Salads Books - Page 2

Best American Side Dishes (Best Recipe)

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Customer Reviews:
Total reviews: 2 Average rating: 4.5 of 5

Editorial Review:

Cooks today are looking for more creative ways to prepare side servings of vegetables, rice or grains. They still want the basics like how to make fluffy white rice and mashed potatoes, but they also want to know how to make really good risotto or perhaps a fresh-flavoured dip for crudites. With "Best American Side Dishes", the editors of "Cook's Illustrated" provide more than 500 recipes for dishes to round off every kind of meal - from weeknight suppers to special celebrations. Packed with more than 250 illustrations, "Best American Side Dishes" shows you step-by step how to prepare vegetables for crudites, clean salad greens, and cut potatoes for frying. Ingredient tastings and equipment testings rate extra-virgin olive oil, mayonnaise, paring knives, salad spinners, and more, so you know just what brands to buy (and which to avoid). Whether you're looking for just the right combination of appetizers to serve before a special meal or easy sides dishes to serve with midweek suppers, "Best American Side Dishes" is here to lend a hand with all the recipes and know-how you've come to expect from the editors at "Cook's Illustrated".

Salad Makes the Meal: 150 Simple and Inspired Salad Recipes Everyone Will Love

Wiley Mullins

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Customer Reviews:
Total reviews: 4 Average rating: 4.5 of 5

Salad makes the meal, makes my meals 5 out of 5 stars.
3 of 3 people found this review helpful.

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 flavor combinations and pairings, alternative protein selections, modern health information and different vinaigrettes for each offering. Wiley also takes the seasonality of ingredients into account which 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.

Editorial Review:

Looking for some fresh answers to the question, "What's for dinner?" Do you want an easy way to enjoy healthier meals? Look no further. Salad Makes the Meal shows you everything you need to know to prepare the best fresh, grilled, steamed, and roasted salad dishes with the ingredients we should all enjoy more often. These fast, one-dish meals will have you rethinking the old idea of salad bar.

Packed with more than 75 main-dish salads, as well as plenty of starters, sides, and even dessert salads, you’ll find a wealth of crowd-pleasing dishes like:

-Thai Beef Salad with Soy-Lime Dressing

-Oven-Fried Chicken Salad with Honey-Buttermilk Dressing

-Stuffed Bell Pepper Salad

-Pesto Pasta Salad with Grilled Vegetables

-Chow-Chow Salad

-Sugar Snap Salad with Corn and Cherry Tomatoes

-Sweet Potato Pie Salad

-Ambrosia Salad

Salad Dressings 101

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Customer Reviews:
Total reviews: 3 Average rating: 4.5 of 5

Editorial Review:

Over 101 fresh and delicious ideas.

The best salad dressing recipes from three dozen chefs and cooks are now available in one great collection, Salad Dressing 101.

Chef Nathan Hyam has personally selected over 101 recipes for vinaigrettes, creamy dressings, low-fat dressings, Caesar dressings, and potato and pasta salads dressings.

The introduction provides an overview of the simple ingredients and techniques that make a perfect dressing and demonstrates easy ways to adapt dressing to any salad.

Along with classics that belong in any cook's repertoire, there are innovative dressings with international flavors. Symbols throughout the book provide guidance on which dressings go with which salads.

Discover delicious recipes such as:

• Basic Vinaigrette
• Green Goddess Dressing
• Classic Caesar Dressing
• Basil Balsamic Dressing
• Thai Coconut and Roasted Garlic Dressing
• Miso Gari Vinaigrette.

Salad Dressing 101 is a cookbook for everyone who loves fresh food with flavor that can't be topped.

101 Things to do with Salad (101 Things to Do with A...) (101 Things to Do with A...)

Stephanie Ashcraft, Melissa Barlow

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Customer Reviews:
Total reviews: 1 Average rating: 5.0 of 5

Love this little book. 5 out of 5 stars.
3 of 4 people found this review helpful.

This simple little book has great ideas for lunch or dinner. Might order another for my college age son.

Editorial Review:

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!

Soup Makes the Meal: 150 Soul-Satisfying Recipes for Soups, Salads, and Breads

Ken Haedrich

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Customer Reviews:
Total reviews: 10 Average rating: 5.0 of 5

Soups to die for 5 out of 5 stars.
4 of 4 people found this review helpful.

Bought this book in Shipshewanna IN in getting ready for football tailgating. Was the hit of the Saturday soups. The Curried Pumpkin and Cheddar Bisque is to die for -- and I had a lot of people who agreed. Can't wait to try the Garlicky White Bean and my husband's favorite, Scallop & Crab Bisque. Will be looking for more books by Ken Haedrich! Well written, easy to follow, ingredients available and fun to make!

Best Soup Book Out There 5 out of 5 stars.
3 of 3 people found this review helpful.

I love soup and have several soup cookbooks. This is the best by far. The breads and salads to serve alongside the soups are also fantastic. Must try recipes (my favorites) Vegetarian Split Pea (the addition of BBQ sauce instead of meat is genius); Cabbage Paprikash, and the slow-roasted tomato foccacia. You will not be disappointed by the soup book for all seasons. Haedrich has a gift in recipe development!

I love this book! 5 out of 5 stars.
2 of 2 people found this review helpful.

I'm a soup junkie- I literally eat soup for breakfast, lunch and dinner on a regular basis - and I'm so happy with this book! Every recipe has turned out well, and so far none are terribly time-consuming (yet they still all have a nice homemade-with-love vibe to them). I also appreciate the variety of salads- I'm always trying to add more veggies and more variety into my family's diet and this book has really inspired me. I have not tried the breads yet, mostly out of bread-making fear, but they don't really look too hard, and I'm actually gearing up to try one right now. The author has a nice folksy tone that makes the book pleasant company in the kitchen as you wait for your veggies to "sweat" and the menus are well-organized by season, though he encourages you to mix and match as taste and availability of ingredients dictates. A great addition to any cookbook collection, and a must for fellow soup junkies!

Editorial Review:

The book is divided into 50 menus, each including a soup, a salad, and a bread recipe.

Soups, Salads & Starters: the Best of Williams-Sonoma Kitchen Library

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Editorial Review:

The award-winning Williams-Sonoma Kitchen Library, treasured cookbook series comprising forty-three single-subject titles, provides the material for seven new collector's editions. Each title in the new format offers comprehensive coverage of a method or style of cooking, or a menu part, compiling favorite recipes into a single, beautiful book. Gorgeous full-color images of every recipe as a finished dish anchor the pages, while step-by-step photographed techniques illuminate more challenging tasks. A detailed, illustrated glossary, a trademark of the Kitchen Library series, completes every book. Written by international cooking authorities, these timeless recipe collections provide everything the home cook needs to prepare delicious, inspiring meals for friends and family.

Food Made Fast Salad (Williams-Sonoma Food Made Fast)

Brigit Legere Binns

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Editorial Review:

Designed for the busy home cook, Food Made Fast is the latest collectible series from Williams-Sonoma. Using a straightforward approach to everyday cooking, Food Made Fast is about delicious food, simply prepared, with easy-to-follow recipes and tips. Each book emphasizes keeping a well-stocked pantry, planning ahead, and using fresh ingredients. Dedicated to a single subject--from Grill to Asian to Seafood--each volume makes it simple to plan, cook, and enjoy great-tasting food throughout the week.

Simple Essentials Salads and Vegetables (Simple Essentials)

Donna Hay

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Total reviews: 1 Average rating: 4.0 of 5

Simple Elegance 4 out of 5 stars.
0 of 0 people found this review helpful.

I love Donna Hay's books. Her cooking technique and style is perfect for me. It is sofisticated simplicity at its best! Delicious and elegant!

Editorial Review:

Featuring 60 simply beautiful recipes for all our favourites, this is the only salad and vegetable cookbook you'll ever need.

500 Best-Ever Salads: Presenting Every Kind Of Salad From Appetizers And Side Dishes To Impressive Main Courses, With Cold And Warm Recipes, And Meat, ... Step-By-Step With 500 Colour Photographs

Jenni Fleetwood

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Customer Reviews:
Total reviews: 1 Average rating: 4.0 of 5

VERY SALADISCIOUS 4 out of 5 stars.
0 of 0 people found this review helpful.

The book was exactly what I expected, packed with illustrations and saladiscious salads ( A )

Editorial Review:

500 of the most, delicious, classic and creative salads for every occasion in one indispensable collection.

Perfection Salad: Women and Cooking at the Turn of the Century

Lau Shapiro

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Customer Reviews:
Total reviews: 5 Average rating: 5.0 of 5

Fascinating and scholarly read 5 out of 5 stars.
13 of 14 people found this review helpful.

Foodies and feminists alike should read this book. As part of the Modern Food Library reprints, chosen by Ruth Reichl (who is known for her good taste and her own laudable literary contributions - "Tender at the Bone" and "Comfort Me with Apples"), "Perfection Salad" describes all the elements present at the turn of the century that combined to forever change the way Americans view food. Food, its preparation and presentation became a female obsession in an time where the kitchen was really the only arena in which a woman could rule. The female nutritionists and cooks from that era seemed bent upon exerting control on SOMETHING, and that something turned out to be food - with sometimes terrible consequences. After reading "Perfection Salad", I understood the recipes that my grandmother (born in 1898) and my mother after her learned and served. Don't be frightened by the scholarly look of "Perfection Salad" - there are hilarious nuggets in the text - like color-themed menus (everything green and white, for example), putting everything into gelatin for the sake of "daintiness" (no messy lettuce leaves hanging out of your mouth) and covering absolutely anything and everything with "white sauce". For more laughs, peruse "The Gallery of Regrettable Food" by James Lileks in which he has gathered some of the most revolting-looking photos of the consequences of "Perfection Salad".

Editorial Review:

Perfection Salad presents an entertaining and erudite social history of women and cooking at the turn of the twentieth century. With sly humor and lucid insight, Laura Shapiro uncovers our ancestors widespread obsession with food, and in doing so, tells us why we think as we do about food today. This edition includes a new Introduction by Michael Stern, who, with Jane Stern, is the author of Gourmet magazine's popular column Roadfood and the book Eat Your Way Across the U.S.A.