Awards

• Joint winner of Best Cookbooks of 2014 2014 (United States)
• Nominated for The Art of Eating Prize 2014 (United States)

Overview

From the simplest Petite Salade Verte to a sophisticated White Nectarine Carpaccio with Microgreen Salad, from the Moroccan Carrot Salad with Golden Raisins, Saffron and Shallots, to the hearty Red Quinoa Salad with Oranges and Thyme-Encrusted Roasted Duck Legs, Salade: Recipes from the Market Table celebrates the surprising diversity and bold flavors possible in every bowl. Grouped by key ingredient, with stunning full-page photos, delightful anecdotes and recipes that work every time, Salade transforms salads into the highlight of any menu. Pascale's passion for great food and her genuine love of salads shout from every glorious page of this, her sixth book. She takes inspiration from, among other things: a thoughtful conversation with a grower at the lively farmers market; a quiet stroll through her favorite vineyard; or a raucous picnic with her cousins in the South of France. Pascale builds on simple palettes of delicate lettuces, hearty greens and nutty grains, with luscious fruit like figs, pears and peaches, earthy mushrooms, fragrant herbs and vegetables, all picked at the height of their season for fresh, bright tastes and textures. The result is a compendium of more than 80 salads, brimming with vibrant hues, innovative ingredients and creative flavor combinations. Wildly colorful, thoroughly engaging and with spectacular dishes that both satisfy and impress, Salade is as beautiful, refreshing and welcome as the first green lettuce leaves of Spring.

Full Product Details

9780965922777

Table of Contents

Reviews

- Selected by Omnivore Books for Evan Kleiman's (KCRW Good Food) list of the best cookbooks of 2014 - Nominated for The Art of Eating Prize After years of viewing salad as penitence for the weekend's excess, encountering Beale's book was like being presented with the vacation dreamland of greens. Count on California to bring beautiful produce to the table. I'd never seen such beautiful, vibrant salads before, with ingredients so beautifully arranged. Suddenly, I needed salad--and not just one salad, but as many of the salads in the book as I could get my hands on. --Dakota Kim, <i>Paste Magazine</i> When a cookbook captures a single subject in its entirety, the end result is something akin to a memorable song, complete with lyrics, melody and chorus, all perfectly gathered together into a pleasing whole. In Salade: Recipes from the Market Table, that pleasing whole is made up of deliciously lovely studies on the salad in its countless forms. Throughout these beautifully photographed pages, Pascale inspires us to think about salads in many ways: as daily rituals, healthy side dishes, or as hearty meals that can feed a crowd. -- From the Foreword by Tracey Ryder

- Selected by Omnivore Books for Evan Kleiman's (KCRW Good Food) list of the best cookbooks of 2014 - Nominated for The Art of Eating Prize After years of viewing salad as penitence for the weekend s excess, encountering Beale s book was like being presented with the vacation dreamland of greens. Count on California to bring beautiful produce to the table. I d never seen such beautiful, vibrant salads before, with ingredients so beautifully arranged. Suddenly, I needed saladand not just one salad, but as many of the salads in the book as I could get my hands on. Dakota Kim, <i>Paste Magazine</i> When a cookbook captures a single subject in its entirety, the end result is something akin to a memorable song, complete with lyrics, melody and chorus, all perfectly gathered together into a pleasing whole. In Salade: Recipes from the Market Table, that pleasing whole is made up of deliciously lovely studies on the salad in its countless forms. Throughout these beautifully photographed pages, Pascale inspires us to think about salads in many ways: as daily rituals, healthy side dishes, or as hearty meals that can feed a crowd. From the Foreword by Tracey Ryder

- Selected by Omnivore Books for Evan Kleiman's (KCRW Good Food) list of the best cookbooks of 2014- Nominated for The Art of Eating Prize After years of viewing salad as penitence for the weekend's excess, encountering Beale's book was like being presented with the vacation dreamland of greens. Count on California to bring beautiful produce to the table. I'd never seen such beautiful, vibrant salads before, with ingredients so beautifully arranged. Suddenly, I needed salad and not just one salad, but as many of the salads in the book as I could get my hands on.  Dakota Kim, Paste Magazine When a cookbook captures a single subject in its entirety, the end result is something akin to a memorable song, complete with lyrics, melody and chorus, all perfectly gathered together into a pleasing whole. In Salade: Recipes from the Market Table, that pleasing whole is made up of deliciously lovely studies on the salad in its countless forms. Throughout these beautifully photographed pages, Pascale inspires us to think about salads in many ways: as daily rituals, healthy side dishes, or as hearty meals that can feed a crowd.  From the Foreword by Tracey Ryder

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 Provenal 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 highly acclaimed Les Fruits: Savory and Sweet Recipes from the Market Table, and the four-volume Mediterranean-influenced cookbook series, A Menu for All Seasons: Spring, Summer, Autumn, and Winter. Salade: Recipes From the Market Table is her sixth book. Ms. Beale also publishes The Market Table, a farm-to-table blog located at pascaleskitchen.com, a foodie's favorite website where her many book titles, select housewares, and gourmet food products are available. She lives with her family in Santa Barbara, CA. Tracey Ryder is cofounder of Edible Communities - a network of nearly 80 regional food magazines - and winner of the James Beard Publication of the Year Award.

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