Creating enticing salads is easy: Start with the freshest fruits and vegetables, season them with adventurous dressings, and you have an exciting new way of thinking about first-course, main course, and side-dish salads. Familiar favorites are the foundations for the forty-four recipes in this book, but each one is reinterpreted with seasonal produce; global flavorings; and simple, but high-impact, cooking methods. Whether it's for a leafy-green, grain-based, seafood-topped, or meat or poultry salad, each recipe explains how and why the innovative ingredient pairings work together to bring exciting new tastes to your tables Dozens of full-color photographs depict each finished dish and reveal a bounty of bold-tasting ingredients that will enliven your cooking. With this book in your kitchen, you have all you need to transform everyday salads into exciting and delicious meals.
I'm the author of Tasting Club (DK, 2006) and Williams-Sonoma; New Flavors for Salads (Oxmoor House, 2009), as well as a freelance writer, recipe developer, and tasting host.
I've written over 110 articles and developed recipes for 17 publications, including Cooking Light, Fine Cooking, Everyday with Rachael Ray, Coastal Living, Bon Appétit, iVillage, and The Huffington Post.
An enthusiastic public speaker, I've conducted over 45 tastings and talks nationwide, and--previously--taught over 100 cooking classes through my (former) culinary instruction business, Cooking by Heart.
Over 110 media outlets have covered my work. Just a few include Redbook, Real Simple, Every Day with Rachael Ray, The New York Times, Philadelphia Inquirer, New York Post, "Fox" News in Boston and New York, and NPR.
Before embarking on my career in writing and teaching, I graduated from Columbia College, Columbia University (Anthropology/English Literature) and the Institute of Culinary Education Career program.
I live in Connecticut with my husband, two young sons, and lots of chocolates, teas, and spices. For my thoughts on all things edible, feel free to visit my blog, "Tasting Notes," at www.dinacheney.com.
