Salads: The new main course - Peter Gordon
Hardback. Very good condition. 2005
This inspiring book extols the salad as a satisfying main course, which excites the eye, delights the taste buds, fulfills today's drive to eat more healthily - and provides a delicious and satisfying meal. Beginning with an introduction to the key elements which go to create the perfect salad, the book features a dazzling array of ideas, including perfect party food like: Baby Little Gem Leaves filled with Spiced Peanuts, Green Mango and Mozzarella, everyday suppers such as a warm salad of Chorizo, Olive, Potato and Broad Bean with Crispy Onion, and dazzling dinner party centre pieces such as Crayfish, Avocado and Ginger salad with Wild Rocket and Chive Dressing.
As well as new ideas, there are also some sparkling re-workings of classic salads, such as: the Tweaked Tricolore: roast cherry tomato and mozzarella with the addition of guacamole, basil oil and corn chips.
There is also advice on different ways of adding 'crunch' to salads with deep fried shallots and toasted nuts, as well as some superb basic dressing recipes. The book also includes information on buying and growing more unusual greens, herbs and other salad ingredients.
This inspiring book extols the salad as a satisfying main course, which excites the eye, delights the taste buds, fulfills today's drive to eat more healthily - and provides a delicious and satisfying meal. Beginning with an introduction to the key elements which go to create the perfect salad, the book features a dazzling array of ideas, including perfect party food like: Baby Little Gem Leaves filled with Spiced Peanuts, Green Mango and Mozzarella, everyday suppers such as a warm salad of Chorizo, Olive, Potato and Broad Bean with Crispy Onion, and dazzling dinner party centre pieces such as Crayfish, Avocado and Ginger salad with Wild Rocket and Chive Dressing.
As well as new ideas, there are also some sparkling re-workings of classic salads, such as: the Tweaked Tricolore: roast cherry tomato and mozzarella with the addition of guacamole, basil oil and corn chips.
There is also advice on different ways of adding 'crunch' to salads with deep fried shallots and toasted nuts, as well as some superb basic dressing recipes. The book also includes information on buying and growing more unusual greens, herbs and other salad ingredients.
