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1 Burnside Cooking and Food- Vegetables General

Salad (Williams-Sonoma Collection)


Salad (Williams-Sonoma Collection) Cover


Synopses & Reviews

Publisher Comments:

Tender spring asparagus. Luscious summer berries. Spicy autumn greens and bright winter citrus. More than any other dish, salad allows the characteristic flavors of each season to shine. A simple combination of fresh ingredients in a salad from your kitchen can be more impressive than even the most elaborate dish. andlt;BRandgt; Williams-Sonoma Collection andlt;Iandgt;Saladandlt;/Iandgt; offers more than 40 wonderful salad recipes, grouped by season to emphasize the importance of using ingredients as they reach their natural peak of ripeness. Whether you have a bumper crop of cherry tomatoes in your backyard or a handful of wine-colored beets from the farmers' market, there's a recipe here that offers a delicious way to prepare them. A chapter of portable salads will tempt you to plan a picnic, while a selection of classic salads — from Cobb salad to celery rand#233;moulade — rounds out the collection. andlt;BRandgt; Full-color photographs of each dish help make the choice an easy one, and each recipe is accompanied by a photographic sidebar that highlights an essential ingredient or cooking technique, making andlt;Iandgt;Saladandlt;/Iandgt; much more than a great collection of simple recipes. An informative basics section and extensive glossary fill in all you need to know to create the perfect salad. andlt;BRandgt;andlt;BRandgt; Salads bring out the best in fresh seasonal ingredients, whether they are delicate spring lettuces paired with soft goat cheese or crisp autumn apples tossed with toasted pecans. andlt;BRandgt; Williams-Sonoma Collection andlt;Iandgt;Saladandlt;/Iandgt; offers more than 40 easy-to-follow recipes, including both classic favorites and fresh new ideas. In these pages, you'll find inspiring salads designed to suit occasions throughout the year — from an informal summer picnic to an elegant dinner with friends. This vividly photographed, full-color recipe collection, appealing to both novice and experienced cooks, will become an essential addition to your kitchen bookshelf.

About the Author

Georgeanne Brennan is a well-known food writer and culinary teacher who divides her time between her small farm in northern California and her longtime home in Provence. She writes for such magazines as Bon Appétit, Fine Cooking, and for the New York Times and the San Francisco Chronicle. Her many books include the award-winning Food and Flavors of Haute Provence and Aperitif, as well as Savoring France in the Williams-Sonoma Savoring series.

Product Details

Barnhurst, Noel
Williams, Chuck
Barnhurst, Noel
Brennan, Georgeanne
Free Press
New York
Courses & Dishes - Salads
General Cooking
Cooking and Food-Salads
Edition Description:
Williams-Sonoma Collection
Series Volume:
no. 8
Publication Date:
June 2002
Grade Level:
100 full-color photos
9 x 8.25 in 25.165 oz

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Related Subjects

Cooking and Food » By Ingredient » Vegetables General
Cooking and Food » Dishes and Meals » Salads
Cooking and Food » General

Salad (Williams-Sonoma Collection) Used Hardcover
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Product details 120 pages Free Press - English 9780743224406 Reviews:
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