The Modern Salad: Innovative New American and International Recipes Inspired by Burma's Iconic Tea Leaf Salad

“Every so often a cookbook comes along and takes you by surprise … Recipes are so innovative, refreshing and just layered with appealing textures. ” —LocalFoodEater. com

Bursting with bold flavors, hearty ingredients, crunchy textures and brilliant colors—the salads in this book are a feast for your senses. The Modern Salad serves up protein- and superfood-rich recipes that are artfully presented in a deconstructed format, including: • The Charcuterie Board Salad with Mustard-Maple Vinaigrette

• Grilled Peach and Corn Salad with Lemongrass-Shallot Vinaigrette

• Rainbow Carrot and Crispy Pita Salad with Coriander Vinaigrette

• Summer Fig and Caramelized Onion Salad with Aged Balsamic Reduction

• Grilled Calamari Salad with Spicy Kimchi Vinaigrette

• Masala Chai Braised Pork and Garlic Udon Salad

Professional chef Elizabeth Howes takes inspiration from the super-popular Burmese tea leaf salad to create innovative dishes perfectly suited for America’s farm-to-table ingredients.

“A collection of original composed salads … The finished recipes were tasty enough and delivered on Howes’ premise that an elevated dish is created through the balance of nutrient-dense, organic ingredients. ” —Entropy

© 2016 Ulysses Press (E-bog): 9781612435756

Release date

E-bog: 23. august 2016