About this item
HEALTHY, HEARTY SALADS INSPIRED BY THE INCREDIBLE BURMESE TEA LEAF SALADBursting 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 SaladProfessional 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.
About the Author
I am a chef, author, and women's wellness consultant with a penchant for the innate beauty and creativity found in food. The intersection of food and culture fascinates me. What better way to truly understand a society than how they prepare and share their food? There's also innate culinary wisdom held within these time-honored traditions, such as the cooks of Myanmar adding a pinch of turmeric as a cure-all to many ailments.
My first book, The Modern Salad (Ulysses, 2016) was inspired by the Burmese tea leaf salad. It was unbelievably fun to write. The flavors are bold, bright, and often unpredictable. Still, they are straightforward, easily adaptable, and intended to be shared. I hope you'll find some inspiration within these pages, as well.
