The Modern Salad: Innovative New American and International Recipes Inspired by Burma's Iconic Tea Leaf Salad Hardcover – August 23, 2016

I love this book! Salad has never been so sexy! If you're looking for ways to spruce up your salads then I absolutely recommend this book! I love that each salad comes with a beautiful visual of the salad (or at least the authors version of the salad lol) as well as very specific ingreditions (portioned out appropriately) and easy to follow directions. The great thing about salads is that they are relatively hard to screw up so everything I have tried from this book has turned out to be delicious!! Everything is easy to make, easy to follow and I love having such a variety of delicious salads available to spice things up at home and to keep things interesting when we go to a dinner party. Who knew the burmese teal leaf salad could be so unique and diverse! Certainly not I. Getting this book definitely forces us to step outside of our typical salad meals and to dive into new territories. Fermented tead leaves. Who would have thought. OH my! These salads are not only delicious but they are health packed, creative and a good break from the average Ceasar Salad that my bf tends to love. We have really loved the shaved asparagas salad and make it quite frequently. We also love the Roasted eggplant and white bean salad (spicy almond vinaigrette). I've never thought of putting roasted eggplant with these ingredients! SO GOOD! Highly recommend this book.

BUY THIS BOOK. If you are into health packed, and tasty creative recipes, this book is for you. After reading The Modern Salad, I could never go back to the boring crisp romaine with tomatoes, cucumbers and a home concocted vinaigrette (although this too has its place next a good lasagna).There are many things I love about The Modern Salad. The first is, It makes it easy and delightful to eat clean. Also, I have expanded my knowledge of ingredients such as different vinegars, matcha powder, chickpea flour, hemp seeds and nutritional yeast. There is great information on the ingredients, their health benefits and how to use them. The book is beautiful with great pictures of the recipes and the much talked about Myanmar.Over it is a well written, interesting and informative cookbook.My favorite recipes thus far are:*The Burmese Tea Leaf Salad.*Masala Chai Braised Pork. LOVE.EVERY.INGREDIENT.*The Power Breakfast Salad.*Chicken, Black Bean, and Charred Poblano Salad (with Pumpkin-Red Curry Vinaigrette).*Green Mango, Mint, and Rice Noodle Salad (with Chile Oil).*Shaved Asparagus Salad (with preserved Lemon Vinaigrette).If you are a lover of Kimchi, I highly suggest Elizabeth Howes recipe. I sometimes eat it out of the jar standing in front of the refrigerator. It is so good!

DRESSINGS WERE VERY AUTHENTIC

This is way more than a cookbook - its a gorgeous rendering of an in-depth travel guide. Howes' approach to salads is fresh, vibrant and simple - yet her straightforward ingredients easily transport you to another time and place. Recipes like the sweet potato noodle salad with lime vinaigrette are so easy, but perfect for alone time or entertaining. I eat a lot of salads and tend to get bored quickly. Howes keeps you guessing and wondering where she will go next with her spice combinations.Simple highlights that make this well worth your money:First, there seems to be a minimum of "hard to find" ingredients. I really welcomed the fact that I could make many of these last minute for dinner without a lot of expensive planning.Second, the recipes have a terrific balance of flavors. I'm a big fan of the dressing component of the salad, and found several new favorites here. She uses a lot of citrus, and shallots (a favorite!) to compose favor combinations that were interesting and new, but presented in a way that really resonated for me.Third, this is a "modern salad" cookbook, but I'm not a vegetarian to I was happy to find protein in these salads too.Finally, this book is beautiful - the images are artful and compelling.

only one recipe has tea leaves in it, was hoping for a variety of takes on the burmese tea salad. other salads are good looking, but feeling mislead on description. three quarters of salad recipes are meat/fish/poultry based.

I love this cookbook. She starts out by explaining her love for Burma's famous Tea Leaf Salad-fermented tea leaves, and many other ingredients make this stellar salad. She then explains how to make fermented tea leaves, and make your own delicious Burma Tea Leaf salad. She breaks down why the Tea Leaf Salad is such a powerful food. The different ingredients play together to create different taste sensations-salty, sweet, sour, astringent, umami, etc. She then presents different salad recipes that seek to create the different taste sensations you find in the Burmese Tea Salad. Beautiful photos illustrate salads made with nuts, different oils, different ferments, different textures etc. The book is a gem. I feel so inspired when I look through this cookbook. This cookbook is a keeper. I have purchased a lot of cookbooks in the past to find them be basically duds. This book is the opposite. It is to me one of my favorite cookbooks. The salads are made with real, honest, organic ingredients with super foods to help your body thrive. It truly is the Modern Salad-inventive recipes, and real inspiration in every page.

Not the type of recipes I thought they would be. I was looking for healthy recipes. The recipes use ingredients that are hard to find.