Overview

"256 pages, 12 chapters, plant-based cookbook. Very much a part of the healthy food trend. As Michael Pollan said ""Eat food. Not too much. Mostly plants."" This has always been part of Pascale's philosophy and is reflected in all her books. 112 exquisitely photographed dishes. Full color, full-page beautifully styled photographs of each recipe. Beautiful, yet UNCOMPLICATED food. Everyone can cook from this book (it is not just for skilled cooks) Excellent value - Retail at $29.95 (the same price as Salade and Les Fruits) Third in the Market Table Series, great up-sell to include the other two books as part of a package. Excellent gift idea: the set of three titles together."

Full Product Details

Author:   Pascale Beale
Publisher:   M27 Editions LLC
Imprint:   M27 Editions LLC
Volume:   3
ISBN:  

9780996863513

ISBN 10:   0996863516
Pages:   256
Publication Date:   04 January 2018
Recommended Age:   From 16 years
Audience:   General/trade ,  General
Format:   Paperback
Publisher's Status:   Active
Availability:   In stock  
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Table of Contents

"Foreword Introduction Asparagus Grilled Asparagus with Prosciutto and Goat Cheese Asparagus Wraps with Cucumber, Cilantro, Feta and Yogurt Asparagus Crostini with Chanterelles and Herbed Ricotta Spring Asparagus and English Pea Soup Roasted Asparagus with Buffalo Mozzarella, and Nutty Herbs Shaved Asparagus, Broccolini and Farro Salad Grilled Vegetable Salad with Asparagus, Corn and Zucchini Asparagus and Red Onion Tart White and Green Asparagus with Poached Lemon Tarragon Chicken Beets and Radishes Radishes with Salt, Butter, and Baguettes Radish, Olive and Watercress Salad with Lemon Yogurt Vinaigrette Red Raw Beet Salad with Pomegranates and Herb-Nut Gremolata Saut'ed Radish, Cucumber, Apple Salad Roasted Baby Beets with Blood Oranges and Chive Vinaigrette Daikon, Watermelon Radish and Beets with Nut Mustard Vinaigrette Salt Roasted Beets with Mackerel and Spiced Onions Roasted Beets, Butternut Squash and Red Onions with Zesty Parsley Pesto Chiogga Beets with Salmon, Dill, and Cr'me Fraiche Brussels Sprouts, Cauliflower, and Dark Leafy Greens Silky Cauliflower Curry Soup with Crispy Shaved Brussels Sprouts Roasted kale and Brussels Sprouts with Dates and Pecans Warm Cauliflower and Wilted Spinach Salad Persimmon, Apple and Shaved Brussels Sprouts Salad with Nut Mustard Vinaigrette Grilled Brussels Sprouts Salad with Wild Mushrooms, Lemon and Herbs Multi-Colored Chard, Purple Kale and Grape Salad Roasted Spiced Cauliflower with Yogurt Herb Sauce Spring Cauliflower Risotto with Kale Pesto Cauliflower and Onion Gratin Crispy Kale and Caramelized Onion Phyllo Tourte Succulent Slow Roasted Kale Wrapped Salmon Carrots Carrot and Leek Soup with Zesty Shallots Red Carrot and Radish Salad with Toasted Nut Vinaigrette Shaved Multi Colored Carrot Salad Lentils du Puy and Carrot Salad Trio of Carrot Pur'es Roasted Acorn Squash with Carrot ""Fries"" Roasted White Fish with Citrus Carrot Pur'e and Shaved Carrots Clay Pot Chicken with Carrots, Shallots and Lemon Eggplant Warm Japanese Eggplant and Pomegranate Salad Roasted Eggplant ""Crostini"" with Tomatoes and Olives Baked Purple Eggplant with Green Onions Eggplant and Tomato Accordion Roasted Eggplant Stuffed with Roasted Chicken and Forbidden Rice Ratatouille Strudel Roasted Eggplant Curry with Caramelized Onions and Tomatoes Endives & Fennel Chilled Fennel, Cucumber and Herb Soup Endives and Smoked Salmon ""Boats"" Fennel, Endive and Cara Cara Orange Salad Endives, Apple and Fennel Salad with Haricots Verts Shaved Fennel Salad with Asian Pears and Lime Vinaigrette Braised Endives Endives, Spinach and Mushroom Gratin Roasted Branzino with Lemon and Fennel Fronds Grilled Onion, Endives and Raw Fennel Salad Leeks, Onions and Shallots Onion Marmalade Crostini with Arugula and Goat Cheese Steamed Leeks with Chive and Shallot Vinaigrette Succulent Ragout of Spring Leeks, Shitake and Peas Saut' of Leeks with Snap Peas, Burrata and Lemon Olive Oil Smoked Salmon, Leek and Lemon Tartlettes Braised Leek, Shallot and Onion Soup Spring Vegetable Tagine with Za'atar, Spiced Lemon Yogurt and Date Couscous Whole Roasted Red Onions with Feta and Crispy Brussels Sprouts Savory Puff Pastry Tart with Roasted Onions, Olives and Pesto Poulet a La Moutarde with Leeks and Green Onions. Mushrooms Wild Mushroom Soup with Saut'ed Enoki and Crispy Kale Wild Mushroom and Tellagio Crostini Warm roasted Mushroom salad with Arugula and Watercress Forbidden Rice Field with Saut' of Warm Mushrooms Grilled Mushroom, Snow Pea and Bok Choy Salad Tagliatelle and Chanterelles Mushroom and Asparagus Quiche Peas, Beans & Sprouts Fava smash Crostini with Buffalo Mozzarella Spring Pea and Orca Bean Salad Haricot Verts, Purple Potato and Smoked Salmon Salad Grilled Baby Gem and Snap Pea Salad with Pistachio Herb Pesto Provencal Haricots Vert Salad Sprouted Peas and Raw Peanut Salad with Lemon Ginger Vinaigrette Seared Ahi with Snap Peas, Haricots Verts and Peas Sprouts Spring Pea, Fava Bean and Roasted Tomato Tart Potatoes and Root Vegetables Smoked Salmon and Potato Delights Potato, Dill and Shallot Salad Roasted Parsnip and Arugula Salad Roasted Fingerlings Stuffed with Pesto Mashed Potatoes with Cr'me Fraiche and Baked Sweet Potato Fries Roasted Parsnips with Moroccan Spices Potato and Celeriac Gratin Root Vegetable Roast Tomatoes Tomato and Avocado ""Flowers"" Green Tomato, Melon and Cucumber Soup Heirloom Tomato and Burrata with Savory Granola Bruschetta with Tomatoes and Figs ""Toma-Toma"" Green Tomato, Green Fig, Goat Cheese and Mint Salad Club 55 Crudit's Salad Tomato Tarte Roasted Black Cod with Pistachios and Saffron Tomato Sauce Tomato and Lentil Curry with Cucumber Raita Tomato and Lemon Wrapped Roasted Halibut Zucchini and Squash Zucchini Cappuccino with Lime Cr'me Fraiche Zucchini and Goat Cheese Souffl' Stuffed Delicata Squash Zucchini and Onion Tart Roasted Zucchini Terrine with Feta and Yogurt Roasted Summer Squash Fusilli Pesto Pasta with Grilled Zucchini Roasted Acorn Squash with Mixed Greens and Moroccan Spices Roasted Vegetable ""Risotto"" with Saffron Broth Zucchini, Spinach and Cheese Clafoutis"

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Author Information

Surrounded by a family passionate about food, wine and the arts, Pascale Beale grew up in England and France where she was trained in classical French culinary techniques by her grandmother, and in classic Proven'al cooking by her mother. With a deep-rooted love for cooking at an early age, and later encouraged and inspired by her friendships with Julia Child, Michel Richard and Alain Giraud, she founded Pascale's Kitchen in 1999, a Santa Barbara, California-based cooking school solely devoted to the fusion arts of California-Mediterranean cuisine. In addition to being a highly sought-after guest chef at events throughout California, and a favorite presenter and lecturer at wineries in Santa Barbara and Santa Ynez Valley, Pascale is a regular contributor to Edible Santa Barbara magazine and has been published in Food and Home, Santa Barbara Magazine, 805 Living, Carpinteria Magazine, Coastal View News, and Santa Barbara Seasons. Pascale is author of the four-volume Mediterranean-influenced cookbook series, A Menu for All Seasons: Spring, Summer, Autumn, and Winter as well as the highly acclaimed Recipes From the Market Table series, including Salade, Les Fruits and Les L'gumes. Ms. Beale also publishes The Market Table, a farm-to-table blog located at www.pascaleskitchen.com, a foodie's favorite website where her many book titles, select housewares, and gourmet food products are available. Pascale lives with her family in Santa Barbara, California.

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