100 REVIEWER on April 11, 2012
Format: Paperback
This book contains salads that can be a meal and lots of instruction and information. Recipes include; leafy salads, vegetable and fruit salads, grain, pasta and bread salads, legume salads and some basic recipes for such as vinaigrette and croutons. These are not your basic salads, especially with the only 2 pasta salads that are included - yet the recipes that are in this book are not that much different from those in other cookbooks. They are also a bit repetitive, some not that much different from others included.

Plenty of material is given concerning ingredients and making vinaigrettes, and ingredients that make salads "more satisfying" like eggs and meat.
Many of the instructions such as washing and storing salad greens will not be necessary for experienced cooks, but for those who haven't made salads before... they might benefit. There are pictures of some of the recipes, a chart for metric equivalents and an index. The salads in here are good; but if you have other cookbooks, these will probably be nothing new. Though we have enjoyed new potato salad with shallots and crème fraiche and toasted pita and arugula salad with cucumber, black olives and feta.
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4 of 5 people found the following review helpful By shelfishness on June 27, 2012
Format: Paperback
As a dairy-free vegetarian, I know that a healthy salad has to be hearty and nutrient rich. Many cookbooks skip salads or treat them as little more than side dishes. Salad for Dinner by Tasha DeSerio is the exception. The entire book focuses on delicious salads that are filling and appealing to people of all dietary preferences. With options like "Garden Lettuces with Green Beans, Figs & Hazelnuts" and "Herb Salad with Beets, Oranges & Almonds", this cookbook has unique options for creative and truly impressive salads. Beyond this, though, DeSerio provides a wealth of cooking advice. With multiple formulas for tasty dressings and vinaigrettes, this book provides the basics for any ambitious salad chefs. DeSerio, however, goes above and beyond and includes information on basic skills for prepping vegetables and creating toppings like pickled beets and rustic croutons. In a sense, this may be the downfall of the book - the first several pages are a bit text heavy (although they provide a ton of insight, it is a tad overwhelming). The vegetable and fruit salad chapter features recipes like "Warm Young Artichoke and Potato Salad" and "Shaved Brussels Sprouts with Celery, Pomegranate & Toasted Walnuts" while the Grain, Bread & Pasta Salad chapter features "Rice Salad with Asparagus, Favas & Peas" and "Quinoa, Red Pepper & Cucumber Salad with Avocado and Lime". Although this book is all about salads, it is not a vegetarian or vegan cookbook - many recipes feature ingredients like cheese, pancetta or crab. The stories behind the salads are intriguing and the pictures are truly tantalizing. With dozens of unique salad recipes, eating your veggies will never be boring - Salad for Dinner is a truly revolutionary cookbook!(From [...])
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2 of 2 people found the following review helpful By Marsha L. Meeks on October 16, 2013
Format: Paperback
The author creates wonderfully original salads, using "in" products like kale and quinoa. But the best feature is her detailed instructions, including such basics as making a perfect vinegarette. For example, she advises you let the mustard and garlic rest in the red wine vinegar for at least 5 or 10 minutes, and add the olive oil last. Wow, who knew this is the secret to a delicious vinegarette? She also includes such interesting instructions as how to get the kale off the stalk, how to perfectly cook not-quite-hard-boiled eggs, and how to preserve lemons. I would recommend this book for gourmet cooks looking to use more exotic ingredients and good cooks wanting to up their skills a notch. There are lots of illustrations, and I find her exacting instructions to be right on the money.
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2 of 2 people found the following review helpful By I. Darren on February 18, 2013
Format: Paperback
Salads need not be reserved for those who are trying to lose a bit of weight, nor comprise just of limp lettuce, tomato and a few haphazard vegetables tossed on top.

Salad can, in fact, be a very different, adaptable meal, whether as a meal on its own or as an accompaniment. A salad can be served at any time of the day and adjusted to suit. You are restricted only by your imagination and the availability of component ingredients. If you are a little unsure, then fear not as this book comes to the rescue.

After an interesting, inspirational personal essay about the salad, how it played a part in the author's life and a look at how diverse and unique a salad can be, the reader is given a good overview to the key ingredients and techniques of salad making. The author emphasises how certain ingredients, such as even salt, can and do play a role within the overall constitution and taste of a salad. The attention to detail is quite amazing, yet one should not feel that preparing a good salad is beyond them. It isn't.

Of course, everything is given as a guide - the author has been quite firm to point out that a cook can interpret a salad in a wholly-different way than another will. Personalisation is key. Maybe treat the book as a series of suggestions, a guide, or a look over the shoulder of the author as she has prepared each dish. Copy if you will, that is no shame. Innovate if you can, that might be the more enjoyable option.

Before you even get to the salads, placed in-between the highly-educative tutorials, there are recipes for regular things like making croutons, vinaigrettes and other enhancements on the side.
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