Starters, Salads, and Sexy Sides: Inspiring Recipes to Make Every Meal an Occasion
| Author | : | |
| Rating | : | 4.61 (584 Votes) |
| Asin | : | 0147530598 |
| Format Type | : | paperback |
| Number of Pages | : | 184 Pages |
| Publish Date | : | 2015-10-14 |
| Language | : | English |
DESCRIPTION:
She makes everything look effortless, and taste great.” --Simi Sara, journalist and radio host, CKNW . Caren's new book shines a light on those support act dishes It's a new favorite in my cookbook collection." --Chef Curtis Stone"When starters and salads are stupendous, main courses or big proteins are almost superfluous. Caren has done all the homework for us so we can adapt the latest delicious food trends to our own kitchens. At that point all you need to complete your meal are great sides. Everything about this cookbook is about the wonderful world of food and why I love it!" --Chef Lynn Crawford“Caren’s book is a celebration of food and, like her, it is bursting with positive energy. The colors and combinations of ingredients, paired with her no-fail know-how, will have you bounding into the kitchen, excited to whip up something fresh and enticing. Who needs a main course when you have these starters, salads, and sides?” --Chef Anna Olson“
She is an award-winning entrepreneur and bestselling author, and this is her seventh cookbook. She attended several international culinary academies, including the Culinary Institute of America and Le Cordon Bleu, and, in 1978, opened her own cooking school. Caren has shared her culinary expertise with thou
You won’t find any entrées or desserts here; instead, you’ll be inspired by an array of appetizers, salads, and sides that are as delicious mixed and matched with mains as they are served on their own. With recipes ranging from Really Good Meatballs to Prosciutto and Pear Wedges, and Sweet Pea, Edamame, and Burrata Salad to Whole Roasted Cauliflower, you’ll be sure to find the perfect accompaniment to make any meal an occasion.. A go-to collection of more than 80 recipes to take your cooking from “ho hum” to &ldqu