"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.