Learn to COOK - Salads: Innovative Main Courses, Appetizers, Desserts, and More
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List Price: $22.50
Our Price: $2.53
Your Save: $ 19.97 ( 89% )
Availability: Usually ships in 24 hours
Manufacturer: Clarkson Potter
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Average Customer Rating:  
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Binding: Paperback
Dewey Decimal Number: 641
EAN: 9780307338815
ISBN: 0307338819
Label: Clarkson Potter
Manufacturer: Clarkson Potter
Number Of Items: 1
Number Of Pages: 160
Publication Date: 2006-05-02
Publisher: Clarkson Potter
Release Date: 2006-05-02
Studio: Clarkson Potter
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Editorial Reviews:
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Salads are at long last taking center 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.
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Spotlight customer reviews:
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Customer Rating:
Summary: Awesome, creative ideas...
Comment: 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.
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