"The Gourmet's Vinaigrettes and Salads Cookbook"

Over 180 exquisite new salads and vinaigrettes created by Chef Keith A. Huffman, offer quick, easy, and delicious ways to experiment with new flavors

Chef Huffman began his career in St. Paul, Minnesota, after graduating from the extensive Saint Paul Technical College culinary program. While perfecting his natural ability, Chef Huffman placed in two national cooking competitions and in 1996, he was awarded the coveted "Silver Toque Award."

Reviews

"The recipes in "The Gourmet's Vinaigrettes and Salads Cookbook" are easy to follow and you can almost taste the finished product as you read through the recipes "The Gourmet's Vinaigrettes and Salads Cookbook" is a must for all professional and home cooks."
--Chef Frankie Jedneak, Certified Executive Chef, President of the American Culinary Federation Minneapolis Chapter.

""The Gourmet's Vinaigrettes and Salads Cookbook" contains easy to follow recipes and wonderful explanations for each. Chef Huffman uses fresh and creative ingredients to tantalize the taste buds."
--Christopher J. Dwyer, Certified Executive Chef, Chef Instructor at Minneapolis College, Vice President of the American Culinary Federation Minneapolis Chapter.

Cook the simple and flavoursome food of the South of France with acclaimed chef Alex Jackson's Provencal. Provencal is the stunning reissue of Alex Jackson's widely acclaimed first book Sardine. This unique collection of recipes encapsulates the beauty and simplicity of Provencal French cooking and shows you how to recreate the flavours of the South of France at home. Provence and Languedoc are France's window onto the Mediterranean Sea and all that lies beyond, and the culinary influences that converge there make for a cuisine that is varied, rich and deep. The recipes are unpretentious and seasonal, highlighting Alex's belief that cooking the food of Provence is about simplicity, good ingredients and generosity of spirit. Lovingly described, the recipes evoke the South of France with their warmth and flavour; from Bouillabaisse and Autumnal Grand Aioli to a Tomato and Tapenade Tart and Nougat Ice Cream with Fennel Biscuits. The book is divided into seasons and each season contains a 'Grande Bouffe' - a set menu for a feast - so you can really impress your guests and celebrate many wonderful ingredients in one evening's cooking. Provencal promises to reignite a love affair with French provincial cooking, celebrating its multitude of influences, its focus on seasonal eating and, ultimately, an attitude to food which centres around sharing and enjoyment.

Delicious and beautiful recipes from Martha Stewart's personal salad chef and the self-proclaimed "Bob Ross of salads." Offering more than 100 inspired recipes, recipe developer and food stylist Jess Damuck shares her passion for making truly delicious salads. Salad Freak encourages readers to discover and embrace their own salad obsessions. With the right recipes, you will want to eat salad for every meal and never get bored. By playfully combining color, texture, shape, and, of course, flavor, Damuck demonstrates how a little extra effort in the kitchen can be meditative, delicious, and fun. The recipes-such as her Citrus Breakfast Salad; Tea-Smoked Chicken and Bitter Greens Salad; Caesar Salad Pizza Salad; and Roasted Grapes, Ricotta, Croutons, and Endive Salad-are meant to be hearty enough for a meal all year round but versatile enough to be incorporated into a larger menu. For Damuck, the perfect salad balances each bite, with something tart enough to twinge your cheeks, something sweet to balance out the bitter, and something with a little salty crunch to finish. Salad Freak is not just about eating to feel good; it's about confidently combining flavors to create fresh, bright, and satisfying meals that you will want to make again and again.

Known as the guru of no-dig, Charles Dowding has updated his definitive book on salad-growing in this beautifully illustrated new edition: how to have tasty salad leaves all year round in a garden, balcony or windowsill; how to grow micro leaves and how to serve them in delicious recipes, all using organic or permaculture principles. Great for food lovers keen to eat tasty food with a low carbon footprint. This compendium of practical methods for growing a wide variety of salads throughout the year, will inspire you to grow your own, whether on a windowsill, in your garden or on the allotment. Here is all the information you need for productive, healthy and tasty salads. Learn the subtleties of salad seasons and virtues of different leaves throughout the year. And when your table is groaning with the abundance of your harvests, there are delicious and imaginative recipes by Stephanie Hafferty, exploiting the fantastic flavours, colour and vitality of home grown salad leaves.

Many of the earliest books, particularly those dating back to the 1900's and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.