Mixt Salads
A Chef's Bold Creations [A Cookbook]
$55.17
- Hardcover
160 pages
- Release Date
1 July 2010
Summary
A bold collection of 70 salad recipes featuring unusual and dynamic ingredient pairings and an on-trend approach to healthy, mindful eating. This book is for salad lovers looking for imaginative ways to make their favorite course a meal, and for home cooks looking for the newest frontier of salad innovation.
Dare to get more out of your greens!
From healthy, superfood packed entree salads to indulgent affairs featuring premium ingredients, this bold collection of more than 60 …
Book Details
| ISBN-13: | 9781580080576 |
|---|---|
| ISBN-10: | 158008057X |
| Author: | Andrew Swallow, Ann Volkwein |
| Publisher: | Random House USA Inc |
| Imprint: | Ten Speed Press |
| Format: | Hardcover |
| Number of Pages: | 160 |
| Release Date: | 1 July 2010 |
| Weight: | 794g |
| Dimensions: | 262mm x 208mm x 17mm |
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What They're Saying
Critics Review
”[I]ntriguing and fun to explore.” –San Francisco Chronicle, 3/21/10
“If you only envision lettuce and carrots when you think of salad, this cookbook will widen your horizons.”
–Library Journal, Best Books 2010: How-To list, 11/18/10
“Andrew Swallow, founder and executive chef at Mixt Greens, heard about your salad slump. And he’s here to expand your horizons beyond boring lettuce with his new cookbook, Mixt Salads. Turn over a new leaf.”
–VitalJuice.com, 5/19/10
“With the book organized by season, Swallow proves that salad is right for every occasion.”
–Condé Nast Traveler, 5/17/10
”[I]ntriguing and fun to explore.”
–San Francisco Chronicle, 3/21/10
About The Author
Andrew Swallow
ANDREW SWALLOW graduated from the Culinary Institute of America in Hyde Park, New York, after working at Gramercy Tavern. He further developed his craft at fine restaurants including Ajax Tavern in Aspen and Huntley Tavern, and as a manager of Gary Danko. During his tenure there, Andrew decided to create a new eco-gourmet fast-casual option- Mixt Greens, partnering with his sister and brother-in-law, Leslie and David Silverglide. The team launched the San Francisco Bay Area’s greenest restaurant in 2005. Mixt has since expanded to multiple locations across the country while still preserving its gutsy approach to salads, maintaining ecologically sound business practices, and retaining its original mandate of environmental sustainability. Swallow’s home base is in San Francisco.
ANN VOLKWEIN is a food and lifestyle writer and editor based in New York City and Austin, Texas. A former culinary producer for the Food Network, she has written several cookbooks.
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