Salads Books - Page 3

Super Salads: More than 250 Super-Easy Recipes for Super Nutrition and Super Flavor

Editors of Reader's Digest

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Editorial Review:

The 250-plus delicious recipes in this book are the perfect way to explore a variety of new healthy, flavorful salads—and will satisfy both vegetarians, and meat and fish lovers alike.

Research indicates that eating at least five servings of vegetables and fruit a day provides a wide range of nutrients required for general health and daily function. Salads are a perfect mix of appetizing flavors and important nutrients. Salads are easy to make, attractive, full of flavor, economical, and versatile. This book provides more than 250 delicious recipes—filled with crunchy vegetables and robust flavors—catering to both vegetarians, and meat and fish lovers alike.

Sidebars—including “Mix & Match” and “Cook’s Tip” plus step-by-step instructions—are scattered throughout the book and offer valuable nutritional, how-to information, plus advice on shopping and storing ingredients. Filled with classics recipes from all over the world, Super Salads is guaranteed to add healthy ideas to very meal.

Salad Dressings

Jessica Strand

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Customer Reviews:
Total reviews: 1 Average rating: 2.0 of 5

Not really what I expected 2 out of 5 stars.
2 of 2 people found this review helpful.

I ordered this book because of a recommendation in a Newspaper, but was a bit disappointed . the recipes lack flavor and some of them taste too oily and too lemony., some of the ingredients I cannot find easily, not too many recipes some are the old stand-bys. I do not know why it was shown as a great salad dressing book.

Editorial Review:

Every proper salad should come to the table well dressed. Salad Dressings is a veritable wardrobe of vinaigrettes and creamy dressings that are easy to make and even easier to store. Flavors such as tarragon, roasted red pepper, or crumbled Stilton cheese enhance simple salads of tender greens, while creamy varieties such as Tart Russian or decadent Blue Cheese pair sumptuously with heartier flavors and textures. Exotic dressings like Thai Peanut or Indian Curry add distinctive, unusual flavors and elevate the ordinary. Salad recipes sprinkled throughout plus quick recipes for crunchy toppings—think flavored croutons or spiced nuts—top off this handy guide to salad fare extraordinaire.

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.

Joy of Cooking: All About Salads & Dressings

Irma S. Rombauer, Marion Rombauer Becker, Ethan Becker

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Customer Reviews:
Total reviews: 4 Average rating: 5.0 of 5

Editorial Review:

Sixty years after Irma Rombauer advised new cooks to "Stand facing the stove," America's love affair with "Joy of Cooking" continues unabated. And why not? "Joy" in hand, tens of millions of people -- from novices to professionals -- have learned to do everything from make a meat loaf to clean a squid to frost a wedding cake. For decades, "Joy of Cooking" has taught America how to cook, serving as the standard against which all other cookbooks are judged. "All About Salads & Dressings" upholds that standard. While keeping the conversational and instructional manner of the flagship book, "All About Salads & Dressings" is organized by salad type including green; vegetable and savory fruit; bean and grain; fish and shellfish; meat and poultry -- with such delicious classics and exciting innovations as Caesar Salad; Thai Beef Salad; Grilled Swordfish, Tangerine, and Jicama Salad; Tomato and Mozzarella Salad; Hot Apple Slaw; and Three-Bean Salad. And don't forget the dressings: everything from Basic Vinaigrette to creamy Green Goddess Dressing is covered. With a full primer on varieties of lettuce and suggestions for garnishing, "All About Salads & Dressings" illustrates how much more there is to salad than just lettuce. Whether you belong to one of the millions of American households that already own a copy (or two) of "Joy," or you have never cracked the spine of a cookbook before, "Joy of Cooking: All About Salads & Dressings" is for you. It is a spectacular achievement, worthy of its name. "Joy" has never been more beautiful.

Lettuce in Your Kitchen: Flavorful And Unexpected Main-Dish Salads And Dressings

Christopher Schlesinger

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Customer Reviews:
Total reviews: 8 Average rating: 5.0 of 5

The Only Salad Cookbook Worth Owning 5 out of 5 stars.
5 of 5 people found this review helpful.

I bought this book in hopes of having a real tool for eating better. So many cookbooks have a few ho-hum salad recipes here and there, and some of the other salad cookbooks I've seen have recipes that are just too elaborate for everyday cooking. This book has a broad range of interesting and tasty salads that are easy to make. You will never get bored, and your friends and guests won't either. The dressing part of each recipe makes a large amount so that you can have extra to use later (I always make half of the dressing recipe, toss the salad with just a few tablespoons, and still have a lot left over). So if you can only muster the energy to throw some lettuce in a bowl some night, you will have great leftover dressing to toss it with. Since I've been using this book, I have stopped buying bottled dressing and have even started growing my own salad greens.

Editorial Review:

Welcome to the world of the well-developed salad, where ingredients like black beans, grilled chicken, and shrimp are completely at home. Where roasted pears and other fruits become sweet companions to pleasingly bitter greens. Where toasted nuts or lemon-flavored bread crumbs add an unexpected crunch. Intrepid pioneers Chris Schlesinger and John "Doc" Willoughby are geniuses of juxtaposition who redefine the salad with their own delicious spin.

Very Salad Dressing (Very)

Teresa H. Burns

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

Fun Ideas 4 out of 5 stars.
3 of 3 people found this review helpful.

While this book is not as abundant in recipies as I had thought, it is well put together. Recipies are organized by catagory such as Vinagrettes and fruit based. Many are recommended to keep for only 2-4 days. The result is a larger portion than one family can have in a sitting.

The book is fun to look at and does inspire lots of tastey ideas. It would be an excellent gift for the foodie in your family.

Editorial Review:

Salad is a celebration of the season’s freshest vegetables and when doused in delicious dressings, its flavors and textures dance on the palate. Spice up your salads with VERY SALAD DRESSING, a collection of more than 70 mouthwatering recipes, from standards like Bob’s Blue Cheese or Olive and Herb Vinaigrette to more creative dressings like Red Onion and Poppy Seed or Pear-Apple Surprise. You’ll find dressings and marinades made from oil and vinegar (including five Caesar variations) and fruits and vegetables, as well as creamy dressings. Ditch the pricey processed commercial dressings—with VERY SALAD DRESSING, you’ll master a variety of homemade dressings that will please your family, friends, and most of all, your taste buds.

Quick from Scratch Soups & Salad Cookbook (Quick From Scratch)

Food & Wine Magazine, Sterling Eds.

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Customer Reviews:
Total reviews: 2 Average rating: 5.0 of 5

I love this book! 5 out of 5 stars.
6 of 6 people found this review helpful.

I love this book so much, I've purchased one for the camper, the boat, home, and have even given it as gifts. Of all the recipes in it that I've tried, 99% of them are delicious, and need very few (if any) adjustments. The salad section is great for those rough summer days when you're so hot you can't even think, let alone come up with interesting meals. Each dish is simple, and most are colorful and nice enough for guests.

Editorial Review:

Soups that simmer for minutes, not hours, and salads that know no season: 75 inviting recipes revolutionize this familiar hot-and-cold combo. “Soup’s on!” will become everyone’s favorite words when you serve up luscious Creamy Asparagus with Mushrooms and Gruyere Croûtes; a coconut-flavored and substantial Brazilian Shrimp Soup; Chicken Avogolemo (a Greek specialty), and Mexican Pozole. For winning salads that aren’t just lettuce, try an amazing Grilled Scallops over Mixed Green and Herb Salad; Chicken with Cucumber and Red Pepper, tossed in Honey Mustard Dressing; and Mixed Greens with Smoked Ham, Black-Eyed Peas, and Roasted Red Pepper Dressing.

Salads: Salads ("Australian Women's Weekly" Home Library)

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

Excellent cookbook 5 out of 5 stars.
1 of 1 people found this review helpful.

The Australian Women's Weekly series of cookbooks is outstanding. The recipes are fairly easy and quick to make, and are often new and different. Most importantly, they are all delicious.

This cookbook is called "salads", but that just means it's food that is served cold. There are a lot of main courses, such as Thai style beef style and Couscous with lamb meatballs.

There is a photo of every dish and this helps with knowing how to chop things, as well as with final presentation.

At the moment, this is my favorite in a great series of cookbooks.

Pretty good. 4 out of 5 stars.
0 of 0 people found this review helpful.

I like this series, but of the ones I have, this is not my favorite. The recipes I have made from this were all pretty good. My problem is that many of the ingrediants were not available in my area and it eliminated some of what I could make from the book. There is a large variety of salads and there is also a glossary and chart in the back for extra help. Even though I couldn't make some of the dishes, I would still recommend this cook book.

Editorial Review:

For those with appetites to appease in a hurry, this range of cookbooks should be useful. This volume is full of delicious ideas for salads that are all achievable in 30 minutes or less. It is filled with bright, colour photographs.

Ensaladas: Sensacionales ensaladas para todas las ocasiones y epocas del ano (Cocina paso a paso series)

Edimat Libros

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Editorial Review:

For chefs and novices alike, this handy series makes cooking a delight and eating a pleasure. Featuring cuisines from around the world, each recipe is depicted with clear instructions and illustrated sequences. The versatility and use of everyday ingredients to enhance and enrich meals is explored in each book.

 

Si comer es un placer, cocinar puede ser un deleite con esta colección de recetas mundiales, está pensado para cocineros y para los novatos. Todas las recetas incluyen claras instrucciones que se completan con ilustraciones. Estos libros revelan la versatilidad de los ingredientes más cotidianos así como estos trucos que enriquecen la comida.

The Complete Book of Dressings

Paulette Mitchell

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Customer Reviews:
Total reviews: 6 Average rating: 5.0 of 5

Editorial Review:

Forget about those fattening supermarket dressings. You do have an alternative. Making your own dressings at home is not only more healthful and more affordable, it is remarkably easy. The more than 100 dressings in this book can be whisked together quickly or prepared in a blender or food processor in seconds. Best of all, they taste great! And as Paulette Mitchell explains, these recipes will introduce you to a whole new repertoire of toppings for chicken, seafood, pasta, grains, beans, vegetables, greens, fruit salads, and more. The recipe introductions include some of her favorite enticing salad combinations, and you'll also find a handy chart with serving suggestions at the back of the book. Paulette suggests these dressings for pasta salads: Basil-Sherry Vinaigrette, page 31 Creamy Lemon-Caper Dressing, page 93 Honey-Dijon Dressing, page 107 Creamy Parmesan-Peppercorn Dressing, page 94 The Complete Book of Dressings offers flavors for every palate, from cool and creamy to exotic and spicy. Try them all and unleash your creativity. Some of Paulette's tips for successful salads:

• Most homemade dressings improve in flavor if allowed to sit for half an hour before serving, but remember to shake, stir, or whisk them just before adding to a salad.
• For a change, mix and match temperatures; serve a warm vinegar-and-oil dressing over chilled or room-temperature ingredients.