Congratulations to Sheela Prakash on the sale of her second cookbook, Salad Season, to Rizzoli USA!
Conventional wisdom has it that there is a season for salads, and that season is unquestionably summer. Salad Season teaches home cooks that great salads can come straight out of their own kitchen 365 days a year if they learn one secret: It’s all about how you season them.
Salad Season begins with the basics of preparing flavorful, attention-grabbing salads that lean into the ebb and flow of seasonal produce. Next, four recipe chapters organized by calendar season show off salads’ versatility as feel-good main dishes, such as Warm Spinach Artichoke Salad with Quinoa Crunchies and Broiled Radicchio and Feta with Za’atar Vinaigrette, and as fresh side dishes, such as Mustardy Carrot Slaw and Roasted Garlic Kale Salad with Parmesan Rind Croutons. The ~80 recipes also include a handful of fun, unconventional fruit salads that make for unfussy, modern desserts, such as Strawberry-Rhubarb Salad with Lavender Honey and Persimmon and Gingered Pecan Salad.
Sheela Prakash is a food writer, recipe developer, and the author of Mediterranean Every Day (Harvard Common Press, 2020), which I cook out of literally twice a week. (Now that we are approaching summer, I've got Sheela's Cucumber Tahini Gazpacho with Crispy Spiced Chickpeas on my mind; her Mozzarella Anchovy Toast is year-round, of course.) She has been on staff at Epicurious and Food52, and currently is the Senior Contributor Editor at Kitchn. Sheela is also a registered dietitian and certified wine educator. In most cookbook proposals I've received from dietitians, the dietetics part is the "hook." Sheela's proposal barely mentions her credentials, and there is something really appealing to me about a salad-themed cookbook by a dietician that's all about flavor, not nutrition or health.
Here is the Publishers Marketplace deal memo:
Congratulations again to Sheela and her editor at Rizzoli, Jim Muschett!
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