Product Description
The salad days are here! Barbara Scott-Goodman proves that there's no limit to the ways in which nature's freshest ingredients can be combined to make healthy, great-tasting salads for every palate, for every diet, and for every part of the meal. In Sensational Salads, she offers 70 unique and imaginative recipes for low-calorie, high-flavor dishes using greens, vegetables, fruits, and grains, as well as meats and seafood.

Included are mouth-watering recipes for appetizers, side dishes, and entrées-such as Winter Fruit Salad with Goat Cheese and Walnuts; Savory Warm Duck, Orange, and Olive Salad; and Thai-Style Beef and Mint Salad-along with vinaigrettes and dressings. The book also features sections on selecting and using the wide variety of greens found in markets today, in addition to information on variations and menu planning. Sensational Salads is an invaluable resource for the growing number of home cooks who are as passionate about healthy eating as they are about delicious food.AUTHOR BIO: Barbara Scott-Goodman is the and art director of several books about food and entertaining. She also writes and creates recipes and menus for Starchefs.com and American Express's Tables magazine. Judd Pilossof's photographs have appeared in all the major food magazines, and his advertising clients include Starbucks and Campbell's. ... Read more

Customer Reviews (3)

Super Sensational Salad cookbook
This is a terrific cookbook for all kinds of salads.I borrowed if froma friend and then liked it so much I ordered my own.The watermelon, cucumber and watercress salad is a wonderful summer salad.Also the Greens and figs salad is a knock out.I have tons of cookbooks and am pretty picky -this is a winner.

Best salad book ever
This salad book is great.
It has many differnet sections of salads. Greens, vegetables,fruit,beans,Grains,rice,pasta,seafood,poltry, meat, vinaigrettes, and dressings. It clearly lists the ingredients and clearly list the instructions. I HAVE TRIED A COUPLE OF THESE SO FAR AND ALL OF THEM HAVE TASTED GOOD.

A collection of good salad recipes in a mediocre book.
`Sensational Salads' by book assembler and editor, Barbara Scott-Goodman is a great idea with a mediocre realization. Salads are one of those culinary topics which deserves at least one or more great books. What the author has given us is nothing more than a collection of vaguely original salad recipes with poor exposition on ingredients and what I believe are modestly good results.

There are at least four ways in which this could have been a much better book.

The first would have been to begin with an exposition on major salad ingredients, their availability, their tastes, and their affinities with other ingredients. One volume that does this well is my old copy of a `Better Homes and Gardens Salads' volume.

The second would have been to make a point of including all major named salads, including the Salade Nicoise, the chef's salad, the Caprese Salad, Panzanella, Cobb Salad, Salad Lyonnaise, and so on. One volume which comes close to doing this is my old friend the `Better Homes and Gardens Salads' and the `Williams-Sonoma Salads' volume.

The third would be to do salads by the seasons. An excellent example of such a presentation is `Twelve Months of Monastery Salads' by Brother Victor-Antoine d'Avila-Latourrette. This does salads not only by season but also by the month, based on produce that comes into season in each month. The author's introduction pays some lip service to choosing the recipe based on what is available and fresh in the market, but there is nothing in the book which assists us in doing the same thing.

The fourth would have been to devote the time and energy into addressing a single type of salad, such as the `Pasta Salad' by Barbara Lauterbach.

Ms. Scott-Goodman's book has the appearance of a volume on an express to the discount table at Barnes and Noble or Borders. Two signs are the fact that the author's bio gives her virtually no culinary credentials and that the bio of the photographer is longer than that of the author. These are only symptoms. There is nothing to say that a culinary newcomer can't put together an excellent book. Unfortunately, there is little in this book which distinguishes it from the very good to excellent titles cited above.

I will give Ms. Scott-Goodman some credit for organizing her chapters by major ingredient. My sense of the logical is just a bit offended when there are chapters on vegetables and beans. Beans are vegetables! That same sense is also offended by the chapter title `vinaigrettes & dressings'. Vinaigrettes are, of course, just a special type of dressing.

The introduction to the chapter on `Greens' shows a remarkably myopic view of the history of salads when the author describes the archetype for the recently past salads as being a wedge of iceberg lettuce and a bottled dressing. This may have been true of many suburban midscale restaurants, but all the classics mentioned above plus many more have been around for most or all of the 20th century and people enough interest in food to look up salads in a good cookbook would have found recipes for one or more of these classics.

The very first recipe in the `Greens' chapter annoys me just a bit when the first ingredient is `4 cups mixed salad greens'. For the moment, I will forget that you can find cellophane bags of `mixed salad greens' in large supermarket produce departments. Would it not have been better to specify either such a bag of greens or a list of specific greens names such as endive, frisee, arugula, and red leaf lettuce? This same recipe calls for vinaigrette of balsamic vinegar and olive oil, with salt and pepper being tossed in after mixing the greens with the vinaigrette. My first problem with this is that I doubt most people would associate balsamic vinegar with a `classic' mixed greens salad. Red wine vinegar is much more appropriate here, as this recipe is probably most accurately traced to the French cuisine. My second problem is why in the world would you toss in the salt and pepper instead of adding it to the vinaigrette? The very first vinaigrette recipe in the last chapter is simply oil, vinegar, salt, and pepper.

None of these little things mean that this is a BAD book. It is simply a journeyman author's effort that includes fairly good recipes but practically nothing special. There is no spark on inspiration that gives us some extra utility. There is certainly little which justifies the book's title.

All in all, for decent recipes presented in a clear manner with average to better than average photographs, I give it four stars, but suggest you look for something better unless you can get this volume for a steeply discounted price. Other books on the same subject are better. The food is good but the communication breaks down here and there.
... Read more

Product Description

In our increasingly busy lives, meals need to be fast, healthy, and light. In Keep It Seasonal, acclaimed chef Annie Wayte offers 100 recipes, each with a spectacular color photograph of the finished dish, for simple soups, salads, and sandwiches organized by season so that home cooks can make the most of fresh, available produce. Keep It Seasonal is the ideal cookbook for those who shop at farmer's markets, Whole Foods, and Wild Oats.

Why purchase asparagus out of season when the prices are sky high? Why buy strawberries in winter when they are tasteless and full of water? Not only is produce more affordable when it is in season, but its quality and nutritional content are at their peak. In Keep It Seasonal, chef Annie Wayte awakens cooks to ingredients that are truly fresh, local, and in season, and explains why buying locally grown foods is better than buying organic food trucked in from thousands of miles away.

Within the four seasonal chapters, the recipes are organized into three sections: soups, salads, and sandwiches. Home cooks can mix and match with recipes such as Fresh Pea Soup with Morels, Crispy Prosciutto and Leek Salad with Mustard Dressing, and Grilled Spicy Lamb Sandwiches on Flat Bread with Pistachio Relish (spring), or Squash Soup with Roasted Chestnuts and Pancetta, Pomegranate Glazed Quail with Cinnamon and Raisin Tabbouleh, and Gorgonzola, Pear, and Honey Open Sandwiches (autumn). The recipes are simple and easy to prepare because the fresh ingredients speak for themselves, and each includes a full–color photo of the finished dish.

Customer Reviews (6)

simple,eloquent food
Mostly great ideas that involve work rather than esoteric ingredients, although gammon is hard to find.
Her soups mostly spotlight one ingredient(Jerusalem artichokes,asparagus) that she supports with both ingredients and techniques, and the results are exceptonally tasty.

Great Photos: wouldn't make any of the recipes!
First I'll say that this cookbook is just beautiful, the pictures are fantastic, the print/layout is just wonderful.Now for the meat of the cookbook; there isn't many of the recipes that I think I would actually prepare.

The recipes are only soups, salads and sandwiches so you're limited to no true entrees.It's then further broken down into the seasons.

Many of the recipes have ingredients while fresh and seasonal would still be very expensive and hard to find.You'd definitely have to have a Whole Foods store nearby. These are not child friendly recipes.Maybe if you lived in New York and no kids this cookbook is right up your alley.

One of the soups is Fresh Pea Soup with Morels.First off this is a spring recipe so where would you get fresh peas in the spring?Then you'd have to get fresh morel mushrooms, fresh mint leaves, and make creme fraiche.The next recipe for spring is Watercress soup with creme fraiche.The photo is just beautiful but fresh ground watercress leaves is just not appealing to me.Then the next soup is Thai spinach soup with lemongrass, coconut and ginger.It looks pretty in the photo but yet another green soup.I think you'd have to make a trip to Whole Foods everyday and get a cash advance to buy all the ingredients.

There is a recipe for eggplant and chickpea soup with chili creme fraiche.A salad recipe is green leaf salad with edible flowers and lemon dressing.Another salad is a vegetable platter with aioli, tarator and warm anchovy bath.I'm not a big fan of anchovies and it just doesn't look good to me.Yet another salad includes grapefruit, blue cheese and celery and the dressing is made with the same ingredients but pureed.There is also a salad with squid and chili-lime black bean salad.I live in the mid-west I just don't know where I'd buy all these ingredients.

One of the sandwiches is spicy lamb sandwich with pistachio relish.Suggested side is fried artichokes.I know the ingredients are fresh and I'm sure the recipes are well constructed but I just don't find any of the recipes appetizing.I know I certainly couldn't get my kids to eat any of these recipes much less squid and anchovies.We've had fresh edible flowers before and they were bitter and just awful.

I can't say anything truly bad about the cookbook, the pictures, the layout, the design on all beautiful.HOWEVER...none of the recipes are for the average person or budget.You could do better with 5 a day: savor the flavor of fruits and vegetables by Pivonka.

Tastey simplicity all year
The beautiful photos in this book make it inviting, and the recipes make you glad you accepted the invitation.I've prepared many of them and, indeed, will use the book in a cooking class I'm teaching.The focus on soups, salads, and sandwiches keeps the recipes fairly simple, while the use of seasonal food keeps the tastes fresh, even when one lives in north, as I do.

Excellent Treatment of Seasonal Dishes. Buy It!
`Keep It Seasonal' by international restauranteur, Annie Wayte is a fine example of how to do a book on seasonal recipes. While Ms. Wayte has obviously gone to school with Deborah Madison's doctrines, specifically those in Madison's `Local Flavors', it seems to me that at least compared to `Local Flavors', Ms. Wayte has actually done a better job of promoting seasonal cooking.

I am generally very favorably inclined towards books giving recipes by the season or by the month, and Ms. Wayte has enhanced this first impression by focusing on `Soups, Salads, and Sandwiches'. First, as she correctly states, sandwiches are a woefully ignored corner of the culinary world (however, the current interest in Paninis, New Orleans specialities, Philly cheese steaks, and other trends suggests this is changing). I can count on one hand, with fingers left over, the really good books on sandwiches, with only `Nancy Silverton's sandwich book' being worthy of a place in a carefully selected cookbook collection. But sandwiches are also a great subject for a seasonal presentation, as so many ingredients are fresh. And, you don't want to spend a fortune on sandwich makings, so the seasonal lettuce and other veggies are always welcome.

The same argument works in spades for salads, as virtually all the more common salad ingredients are seasonal, including major protein sources such as lamb and fish. Soups can come along for the ride, as they are such great accompaniments to salads and sandwiches.

Several seasonal cookbooks, such as Alfred Portale's '12 Seasons Cookbook' and Brother Victor-Antoine d'Avila Latourrette's Monastery cookbooks (including soups and salads!) break things down by month, but I suspect dividing things by season is quite adequate for almost all produce.

If the seasonality thing were the only points of contact between Wayte and Madison, I would not be too impressed, but Wayte seems to have learned from (or in parallel with) Madison about the efficacy of creating stocks to match the soup. The simplest example of this is to create a broth for corn soup from the cleaned husks, after removing the kernels.

Ms. Wayte begins each season with a list of ingredients commonly available in that season, including meats, herbs, and even edible flowers along with the fruits and veggies. While she makes no special note of the fact, it is interesting to note that some vegetables such as broccoli are bi-seasonal, as they show up in the lists for both spring and fall. Speaking of broccoli, I do have to point out a slightly misleading photograph of a warm broccoli salad, where the recipe simply says `broccoli' but the photograph has broccoli rabe. I really suspect 7 out of 10 people who commonly use broccoli don't even know about broccoli rabe and would never look for it to work in a `broccoli recipe', and yet, broccoli rabe really works better in the recipe, especially with its fellow Italian ingredients, Parmesan cheese and black olives.

Otherwise, I was quite taken by the recipes in this book. There were a few `standards' such as a recipe for a Caesar's salad, which is similar to, but not identical to the Caesre Cardini original (based on the testimony of Julia Child, who was taught how to make the recipe by Maestro Caesre's daughter). This means that one can look forward to a fair number of relatively original takes on some standard themes. Ms. Wayte is especially fond of the sharp tasting greens such as watercress, arugula, and others, some of which one may have a bit of trouble finding. But then, the great thing about most greens is that they are eminently interchangeable.

If it has not been obvious from my previous statements, I must be clear that one way in which Miss Wayte parts company with our vegetarian Deborah is that Annie is highly omnivorous. There are lots of recipes for various types of animal protein in among the veggies standards, such as edible flowers and the like.

One thing that certainly impresses me about the book is that in spite of its oversized volume, it is priced below the average list of $35. This is quite in line with the number of recipes and is not inflated for the large pages or the supersized pics. It's almost unfortunate that the book has the appearance of a coffee table ornament, as it is certainly worthy to be used in the kitchen. The only problem is that its oversized proportions and glossy appearance may inhibit one. If so, be sure to buy it cheap or photocopy recipes for the kitchen rather than lugging the quarto tome into harm's way.

One thing I must point out is that some techniques for some recipes are just a bit involved. This is not your '30 Minute Meal' trip. There is much use of blenders and fine strainers on the path between the fridge and the final soup, just as there is much to do with homemade dressings. But, for the right audience, this is a plus, as one simply cannot achieve a truly gorgeously green puree of watercress without some skill and a few specialized pieces of equipment, not to mention some real attention to detail along the way.

This is a book that aimed for a really worthy target, and made a bulls-eye!

Excelente!
Excelente recetario, especialmente para gente que vive sola o que es media floja para guisar.Las recetas son originales, ricas y lo mejor es que se adaptan a los ingredientes de cada temporada.Altamente recomendable!!! ... Read more

Product Description
Creating enticing salads is easy: Start with the freshest fruits and vegetables, season them with adventurous dressings, and you have an exciting new way of thinking about first-course, main course, and side-dish salads. Familiar favorites are the foundations for the forty-four recipes in this book, but each one is reinterpreted with seasonal produce; global flavorings; and simple, but high-impact, cooking methods. Whether it's for a leafy-green, grain-based, seafood-topped, or meat or poultry salad, each recipe explains how and why the innovative ingredient pairings work together to bring exciting new tastes to your tables Dozens of full-color photographs depict each finished dish and reveal a bounty of bold-tasting ingredients that will enliven your cooking. With this book in your kitchen, you have all you need to transform everyday salads into exciting and delicious meals. ... Read more

Customer Reviews (2)

Great recipe book
The book is easy to follow with ingredients you can find in your local grocery. Colorful pictures to give you an idea on how to present your plates. It take your everyday boring salad and transforms it to a wonderful feast for the palate.

Dina Cheney presents creative and easy salad ideas
Dina Cheney presents new ideas for salads including many whole meal salads, just the thing for warm weather lunches and dinners.I look forward to trying many new salads over the next months. ... Read more

Product Description

Customer Reviews (4)

fabulous
SALAD MAKES THE MEAL IS A FABULOUS DIRECTORY OF UNIQUE,SIMPLE AND DELICIOUS SALADS! THE RECIPES ARE NOT THE SAME, RUN OF THE MEAL ONES SEEN IN MOST RECIPE BOOKS. THE WORDS OF WISDOM AS WELL AS THE NUTRITIONAL TIDBITS ARE PRICELESS! MR.MULLINS HAS INSPIRED ALL OF US TO EAT MORE OF HIS DELICIOUS SALADS!

Not bad
Bought it as a gift.Many interesting and different salads for anice change of pace menu.

Salad makes the meal, makes my meals
Wiley Mullins has brought us a unique and fresh perspective on something most everyone enjoys...salad.These are not ordinary salads, however, many of them are meals in themselves.This book provides great flavorcombinations and pairings, alternative protein selections, modern health information and different vinaigrettes for each offering.Wiley also takes the seasonality of ingredients into accountwhich is so refreshing and important.The recipes are simple to follow and the book itself is extremely well-done... perfect for the entire spectrum of cooks.Forget about fad diets and follow this book for a while and your life with most definitely change for the better.

Newsweek recommends "Salad Makes the Meal"
Published in Newsweek, April 19, 2008: 'Just in time for spring, this recipe book is stocked with unusual flavor combos, like watermelon, raspberries and feta cheese and steak, tomatoes and horseradish. Great for dieters and hearty eaters alike.'


... Read more

Product Description
Everyone wants to stay healthy, feel better and livelonger.Those are just a few good reasons to adopt the methods andingredients that are the cornerstones of the Low-Fat Ways To Cookseries.Nothing could be easier than to add a low-fat salad and sidedish to the menu.Or take one of the main-dish salads and build ameal around it. Over 175 recipes are included in this special recipecollection, and each recipe was triple-tested and nutritionallyanalyzed by a trained test kitchen staff.Information is alsoincluede on buying storing, and cooking methods that are well-suitedto a wide variety of fresh fruits and vegtables. ... Read more

Product Description
Salads are at long last takingcenter stage in the kitchen and around the table.

Not just a side dish anymore, they have become light, wholesome meals that satisfy even the heartiest of appetites, showcasing seasonal vegetables, grilled meats, cheeses, and more. In Salads, celebrated chef Peter Gordon provides endless inspiration for the perfect warm-weather dish through combinations of fresh flavors and contrasting textures.Each chapter is brimming with both classic and novel approaches to the main-course salad based on vegetables, cheese, meat, poultry, and fish, and there are even chapters devoted to canapé and dessert salads. Refreshing new combinations include:

•Watermelon, Feta, and Basil Salad with Pumpkin Seeds on Shrimp Crackers

•Crayfish, Avocado, Grapefruit, and Ginger Salad

•Poached Chicken, Hazelnut, Watercress, and Pea Salad

•Thai-Style Beef Salad with Cilantro, Mint, Lime, and Peanuts

•Broiled Banana and Mango Salad with Vanilla-Poached Peach


In addition to his irresistible recipes, Gordon identifies the essential elements of an ideal salad, offering ways to add “crunch,” advice on seasonings, and a range of garnishes and basic dressings. Packed with stunning photographs and Gordon’s accessible, down-to-earth techniques, Salads breathes new life into this classic dish. ... Read more

Customer Reviews (1)

Awesome, creative ideas...
The salads in this book are combinations of ingredients I was not familiar with but with the little extra effort I made delicious "gourmet" salads and learned a little more about different kinds of vegetables and oils / vinegars.

I have made 4 salads so far: Soba noodle salad with tofu, mushrooms, smoked paprika, cumin almonds, bok choy with wasabi dressing; warm salad of Chorizo, olives, potatoes, peas, and green beans with aruggula and cripsy onion rings (my favorite so far, hand made beer-battered onion rings); thai-styled beef salad with cilantro, mint, lime, and peanuts; chicken, shrimp, avacado, pecan and mango salad with baby gem, watercress, and sprouts.

What I like most about the recipes is its daring approach of ingredients and they are healthy, natural ingredients, lots of rich dark greens with one-of-a kind dressings. Most recipes probably need about an hour or so prep time so plan accordingly. ... Read more

Product Description

Everybody knows that a good salad makes a meal complete and now with this new addition to the 101 line, a salad is never more than a few ingredients away! The book includes Leafy Salads, Main Course Salads, Pasta Salads, BBQ and Picnic Salads, Veggie Salads, Fruit Salads, and Dessert Salads, with an amazing variety of recipes and flavors to suit all occasions. Try Sweet Fiesta Salad, Chinese Chicken Salad, Chicken Caesar Pasta Salad, Cauliflower Shrimp Salad, Cool Pear Salad, Pistachio Salad, and Best Ever Frog-Eye Salad!

Customer Reviews (6)

Perfect gift!
I purchased this book as a gift to accompany salad bowls I was giving my daughter for her bridal shower. She loved it! Who knew there were so many things you could do with a salad. My sister looked it over, and bought a copy too!
It was most definitely-a perfect gift!
~Sylvia J.~

Salad anyone?
There are many different varieties of salad to chose from in this book, not just the lettuce kind. Take it with you to the grocery store sometime and shop for the needed ingredients.

Salads for every tastes
This little book has a variety of salads from the past and in the current trend of eating healthier.One would have to stretch to say they are all healthy to be sure, but each is adaptable for the sake of good eating.I used the ingredients many time over with a slight modifications for dietary needs of family member...lots of good ideas however.

Easy Recipes
This cookbook is filled with easy to make recipes.So far the recipes that I have tried have been winners.I would recommend this cookbook.

GREAT SIMPLE SALAD SOLUTIONS AND MORE!!
I loved the variety of simple recipes for all kinds of salads for sides and for a meal solution. Great little book. ... Read more

Product Description
Innovative, delicious recipes from a Maine caterer, these salads go way beyond vegetables and way beyond being mere side dishes! Simonds shows us how to think of salads as the feature of a meal. She also includes recipes for delicious dressings and garnishes, and an appendix lists sources for many of the ingredients. ... Read more

Customer Reviews (1)

delicious fresh food recipes
This cookbook is a collection of wonderful recipes using unique combinations of vegetables, fruits, fresh herbs, seafood, chicken and meats. There are side salads, dinner salads, dressings,spreads and desserts. Also included are recipes for flavored oils, vinegars,seasoning combinations, etc. Anyone who enjoys interesting combinations of ingredients and flavors, will enjoys this book.










... Read more

Product Description
The authors get creative, offering a intriguing array of starter salads, party salads, picnic salads, and dessert salads, as well as classics and ingenious new takes on old favorites. 2-color throughout.Amazon.com Review
It's unlikely the Pilgrims served a green salad on the firstThanksgiving. Authors Louise Fiszer and Jeanette Ferrary point out inthe introduction to A Good Day for Salad that this particularcourse in a meal didn't begin to rise in popularity outside the uppercrust of society until the turn of the century--the 20thcentury. And it's not as though lettuce is somethingnew. Romaine sounds like Roman for good reason.

Fiszer and Ferrary respect the way salad has changed through theyears, and how our own dining attitudes can change when we startbuilding salads with a longer list of ingredients than is, well,traditional. Good old Waldorf Salad, for example, is now over 100years old. The authors, never afraid to make a few improvements alongthe way, cut the mayo with yogurt while adding a little fresh fennel,watercress, and sprinkles of blue cheese.

A surprisinglydour-looking book, A Good Day for Salad is filled with bright,luscious inspiration. Some of these salads cry out for decentillustration (Melon, Mango, and Mint Salad with Prosciutto Strips, forexample), but the reader will have to use the visual imagination thepublisher left in a drawer.

There are bite-sized salads to try,such as Artichoke Bottoms filled with Corn Salad, and starter salads,such as Shredded Beets and Apples on Arugula (the dressing includescream, lemon and orange juice, honey, and mint).There are "FolkSalads" (Salade Niçoise) and "Party Salads" (Caponata on CrispRomaine Leaves), "Picnic Salads" (Herbed Potato Salad with CrispyBacon and Sweet Peas) and "Dinner in a Bowl Salads" (Red Snapper andBlack Bean Salad with Chipotle Vinaigrette). Other chapters takedieting into account, and all the little goodies that are so much funto sprinkle on salads.

This slim book is 150 recipes deep. WithA Good Day for Salad in hand, the question of whether to servesalad at the beginning of the meal or the end of the meal is going tochange. Having made the salad, cooks are going to wonder what elsethey should serve. Dessert perhaps? --Schuyler Ingle ... Read more

Customer Reviews (1)

Salads for all Seasons and Reasons
LOTS of good ideas for salads used as side dishes, main dishes, and appetizers. Many less- than-common ingredients, but nothing so challenging that it isn't doable by an average cook. Recipes are written in an odd listformat, followed by dressings, so they can be a bit confusing, and thereare no illustrations, but otherwise this book definitely fills a niche, anddoes it well. ... Read more

Product Description
This collection of over 200 recipes shows just how versatile a salad can be in contrast to the preconception of a handful of lettuce leaves and a few tomatoes. ... Read more

Customer Reviews (1)

BEST EVER SALADS
THIS IS A BEAUTIFUL BOOK.I PICKED IT UP AT OUR LOCAL LIBRARY AND FELL IN LOVE WITH IT.EACH SALAD RECIPE IS BEAUTIFULLY ILLUSTRATED, MAKING YOU WANT TO TRY EACH ONE.INSTRUCTIONS ARE CLEAR AND HELPFUL.THE RECIPESWERE NEW AND UNUSUAL TO ME, BUT PRATICAL ENOUGH TO KEEP A BUSY MOTHER OF 3HAPPY. I NEED A COPY OF MY OWN! ... Read more

Product Description
Salads are unique. They can either accompany a main course, act as an appetizer, served as an extra party dish, or just plain served alone. A high-protein salad, such as lobster salad, replaces the meat course, whereas, a light salad of vegetables or fruits may be used as an additional course. For the most part, salads take their name from their chief ingredient, as, for instance, chicken salad, tomato salad, pineapple salad, etc. Just what place salads have in the meal depends on the salad itself.

This ebook has 56 Pages of easy to make, healthy salad recipes for every occasion and every appetite.

Salads
· Salads In The Diet
· Composition Of Salads
· Salad Dressings
· Salad Making
· Serving Salads
· Varieties Of Salads And Their Preparation
· Various Salad Dressings And Preparations ... Read more

Customer Reviews (1)

Regaining My Health With Salad
I found this book on salads excellent.I'd been wanting to get healthy and lose some weight I'd gained but really didn't want to go on a diet.I've always loved eating salads in restaurants, but could never really make good salads on my own.These recipes are easy to apply and they taste great. I've already lost 5 lbs. by eating salads at dinner.So far I haven't been disappointed with one recipe! ... Read more

Product Description
Marcel Desaulniers, the prizewinning, bestselling author of such classics as Death by Chocolate, The Burger Meisters, Desserts to Die For, and Death by Chocolate Cookies, has finally had his fill of sweets -- at least for a while -- and he's ready to get to the main course. In the same way that Marcel turned chocolate on its head, with Salad Days he expands our idea of what salads should be: not salad-bar fare, but full meals melding the flavors of such savories as grilled eggplant, scallions, and plum tomatoes with leaf spinach, herbed couscous, and roasted garlic dressing.

We are all now aware that to improve our diets and our health, we need to boost our vegetable, fruit, and complex carbohydrate intake. With Salad Days, Marcel makes that easier to do and more fun and delicious in the process. Organized into four main sections -- Greens, Beans, Grains, and Fruits -- each of the thirty salad recipes is accompanied by two variations. These variations, like the original salads themselves, show the real care Marcel has taken to tantalize even the most finicky eater. For example, he rounds out the Roasted Root Vegetable Slaw by adding either Spiced Pork Burger or Ale-Steamed Chicken Breast. Likewise, the Oven-Roasted Fruit with Belgian Endive is still deliciously light enough for a summer afternoon when accented by either Lamb with Jicama and Anaheim Peppers or Pan-Seared Maple-and-Ginger-Coated Sea Scallops.

Salad Days makes a great addition to any cookbook collection because there's something for everyone. Each element of the salads is so delicious and clearly detailed that you just might want to make the Grilled Skewer of Ginger Chicken, the Crispy Corn Biscuits, the Panfried Black Turtle Bean Cakes, or the Peppered Honey-Lime Dressing on its own and forget about adding the leafy greens. As in his previous award-winning cookbooks, Marcel tells you exactly what equipment to use and which pantry items to stock; in his Chef's Touch section following each recipe, he supplies additional cooking tips, shares personal anecdotes of a lifetime of food, and complements each meal with a wine or beverage selection.

Whether you need an impressive dish for special guests or simply a delicious indulgence for one, Salad Days provides the inspiration and instruction for a first-class meal.Amazon.com Review
Anytime El Nino has the price of a head of lettuce breakingthe $2 barrier, it's time to march to the cookbook shelf forinspiration. Reaching for Salad Days is well in order, forMarcel Desaulniers has produced an elegant little book that givessalad a refreshing spin.

A lovely chapter on greens leads the book, and Desaulniers followsright along with chapters on beans, grains, and fruits. But these areonly the baseline ingredients, the bedrock on which a grand, dinnersalad might be built. This book is all about building, about mixingand matching. One is tempted to believe that Desaulniers played withpaper dolls as a child, for the same theory is at work: Once theoutfits are cut out, it's simply a matter of assembling the finalproduction according to one's taste.

Take, for example, the salad of sliced beets, curly endive, red blisspotato salad, honey mustard roasted walnuts, and meaux mustardvinaigrette.There are four separate recipes at work here, whichmight seem intimidating at first. But it's all really quite short andsweet. A minimum of muss and fuss, and then on to the assemblage.

But here's the kicker, having given you the recipe for the baselineassembled salad, Desaulniers gives the reader two ways to stretch, inthis case with recipes for walnut-crusted stripped bass on the onehand, and honey duck stir-fry on the other. By adding eitheringredient, what started as an elegant dinner salad changes into anentrée salad. A main course.

Desaulniers' primary and obvious point of concern is the home cook. Heworks up his recipes in a home kitchen, with home kitchen equipmentand appliances. He writes clear and encouraging recipes, lists all thetools a cook will need, and slathers on the insider tips. The neteffect of all this is to bring the home cook right into the heart ofreal cooking. And there's a whole world of difference between that andfollowing a recipe.--Schuyler Ingle ... Read more

Customer Reviews (8)

Good book!
I love salad and this is a great addition to my collection.Wonderful salads to try in here.

Easy and interesting
I love this cookbook. I have been using it for about 5 years and still find things of interest. I particularly like the fact that the book tells you how to prepare and present the whole meal, with each menu broken down into: the dressing, the salad itself, assembly of the dish and always two choices of meat or fish to accompany the meal. I often spice up a meal with just a part of a salad - ratatouille tonight and maybe saffron infused arborio rice cakes another day. The ingredients are easy to find and the methodology easy to follow. If you like salads and want something a little different, then this is the book.

No little diet salads here...
These are main-dish salads. Each recipe has several components to it, and two variations on top of that to top things off. One of my favorite recipes in this book is "Sliced Beets with Curly Endive, Red Bliss Potato Salad, Honey Mustard Roasted Walnuts, and Meaux Mustard Vinaigrette." I'm not normally fond of beets, but they're fantastic in this recipe. The honey mustard roasted walnuts have the perfect blend of sharp and sweet tastes. There are a couple of ingredients you might have trouble finding, but they're generally things you can easily substitute for. The first variation for this recipe is the Walnut-Crusted Striped Bass, and there's also a Honey Duck Stir-Fry variation.

Each recipe has the same "Chef's Touch" section as in "Death by Chocolate," giving suggestions for substitution (the aforementioned mustard), storage, and so on, including even wine suggestions in some cases. My only negative comment on this recipe was that the vinaigrette was too oily for our taste, but it's easy enough to reduce the amount of oil. Each recipe serves four hungry people, and could easily be stretched to 6 or 8 as a side dish.

If you're familiar with Desaulniers' "Death by Chocolate" series, then you're already familiar with his cookbook style. He describes everything in detail, not because it's necessarily complex, but because he wants to make sure he doesn't leave anything out or confuse the reader. Also, while his recipes are usually calculated to be not overly difficult, they do tend to be time-consuming, and often involve a handful of different components that need to be put together. You don't need to be an expert to use his cookbooks, but you do need to be willing to spend time and effort in the kitchen.

But as always, he truly comes through in the flavor department. Peppered Honey Peaches with Warm Pecan Cakes, "Bitter" Salad Greens, and Sour Mash Vinaigrette. Variations: Turkey Scallopine with Basil and Zinfandel; Pecan-Crusted Soft-Shell Crab. Or maybe you'd prefer Mandarin Orange Basmati Rice with Sesame Stir-Fried Vegetables, Tangy Red Cabbage, and Szechuan Peppercorn Vinaigrette. Variations: Orange and Cilantro Barbecued Catfish; Charred Flank Steak. Truly, there's something in here to appeal to almost anyone.

Good for rainy-day cooking, NOT for beginners
Marcel Desaulniers, author of some of the most wickedly good dessert cookbooks in my cupboard, releases a cookbook full of more virtuous dishes, probably for those of us who've indulged one time too many in his myriad chocolate desserts.

One thing I particularly like about this book is the serving sizes.Unlike many cookbooks, where the number of servings listed is sometimes (or usually) optimistic, when a recipe in THIS book lists 4 servings, it means 4 VERY generous servings.Also, love or hate the ingredients that go into the salads, all of them turn out looking so delicious that it's (ironically) almost a shame to eat them.

Be warned, however - I would NOT recommend this cookbook to beginners.It can take several hours to prepare one of these salads.When I purchased it, I was expecting dozens of recipes for salads consisting of 6 or 7 ingredients, tops, which you can toss together and serve with a dressing.Wrong.Many of these salad recipes are actually 2 to 4 small recipes combined into one dish (even more if you decide to compliment the salad with the extra "variation" recipes), and the number of different ingredients required for these recipes easily goes from 12-15.Also, many of these ingredients are not things casual cooks will have lying around the house (I have no idea where to find Moutarde de Meaux Pommery mustard), so you have to specifically be in the mood to make a certain salad - you can't just whip one of them together right when you come home from work.Rainy weekends are ideal for many of these recipes.

One thing that I don't believe this book tells you (I may be mistaken), but which many people should guess anyway, is that all of the pasta recipes in this book can easily be substituted with the plain dry kind you buy in supermarkets.If the pasta is flavored (green onion fettucini, for example), you can simply add a bit of the herb/vegetable that was to go in the pasta directly into the salad.

One minor quibble with this book is that compared to other books by this author, there doesn't seem to be as many recipes, perhaps because due to the fact that each salad recipe is composed of several smaller recipes.Most of these are quite good, and the dressing recipes can obviously be made on their own for every day salads.Also, a grilled lemon chicken breast recipe accompanying one of the pasta salad recipes makes an outstanding ciabatta sandwich.In the end, the recipe(s) that make up one salad can often be made on their own for any number of occasions, which is a major plus.

Overall, the salad recipes as a whole are too difficult to make for me to recommend it to beginners, but cooking enthusiasts and/or people looking for substantial, nutritious meals should definitely give it a whirl!

Salad extravanganza for many days!
This is just a marvelous example of the chef who is inventive and researches the items and prep with the at-home type cook in mind.He presents very original, creative salad entrees with a huge array of ingredients, e.g. nuts, berries, fish, fowl, beef, etc. but then adds item options as well as prep and presentation advice along with two additions to the basic salad recipe if so inclined.The possibilities are endless!So good to those of us who enjoy just a great salad as the meal!Marcel is one of the best cookbook producers around .... from chocholate to burgers to salads. ... Read more

Product Description
Fresh, light, and easy to prepare, salads have long played a main part on the world's culinary stage.Here's a delightful collection of salads - from basic tossed green salads, to meat, poultry, and seafood salads.

Salads also features a primer on oil, vinegar, and making dressing as well as hints about tasty salad companions. ... Read more

Product Description
Includes everything you need to creat tempting main-course salads for every occasion, from solitary suppers to picnic fare to elegant meals for honored guests. ... Read more

Customer Reviews (3)

Gorgeous and delicious entrees for summer's hottest days.
This collection of salad entrees by Ray Overton is so filled with delectable textures, colors, and flavors that it's hard to imagine any other salad cookbook coming close to this for imaginative combinations and presentations.Its cover, a "Winter White" Salad of pan-seared sea scallops, fresh mushrooms, walnuts, mixed greens, and raspberries, immediately catches the eye and whets the appetite.The rest of the collection continues this standard of color, taste, and texture, with a picnic salad of Curried Chicken and Wild Rice with apples, raisins, dried cranberries, and sunflower seeds;a special occasion salad of Grilled Duck Breast on mesclun greens with blueberries and currant vinaigrette;a glorious Ratatouille Torte on Baby Spinach; and a Fiery Thai Beef Tenderloin Salad with tomatoes, mint, lemon grass, cilantro, and lime.

Throughout the book, Overton remembers that the reader is not a professional chef, and he includes helpful notes regarding the cooking of any meats, poultry, and fish for use on the salads, along with alternatives for flavorings, suggestions for variations or additions, and explanations of procedures.All the main ingredients and most of the fresh herbs can be found in a well-stocked supermarket, and suggestions for appropriate garnishes are given for each recipe.Though all the recipes are not illustrated, the dozen photographs that are included are inspiring.A flavorful, well-designed cookbook with loads of unique recipes (Where else can you find a "Fried Green Tomato Salad" with bacon vinaigrette, for example), the book appeals equally to those who seek out the unique and those who prefer the tried and true standards.Mary Whipple

Very Creative !!!!!Full of new and different ideas.....
This salad book by Ray Overton lived up to my every expectation.I have Ray's Main-Course Soups and am thrilled to know this is now a series.Can't wait to get Main-Course Sandwiches.

The recipes in the salad bookare so creative and different.Some of our favorites are the Fiery ThaiBeef Salad, Pecan Crusted Goat Cheese Salad, and the Southwestern (Layered)Black Bean Salad.The dressings are easy and can be made ahead (they'reeven better when allowed to sit in the fridge overnight). Can't wait to trymore!

I met Ray at a demo/signing in NYC last month.He is a delight. Why haven't we seen him on the TV Food Network?He'd give Emeril somesleepless nights worrying about this creative guy taking over his Liveshow.With the books he's written and his vast culinary knowledge, humor,style,and personality, it's time for a change!

The best of Atlanta's Chefs
This is the best book available on quick, easy and wonderfully inventive salads.I have used several recipes and the results were awesome.I have ordered several copies to give as gifts.The recipes are easy thepresentation sublime.Atlanta Chef's are the best!!!! ... Read more

Product Description
Salads and sides don't have to be boring! Fiona Smith's ideas in this book take their inspiration from around the globe and will thrill your taste buds. Fresh ideas for Side Salads include iceberg, Creamy Blue Cheese and Date Salad with Saffron and Walnut Dressing and Sesame and Crisp Salami Salad with Lemon Mayonnaise. Warm Sides to savor include Three Nut Pilaf and Roast Garlic Potatoes with Chorizo and Rosemary. Deliciously different Main Course Salads to try include Roast Beet, Orange, and Grilled Halloumi with Honey Cider Vinaigrette. Fresh-tasting and tangy Salsas and Dips are always popular--try Caramelized Pineapple and Chile Salsa. Relishes, Pickles, and Sauces make great condiments and will liven up any plate of food. Recipes include Crunchy Corn and Sweet Pepper Relish. Last but not least, homemade Sauces, such as Roast Tomato Ketchup, are easy to make and tastier than anything you can buy.*The perfect book for lighter summer eating.*Plenty of ideas perfect for barbecues and dining al fresco.*Beautiful photography by Diana Miller. ... Read more

Product Description
Salads were once reviled as "rabbit food" and inconceivable as the focal point of a meal. Now, with greater awareness of the benefits they bestow, healthful eaters have made salads a staple of their diets. The question now is not whether to have a salad, but how to make it satisfying. Donna Rodnitzky's Main Course Salads addresses this issue by showing the reader how to transform a salad from simple side dish or meal opener to delicious entree by complementing it with well-chosen portions of fruit, cheese, poultry, meat, seafood, rice, or pasta. Each of her more than 125 creations is also ideal for today's busy lifestyle, because most of the ingredients can be prepared ahead of time and quickly assembled before serving. Included are revamped staples like Salad Nioise and Shrimp and Pasta Salad, along with yummy inventions like Tuscan Bean and Tuna Salad and vegetarian delights such as Orange-Infused Grain Salad. ... Read more

Customer Reviews (2)

Serious Salad Construction for Whole Meal
Delightful book full of ideas for salads as the main course. Sections on chicken and turkey, pork, beef, lamb, seafood and vegetarian.

What's special about this offering is on each wonderful salad, she gives options for the dressing, as well as time saving tips and serving suggestions.

These are quick, inexpensive and not difficult to make as the general rule.Truly have enjoyed the Caribbean Flank Steak Salad as well as the Grilled Lemon Marinated Tuna Salad.

There is not the exotic, hard-to-find ingredients, time intensive salad recipes with all the gorgeous 4-color photos, (for this see "Salad Days" by Marcel Desaulineiers), but this is well done, use it alot cookbook with great, filling, luscious main course salads.

Yummy salads
The salad recipes found in this book are easy to make and delicious to eat.Because they pretty much low in fat and a great way to get those "greens" in my family's diet, this book was a must for me .There are somany variations in making not only salads, but the homemade dressings forthe salads.A must buy for those who love salads and want some ideas tomake salads even better. ... Read more

Product Description
These salad recipes explode with the flavors of crisp, tender greens, luscious fruits, and garden-fresh vegetables. Featuring both main-dish and side-dish salads, more than 65 easy-to-create recipes are shown in full-color photography. Includes tips on selecting and handling greens and nutritional analyses. ... Read more

Customer Reviews (1)

The most diverse and illustrated cookbook ever
This book made me CRAVE a salad.It is the one an only book that has taught me how to work with greens and make them appetizing. Even my husband who is NOT a salad eater considered them a "real" meal. There isa color illustration per recipe which is very important.The photos gaveme the incentive to buy the book at first. ... Read more

Product Description
The "Confident Cooking" series consists of six titles: "Soups and Starters", "Salads", "Vegetarian Cooking", "Quick and Easy", "Fruit", and "Chicken Dishes". Each title contains over 25 fully tested recipes, each with step-by-step instructions and colour photographs. ... Read more