Salads

40 Recipes for Fine Dining at Home

by Elaine Elliot

photographs by Julian Beveridge

In this book you'll find a wonderful array of bright, exciting new salad recipes created by master chefs and adapted for your home kitchen.
In this book you'll find a wonderful array of bright, exciting new salad recipes created by master chefs and adapted for your home kitchen.
Among the recipes are innovative and imaginative creations such as Salad with Caramelized Fennel and Pear Jus, Salad of Asparagus, Artichokes and Crisp Prosciutto, and Salad of Sautéed Lobster with Lobster Oil Vinaigrette. Others offer variations on familiar ideas, such as Green Salad with Maple Walnut Vinaigrette, French Honey Salad, Crazy Bean Salad and Tropical Caesar Salad.
These recipes look as great as they taste -- and anyone can make them! Each recipe has been tested and adapted for home use. For presentation and serving ideas, full-colour photographs, shot on location, show the dishes just as they are served to guests
Salads: 40 Recipes for Fine Dining at Home is another volume in the tantalizing Flavours series of fully illustrated cookbooks.

About the Author

Elaine Elliot

ELAINE ELLIOT is a food enthusiast who has spent countless weekends seeking out new and exciting food ideas at fine restaurants and inns. Her Flavours series includes 12 titles, ranging from Maple Syrup to Lobster. With her sister Virginia Lee, Elaine is also the author of the bestselling Maritime Flavours Guidebook & Cookbook. She lives in Kentville, Nova Scotia.(more)

Reviews

Praise for the Flavours series:
"The series presents Maritime cooking as unique, yet equal to the best that's available from leading-edge gourmet hot-spots like New York.
The books are big on appearances. Fine-food presentation is an art, the authors say, and the generous use of full-colour photography throughout the book reinforce their contention that presentation is one of the main ingredients in a recipe's durability.
The books are beautiful--the coffee-table books of the cookbook genre.
The recipes are intriguing and ... respect for the regional foods is unmistakable."
Janet Arnett, Canadian Book Review Annual

Subjects (BISAC)

Subjects

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