Reviews (6)

Big results for small people
This is the best cookbook I know for pre-K kids. The recipes are simple and clearly illustrated, but they're real food - lots of the dishes here would be welcome at any dinner table. If you want to build your child's self esteem, respect and genuine achievement are the best way to do it. This book respects the child's intelligence, and offers the achievement of making a real contribution to the family's meal. Your child will need some help with this book, but you may be surprised at just how little.
another winner from katzen
I love all of Mollie Katzen's books so I was not suprised that Salad People was wonderful as well.
Great healthy food cookbook for young sprouts!
This cookbook is a real gem in the world of children's cookbooks.All of the kids' cookbooks I have seen in the past are heavily laden with sugar, chocolate, and more sugar.This one focuses on simple, healthy recipes such as "Cool Cucumber Soup" with cucumber, mint, honey, and yogurt; or "Foccacia" made with storebought pizza crust, olive oil, and rosemary.
Read more

Subjects:  1. Children's Books/Ages 4-8 Nonfiction    2. Children's Books/Ages 9-12 Fiction    3. Children: Grades 1-2    4. Children: Kindergarten    5. Cooking & Food    6. General    7. Juvenile Nonfiction    8. Vegetarian cookery    9. Food & Drink / Cookery    10. Salads   

Reviews (7)

Good way to start eating luscious greens
I have been wanting to add greens to our family diet for years but needed help learning about the individual plants and how to cook them. This book is a good primer, teaching the reader about the general character of each of the most commonly available greens, what nutritional aspects they add to the diet, their flavor, texture, and how they combine with other foods to make a better meal. Importantly, the authors provide advice about the best (and worst) ways to cook each green. The recipes are simple and tasty.
Love this book!
It has so many recipes to choose from.This book is great. I recommend it to all of my clients.

Buy in bulk
What impresses me most about this book is that the authors have been able to come up with a tremendous variety of ways to prepare the various types of greens without becoming repetitious or including any horrors.I created a kale dish from this book that became a newfound family favourite to my European parents--something I figure to be just short of a miracle, given a North American cookbook.The recipes are well thought out in terms of flavour and texture, and the vast majority have been planned out to taste perfect without meat, milk, cheese or eggs--a bonus for anyone that has to cook for both themselves and someone on any sort of special diet at the same time (and doesn't want to suffer).Even for the jaded cook, this book will provide tasty, natural, new ideas on what to do with a wide range of greens.I�ve been buying copies and handing them out like some sort of missionary.A great, unique book. ... Read more

Subjects:  1. Cookery (Greens)    2. Cooking    3. Cooking / Wine    4. Courses & Dishes - Salads    5. Greens    6. Health & Healing - General    7. Specific Ingredients - Vegetables    8. Cooking / Vegetables   

Reviews (11)

I love this one!Buy it just for the apple crisp recipe!
I like this one much better than the original California Pizza Kitchen Pizza recipe book.The pizzas really are too complicated for me to want to make at home.But the recipes in this book for soups, salads, sides & desserts are wonderful and easy to replicate at home.
Great Spring Rolls!
The reason why I bought this book was because of the Thai Chicken Springrolls. I always like buying them at CPK. Although they don't have the "Mediteranean" version in this cookbook I do enjoy the Thai ones very much due to their spicy sauce and fresh ingredients. One thing to know about the CPK cookbooks is that many of their recipes take a long time to prepare and several of them probably have ingredients that you won't normally have in your kitchen. The Thai rolls typically take me about three hours in total to make but like many of the dishes in this book, can be not fully assembled and stored in the refrigerator until it is time to do a final heating and serve. Once you serve them any problems that you had will be over though and you'll receive tons of compliments on your food.
It's not just the pizza!
These innovative restauranters have captured the loyalty of many customers who enjoy their unique pizzas but were asking for "significant others" i.e. salads, soups, desserts, sandwiches.
Read more

Subjects:  1. Cookery (Pasta)    2. Cooking    3. Cooking / Wine    4. Courses & Dishes - Pizza    5. Courses & Dishes - Salads    6. Regional & Ethnic - American - California Style    7. Salads    8. Soups    9. Specific Ingredients - Pasta    10. Cooking / American / California Style    11. General cookery    12. National & regional cuisine   

Reviews (3)

Recommended for Economical Variety and Simplicity
This is the tenth cookbook by Benedictine Monk Brother Victor-Antoine D'Avila-Latourrette and the fifth that is organized to reflect recipes by season or by other milestones in the course of the year. The recipes also tend to reflect the diet of a Benedictine monastery in upstate New York, which means there is very little protein in the dishes aside from legumes, cheese, eggs, and canned fish. Healthy and attractive
Organized by season, Brother Victor's latest (after "Twelve Months of Monastery Soups") begins with a primer on ingredients and preparation. A list of salads-by-category follows: classic international (Indian Curried Lentil) rustic (Mushroom and Arugula), exotic (Madagascar Date-Nut), creative (Herbed Tofu), pasta (Mint Flavored Fusilli), fish (Salmon and Avocado), Italian (Artichoke Heart), French (Salade au Roquefort), fruit (Persimmon and Greens), and Saints' (St. Cecile Cauliflower Salad). Inspiring in Many Ways
The collection of recipes in Twelve Months of Monastery Salads will inspire any die-hard carnivore to expand culinary horizons.From the straightforward Salade du Barry (cool weather veggies in a basic vinaigrette) to Heavenly Fruit Salad with Camambert, Brother Victor-Antione has compiled a stunning array of recipes (some rather ancient) and organized them to suit the home cook who is interested in healthy, seasonal eating.Read more

Subjects:  1. Cooking    2. Cooking / Wine    3. Courses & Dishes - Salads    4. Salads    5. Vegetarian cookery    6. Vegetarian cooking    7. Cooking / General   

Editorial Review

For every occasion there seems to be a suitable soup: chicken soup for when you're under the weather, chili for the big football game, cheese soup for après-ski. Author and food writer Ken Haedrich relishes and highlights the unique character of soup in Read more

Reviews (8)

Best Soup Book Out There
I love soup and have several soup cookbooks. This is the best by far. The breads and salads to serve alongside the soups are also fantastic. Must try recipes (my favorites) Vegetarian Split Pea (the addition of BBQ sauce instead of meat is genius); Cabbage Paprikash, and the slow-roasted tomato foccacia.You will not be disappointed by the soup book for all seasons. Haedrich has a gift in recipe development!

I love this book!
I'm a soup junkie- I literally eat soup for breakfast, lunch and dinner on a regular basis - and I'm so happy with this book! Every recipe has turned out well, and so far none are terribly time-consuming (yet they still all have a nice homemade-with-love vibe to them). I also appreciate the variety of salads- I'm always trying to add more veggies and more variety into my family's diet and this book has really inspired me. I have not tried the breads yet, mostly out of bread-making fear, but they don't really look too hard, and I'm actually gearing up to try one right now. The author has a nice folksy tone that makes the book pleasant company in the kitchen as you wait for your veggies to "sweat" and the menus are well-organized by season, though he encourages you to mix and match as taste and availability of ingredients dictates. A great addition to any cookbook collection, and a must for fellow soup junkies!

Soups to die for
Bought this book in Shipshewanna IN in getting ready for football tailgating.Was the hit of the Saturday soups.The Curried Pumpkin and Cheddar Bisque is to die for -- and I had a lot of people who agreed.Can't wait to try the Garlicky White Bean and my husband's favorite, Scallop & Crab Bisque.Will be looking for more books by Ken Haedrich!Well written, easy to follow, ingredients available and fun to make!
Read more

Subjects:  1. Bread    2. Cooking    3. Cooking / Wine    4. Courses & Dishes - Bread    5. Courses & Dishes - Salads    6. Courses & Dishes - Soups & Stews    7. General    8. Menus    9. Salads    10. Soups    11. Non-Classifiable    12. Soups & starters   

Reviews (3)

Excellent Treatment of Seasonal Dishes. Buy It!
`Keep It Seasonal' by international restauranteur, Annie Wayte is a fine example of how to do a book on seasonal recipes. While Ms. Wayte has obviously gone to school with Deborah Madison's doctrines, specifically those in Madison's `Local Flavors', it seems to me that at least compared to `Local Flavors', Ms. Wayte has actually done a better job of promoting seasonal cooking.
Excelente!
Excelente recetario, especialmente para gente que vive sola o que es media floja para guisar.Las recetas son originales, ricas y lo mejor es que se adaptan a los ingredientes de cada temporada.Altamente recomendable!!!

Gorgeous and Practical
I've read about the author in a few magazines recently (and in the NY Times last year, I think), so when I saw the book, I was at first worried that it was too beautiful and full of amazing photos and so the food must be difficult. But I was wrong - I've tried a few things and they are really pretty simple. And it's great that I can look up recipes in the Spring chapter right now and know that the ingredients are in season. As well, the recipes are really creative and I love that Ms. Wayte includes sweet soups and sandwiches as desserts - I made rubarb soup last night! However, the best recipes, at least from the way they look in the book (I think there is a photo of every recipe), must be the salads. There are some amazing combinations and they all look like they could be a meal in themselves.
Read more

Subjects:  1. Cookery    2. Cooking    3. Cooking / Wine    4. Courses & Dishes - General    5. Courses & Dishes - Salads    6. Courses & Dishes - Soups & Stews    7. Salads    8. Seasonal    9. Soups    10. Cookery dishes & courses    11. Cooking / Seasonal   

Editorial Review

You know to first consult Read more

Reviews (3)

Highly Recommended
I highly recommend this book. The book has 8 chapters dedicated to different kinds of salads and they're:
Fab Salads
This book has a great variety of classical and new salads. They all are not only delicious, but the recipies are well-written and thorough. The book also contains other cooking tips that help make your salads better. What a great resource for summer cooking.

You can prepare a different salad every night
Cooking in the summer is drag. It can make your whole house hot.I recently found a great new book I fell in love with.This book on salads and dressing is produced by the Joy of Cooking folks.So you know they will provide excellent recipes. I have always had a hard time creating salad dressings, and original salads.Guess what?This book does it will ease. This book is well organized, and easy to read. I love all of the extra tips and extra material that they add to the book. I hope you will enjoy this book as much as I have. ... Read more

Subjects:  1. Cooking    2. Cooking / Wine    3. Courses & Dishes - Salads    4. Courses & Dishes - Sauces & Dressings    5. General    6. Methods - General    7. Salad dressing    8. Salads    9. Cooking / Salads   

Reviews (1)

Good only if you don't own "The New Best Recipe" by Cooks Illustrated
A passionate home cook that has been honing her cooking skills for the last 25 years, concentrating on Italian cooking for the last 10 years, writes this review.My favorite cookbooks are "The Professional Chef" by the Culinary Institute and "Culinary Artistry".With more than 500 cookbooks in my collection I am usually disappointed in my recent cookbook acquisitions.If you do not own "The New Best Recipes" by the same editor you will like this book, if you do, read on.
Read more

Subjects:  1. Cookery (Vegetables)    2. Cookery, American    3. Cooking    4. Cooking / Wine    5. Courses & Dishes - Appetizers    6. Courses & Dishes - Salads    7. Courses & Dishes - Side Items    8. Methods - Quick & Easy    9. Side dishes (Cookery)    10. Cookery dishes & courses    11. National & regional cuisine    12. USA   

Reviews (1)

A very nice book of classics and seasonal salads.
`Williams-Sonoma Salad' with recipes and text by Georgeanne Brennan, under the general editorship of Williams-Sonoma founder, Chuck Williams is an excellent little, inexpensive hardcover book all about salads. Unlike some other grandly titled books on salads, this little volume does two big things right for a salads only book.
Read more

Subjects:  1. Cooking    2. Cooking / Wine    3. Courses & Dishes - Salads    4. Salads    5. Cooking / Salads    6. General cookery   

Subjects:  1. Cookery    2. Cooking    3. Cooking / Wine    4. Courses & Dishes - Salads    5. Methods - Quick & Easy    6. Salads    7. Sale Books   

Reviews (2)

Chicken Must Have
There's more to chicken salad than mayo and celery.This book has many new angles proving that there's more than one way to pluck a chicken. good chicken recipes
If you like chicken, this is a good book for you to have.We have only made a couple of the recipes, but they were easy and delicious.Although most are salad, there are other chicken and poultry recipes here, too, so you can satisfy diverse appetites.This book would make a good hostess gift, since everyone can use new chicken recipes. ... Read more

Subjects:  1. Cookery (Chicken)    2. Cooking    3. Cooking / Wine    4. Courses & Dishes - Salads    5. Salads    6. Cooking / Salads   

Reviews (1)

A collection of good salad recipes in a mediocre book.
`Sensational Salads' by book assembler and editor, Barbara Scott-Goodman is a great idea with a mediocre realization. Salads are one of those culinary topics which deserves at least one or more great books. What the author has given us is nothing more than a collection of vaguely original salad recipes with poor exposition on ingredients and what I believe are modestly good results.
Read more

Subjects:  1. Cooking    2. Cooking / Wine    3. Courses & Dishes - Salads    4. Salads    5. Cooking / Salads   

Reviews (1)

Easy, quick chapters separating dressings by vinaigrettes
Finally: a guide to salad dressing which provides easy, quick chapters separating dressings by vinaigrettes, creamy and low-fat dressings and which packs in a wide variety of toppings, from the classic Blue Cheese and Caesar to Maple Thyme Vinaigrette and Creamy Lemon Yogurt. No color photos in Salad Dressing 101, but these very simple dressing recipes don't really need anything more than a blender for 2-minute productions that would enhance any salad dining occasion.
Read more

Subjects:  1. Cooking    2. Cooking / Wine    3. Courses & Dishes - Salads    4. Courses & Dishes - Sauces & Dressings    5. Cookery (Salad dressing)    6. Cookery dishes & courses    7. Cooking / Courses & Dishes / Sauces & Dressings    8. Salad dressing   

Editorial Review

Perfection Salad, a dish that won its creator first prize in a 1905 cooking contest, consisted of pristine molded aspic containing celery, red pepper, and chopped cabbage. Laura Shapiro, author of this eponymous social history, part of the Modern Library Food series, takes the salad as a model for the domestic science movement, an intriguing women's crusade of the late 19th and early 20th centuries. Bent on convincing housewives that the way to domestic order lay in cooking "dainty" nutritional meals from sanitary ingredients in "scientific" kitchens, the movement helped give birth to our mass-market food scene, with its reliance on home economics precepts, processed convenience foods, and no-cook cooking--our cuisine of boil-in bags and microwave frozen dinners. Entertaining and informative, but also unexpectedly moving, the book chronicles in numerous intriguing stories the ways in which an impulse to liberate women from the drudgery and imprecision of daily food preparation led to its debasement. It's a fascinating story, of interest to anyone who wonders why and how we cook and eat--and think about food--as we do.Read more

Reviews (4)

fascinating
the late 19th century movement for scientific household management is an almost unbelievable amalgam of middle-class protestant social standards and religious impulses, intellectural curiosity and discipline, political thought (compare it with leninism--everything the same for everyone all the time, and the middle class knows better than the proletariat), and naivete.while having less influence on its time than its proponents would acknowledge (even when reporting its failure), the movement led, through corporate exploitation and perversion, to many of the problems with eating, cooking, and "food production" in america today.it also led to many improvements we take completely for granted. Fascinating and scholarly read
Foodies and feminists alike should read this book.As part of the Modern Food Library reprints, chosen by Ruth Reichl (who is known for her good taste and her own laudable literary contributions - "Tender at the Bone" and "Comfort Me with Apples"), "Perfection Salad" describes all the elements present at the turn of the century that combined to forever change the way Americans view food.Food, its preparation and presentation became a female obsession in an time where the kitchen was really the only arena in which a woman could rule.The female nutritionists and cooks from that era seemed bent upon exerting control on SOMETHING, and that something turned out to be food - with sometimes terrible consequences.After reading "Perfection Salad", I understood the recipes that my grandmother (born in 1898) and my mother after her learned and served.Don't be frightened by the scholarly look of "Perfection Salad" - there are hilarious nuggets in the text - like color-themed menus (everything green and white, for example), putting everything into gelatin for the sake of "daintiness" (no messy lettuce leaves hanging out of your mouth) and covering absolutely anything and everything with "white sauce".For more laughs, peruse "The Gallery of Regrettable Food" by James Lileks in which he has gathered some of the most revolting-looking photos of the consequences of "Perfection Salad".

Ever wonder where pineapple-marshmallow salad comes from?
This highly readable, beautifully researched book provides a fascinating look into American "cuisine" circa 1850-1920. The Boston Cooking School and other institutions promoted Americanization through cooking conducted on scientific principles, although immigrants proved reluctant to give up their "coarse and unsavory" meals for triumphs of digestibility such as the following, served to President Wilson on his first day in office: "cream of celery soup, fish with white sauce, roast capon with two white vegetables, a fruit salad,and a dessert made with gelatin, custard, and whipped cream"(212). Other triumphs included a salad made of bananas and pimentos bound together with mayonnaise and whipped cream and, later, grapefruit pieces mixed with dessert mints. Often funny and always interesting, this book Read more

Subjects:  1. Cookery    2. Cooking    3. Cooking / Wine    4. Essays    5. History    6. Home Economics Education    7. Home economics    8. Study and teaching    9. United States    10. Women's Studies - History    11. Cooking / History    12. History of specific subjects    13. Salads    14. Women's studies   

Subjects:  1. Cooking    2. Cooking / Wine    3. Courses & Dishes - Salads    4. Salads    5. Cooking / Salads   

Subjects:  1. Cooking    2. Cooking / Wine    3. Courses & Dishes - Salads    4. Courses & Dishes - Side Items    5. Health & Healing - Low Fat    6. Health & Healing - Weight Control    7. Low-fat diet    8. Recipes    9. Salads    10. Health & wholefood cookery    11. Soups & starters   

Reviews (1)

Salads for all Seasons and Meals.Nice Gift Book.
Petersen-Schepelern encourages her readers to think creatively about salads; her recipes may can be used"for a light snack or a substantial meal, to serve as an appetizer, or as a palate-cleanser between the entree and the cheese. There's even a fruit salad..."
Read more

Subjects:  1. Cooking    2. Cooking / Wine    3. Courses & Dishes - Salads   

Reviews (2)

--Enjoyable--
Vicky Moon has assembled a nice assortment of Southern salad recipes that take the reader up the eastern coast, from the Florida Keys to Northern Virginia and Washington, D. C.She calls it "Margaritaville to Egoville."The book is witty with bits of humor and antidotes about her travels. Lovely Cookbook with Juicy Stories!
This lovely, little cookbook combines recipes and fun, inside-the-loop stories about prominant Southern figures.I thoroughly enjoyed Vicky Moon's book "Middleburg Mystique," and I'm glad this book is just as good. ... Read more

Subjects:  1. Cookery, American    2. Cooking    3. Cooking / Wine    4. Courses & Dishes - Appetizers    5. Courses & Dishes - Salads    6. Regional & Ethnic - American - Southern States    7. Salads    8. Southern style    9. Cooking / American / Southern States   

Reviews (2)

You're Gonna Want this Book if You're a Salad Lover
Seven years ago my husband Dub and I sailed into Whangarai Harbour in New Zealand. On our way in I spied some friends or ours, Gayle and John, who we'd met in Tahiti. They were Kiwis and they were ending their five year circumnavigation, home at last. We anchored close to their boat and later dinghied over for sundowners (usually Coke and Rum). That evening, as usual, we told tall tales of our adventures at sea and we congratulated ourselves on being in this wonderful place at this wonderful time. Later, as we were saying our goodbyes, Gayle gave me her set of the Salamandar Book of Series Cookbooks. They are sold by HP Books in the States as paperbacks. Gayle carried these books around the planet and now she was giving them to me, complete with her notes (written in the books) on the recipes, how well she and John liked certain dishes, which were their favorites, how hard they were to prepare. She knew I was a cook and she thought I'd appreciate them. She was right.
Great introduction.
In its roughly 50 parts, all written by experienced cooks and cook book writers, HP Books' "The Book of ... Cooking" series takes you to the cuisines of various regions of the U.S. and around the world; all in easy to follow, well-explained recipes.Read more

Subjects:  1. Cooking    2. Cooking / Wine    3. Courses & Dishes - Salads    4. Salads    5. Cooking / Salads    6. Food & Drink / Cookery