A vibrant full-color cookbook featuring unbeatable recipes for everyoneâ²s favorite summer sidePotato salad is a summertime classicndash;a star side dish at picnics, cookouts, potlucks, and other warm-weather get-togethers. Now Debbie Moose presents 65 recipes for potato salads that are out of this world, accompanied throughout with vibrant color photographs. People will find great recipes for old-time favorites, such as Classic Potato Salad and German Warm Potato Salad. But most of the recipes are deliciously differentndash;Rosemary-Roasted Garlic Fingerlings, Curry Potato Salad, and Greek Potato Salad, to name just a few. Complete with recipes featuring other root vegetables, such as sweet potatoes and beets, as well as Buffalo Chicken Spuds and other one-dish meals, Potato Salad is an indispensable summertime companion.Debbie Moose (Raleigh, NC) is a writer and editor whose books include Deviled Eggs (978-1-55832-272-1), Fan Fare (978-1-55832-338-4), and Wings (978-0-470-28347-9). She is a former food editor at the Raleigh News & Observer, where she currently writes the ldquo;Sunday Dinnerrdquo; column. Her Web site is debbiemoose.com.
Beyond Iceberg Lettuce and Beefsteak Tomatoes a] From gourmet salads to classic macaroni and potato varieties, salads are the food for all seasons. With over 110 recipes to choose from, hereas the perfect book to spice up oneas salad repertoire. It includes advice on how to select the best ingredients, tips for quick preparation, salads for all courses, and international cuisine. A-16-page full-color photo insert by a professional food stylist and photographer A-Over 110 exciting, new, classic, and international recipes, with dozens for Dressings A-Also available as an e-book
Menlo Park, CA : Distributed by Sunset Books, c2009.
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.
Salad leaves for all seasons : organic growing from pot to plot
Charles Dowding ; with drawings by Jennifer Johnson.
Totnes, Devon : Green Books, 2008.
With Salad Leaves for All Seasons you can bring abundant harvests of delicious and attractive leaves to your table all year round, whatever the size of your growing space. Here is all the information you need for growing healthy plants, including: Details of a wide variety of salad leaves, Growing outdoors in winter, Growing micro leaves, Dealing with pests.
Credited with moving vegetarian cooking from the fringes of American society to mainstream dinner tables, Mollie Katzen has proved that there's more to salad than tossed greens. With fresh fruits and vegetables, pungent cheeses, beans, oils, herbs, and nuts, a salad can be a hearty meal in itself. Celebrating THE MOOSEWOOD COOKBOOK's 30th anniversary, the latest addition to the MOLLIE KATZEN'S RECIPES series brings together her classic salad combinations from MOOSEWOOD and ENCHANTED BROCCOLI FOREST in a convenient easel format. Each recipe is lovingly hand-lettered and illustrated with Mollie's distinctive pen-and-ink drawings, making this timeless collection the perfect kitchen countertop companion. A collection of 50 salad recipes from the best-selling author of THE MOOSEWOOD COOKBOOK, in a sturdy, compact easel format for easy reference while cooking. Katzen's books have sold more than six million copies. MOOSEWOOD was inducted into the James Beard Foundation Cookbook Hall of Fame for its "significant and enduring impact on the way we cook and understand food." Mollie Katzen was named by Health magazine as one of the five "Women Who Changed the Way We Eat."