More Mandy's: More Recipes We Love

by Mandy Wolfe, Rebecca Wolfe, Meredith Erickson

Overview

They’re baaaaack . . . ! The new #1 BESTSELLING cookbook from the sisters behind Mandy's Gourmet Salads.

This second sensational cookbook, following the runaway bestseller Mandy's Gourmet Salads, is packed with even more salads, more smoothies, more sweets—and now morning fuel and soups too! Mor eis always more! Indulge in and be inspired by these heartwarming recipes for cold-weather meals, plus plenty of year-round favorites. Even in wintertime, there's nothing a Mandy's salad can't fix.

Mandy's gourmet salads are a jewel of Montreal's (jam-packed) food scene. What started as a 3ft counter at the back of Mimi & Coco clothing store is now an 8 location success story, with ongoing expansion in every direction. Behind Mandy's are the irresistable Wolfe sisters, Mandy and Rebecca. Mandy is in charge of menu inspiration and creation; Rebecca leads the design of all their restaurant locations. More is more is the mantra for both: more colour, more texture, more vibrancy, more life!

Inside you will discover salads like the Feel Good Fall, Rainbow and Roasted Leek; and sweets like Salted Caramel Pecan Brownies and Lazy Pumpkin Pies. AND now also soups, like Roasted Garlic and Butternut Squash, and Chicken with Lemon and Orzo, and breakfast and brunch favorites like Buttery Challah French Toast and Chia Seed Parfait. With recipes inspired by Mandy and Rebecca's travels, and the vibrant international communities of Montreal, you'll find plenty of new flavors to try at home, as well as Canadiana classics.

More is always more with Mandy's, and this book is overflowing with delectable recipes, gorgeous photography and beautiful illustrations. With More Mandy's there's just more of everything to love.

Product Details

ISBN-13:	9780525610496
Publisher:	Appetite by Random House
Publication date:	09/20/2022
Pages:	240
Sales rank:	223,543
Product dimensions:	8.30(w) x 10.50(h) x 0.80(d)

About the Author

MANDY and REBECCA WOLFE are the co-authors of the bestselling cookbook Mandy's Gourmet Salads, and owners of the salad bars of the same name. Mandy continues to be the creative food director and chef, while Rebecca designs all locations and heads brand marketing. Together, they also founded Welcome Collective, a charitable organization that welcomes refugee claimants to Canada. When they're not making salads, they can be found raising their seven vegetable-loving kids in the heart of Montreal. MEREDITH ERICKSON is the author of Alpine Cooking. She has co-authored The Art of Living According to Joe Beef, Le Pigeon, Olympia Provisions, Kristen Kish Cooking, Claridge's: The Cookbook, Joe Beef: Surviving the Apocalypse, Friuli Food and Wine, and the bestselling Mandy's Gourmet Salads: Recipes for Lettuce and Life. She is the host of the Audible original series Field Guide to Eating in Canada. Meredith splits her time between Montreal and Milan.

Read an Excerpt

Introduction

We’re baaaaaaack!

First things first: thank you to everyone who bought our first cookbook Mandy’s Gourmet Salads: Recipes for Lettuce and Life. We have been completely overwhelmed by the response and have loved seeing all the Mandy’s salads being made at home across Canada and beyond. It’s been both humbling and completely inspiring, and that’s why we wanted to give you more salad recipes, more dressings, more sweets . . . more Mandy’s!

Our first book was all about our signature salads, the menu mainstays since our opening day in the early 2000s. And now that you have the essentials, we’re giving you (a lot) more recipes so you can kick your salad game up a notch. In this book you’ll find two main themes. The first, as you may have guessed from the cover, is fall. Our first book was published in summer, so for this one we really want to focus on celebrating seasonal goodness from September until May . . . which, yes, makes up most of the Canadian calendar year. It’s all about bringing you brightness, hits of citrus and veg, and inspiration for pantry creativity in those colder months, when we tend to all run a bit low. This is also why we’re bringing you close to 20 soup recipes too, to keep you healthy—and not reaching for the same pre-packaged boxes from the freezer night after night.

Our second theme is international flavors. Increased international flavors are something we’ve been progressively showcasing in our monthly salads. Each month we aim to come up with a new recipe and a way to bring new flavor combos to the menu. For inspiration, we rely on our past travels, our city of Montreal, and brainstorming with our staff. This is one of the best parts of our job, as we get to explore our local community grocery stores, find traditional ingredients that are new to us, and then wax poetic about them on our menu. We’re loving our Island Chicken Salad, for example (page 95), Jerk-Spiced Shrimp Salad, and Spicy Kani Salad, and we hope you do too. The Island Rice and Beans recipe alone was our recipe tester Kendra’s favorite discovery. It’s wildly addictive! Which brings us to another point: more so than in the first book, you’ll find a lot of salad additions in this book that work as standalone dishes. The Satay Mock Chicken, Pikliz, Ras el Hanout Vegan Crumble, Ba-corn. . . these are all additions to salads that also work great on their own.

A rule of thumb as you use this book . . . There really are no rules! The suggested salad and dressing combinations on the following pages (and that we sell in our shops) are simply that: suggestions. You’re always welcome to customize and mix and match when you come to one of our salad bars, and obviously that goes for in your home too. Enjoy! 

xo, Mandy + Becca 
Fall 2022