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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.
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 Authors
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."
"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
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