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In this creative collection of Chef Linda Steidel's unique salad recipes, the sky is the limit. Linda uses the freshest and most flavorful ingredients from each season to create her delicious salads. She prefers to use organic, fresh ingredients that can be found at the local farmers market. The distinctive recipes in For Every Season There is a Salad can be used to perfectly complement a main dish or can be used as the star attraction for your next meal. The contrast of flavors and savory quality of the ingredients bring unique taste to the everyday table. Debating between healthy or delicious? For Every Season There is a Salad gives you the best of both worlds.
From Linda's summer recipes, try her Grilled Apple, Arugula & Blue Cheese Salad. Or from the winter salads, try her Red Leaf Caesar Salad with Parmesan Popovers. Count on Linda to give you an exciting salad for every season.
Linda Steidel is known for recipes that have been tested and work for the everyday home chef. She holds an Art degree from Texas Tech and a certificate from Le Cordon Bleu in Paris, France. Her love of food and travel has led her throughout the world, studying and working with well-known food authorities such as Jo Bettoja, Anne Willan, New York's Peter Kump, and wine and food experts from the Napa Valley region, including die CIA at Greystone. Linda began teaching her own cooking techniques at Williams-Sonoma in Palos Verdes in 1994. She also teaches at the beautiful Purcell-Murray Showroom in Huntington Beach, California, and in her clients' private homes. A Texas native, Linda currently resides in Redondo Beach, California.
From Linda's summer recipes, try her Grilled Apple, Arugula & Blue Cheese Salad. Or from the winter salads, try her Red Leaf Caesar Salad with Parmesan Popovers. Count on Linda to give you an exciting salad for every season.
Linda Steidel is known for recipes that have been tested and work for the everyday home chef. She holds an Art degree from Texas Tech and a certificate from Le Cordon Bleu in Paris, France. Her love of food and travel has led her throughout the world, studying and working with well-known food authorities such as Jo Bettoja, Anne Willan, New York's Peter Kump, and wine and food experts from the Napa Valley region, including die CIA at Greystone. Linda began teaching her own cooking techniques at Williams-Sonoma in Palos Verdes in 1994. She also teaches at the beautiful Purcell-Murray Showroom in Huntington Beach, California, and in her clients' private homes. A Texas native, Linda currently resides in Redondo Beach, California.
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- EditoreBrio Pr
- Data di pubblicazione2010
- ISBN 10 0981929052
- ISBN 13 9780981929057
- RilegaturaCopertina rigida
- Numero di pagine199
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