Salads are nature's gift to the menu maker. Every country has its special salads, but America is the salad bowl of the world. No other nation has so many types of greens available all the year round. The American chef has at hand the materials for creating an astounding variety of salads - and his creativity is bound only by the scope of his imagination. This marvelous abundance, and its many appetizing uses, is the subject of Carol Truax's book The Art of Salad Making.
This book begins at the beginning, with directions for one of the most important steps in preparing a salad - the proper washing and drying of the greens. The author then explains the difference between them - at last the reader is told exactly what Bib Lettuce is, Leaf Lettuce and Curley Endive, to name only a few. This book is enhanced throughout with practical advice and with amusing anecdotes that lend emphasis to many of the author's directions.
Then come the salads themselves. You have Fish Salads, Spanish Olive Anchovy Salad, Brazilian Avocado Salad, and of course the traditional Chef's Salads, just to name a few. Then you have the dressings and herbs and spices and on and on.
The Art of Salad Making was copyright 1968. It measures 8 1/2 x 6 x 3/4 (approx.) and contains 210 pages. On a scale of 1 - 10 with 10 being 'like new' I rate the book an 8 and the dustcover a 7. This book is a steal for any cooks collection. Priced perfectly at $2.75 plus shipping at Books, Books & More - Adopt a Book.
No comments:
Post a Comment