Multiple James Beard Foundation Award winner Wells is here to say (with 150 recipes) that salads taste good, they're good for you, and they don't have to include lettuce. Given Wells's high profile and the book's useful focus, this can't miss wherever cookbooks are popular. With a 75,000-copy first printing; eight-city tour. show more show less
"Patricia Wells is a genuine phenomenon." An authority on French cuisine, she writes regularly for Food & Wine, The New York Times, and Travel & Leisure, and she is the restaurant critic for L'Express, the French newsweekly, and The International Herald Tribue. Ms. Wells and her husband live in Paris and in a farmhouse in Provence.