100 Great Salad Dressings [Paperback]

Sally Griffiths (Author), Simon Wheeler (Photographer)

Book Description

Publication Date: January 1, 2002

Brimming with quick and easy recipes, 100 Great Salad Dressings will transform a plain salad into something special. As the most delicious results depend on a cunning combination of the finest ingredients, you are guided through the uses and properties of an array of oils, vinegars, and flavorings. The recipes include not only the classic vinaigrettes, but also a host of tempting hot and cold dressings, like Sun-Dried Tomato, Toasted Sesame, Parmesan, Caper and Anchovy—even Champagne and Pine Nuts and Chorizo and Watercress. There are also luscious dressings for fruit, including Apricot and Almond, Blood Orange and Clove, and Lemon and Thyme. It is a bonanza for salad lovers.

Editorial Reviews

From Booklist

Summer brings an abundance of leafy greens from the garden, just begging to be turned into refreshing salads. Salads also fill the bill on sultry afternoons when the cook doesn't want to sweat over a hot stove. Yet many people are still afraid to make their own dressings, relying too much on manufactured bottled versions. Sally Griffiths and her coauthor remedy this with 100 Great Salad Dressings. To make tasty dressings, the cook first must know the properties of the oils, vinegars, and seasonings that the dressings comprise. So Griffiths lays out the differences among oils, particularly the properties of different olive oils and their cousins, the nut oils. She does the same for vinegars, noting the usefulness of flavored varieties and of balsamic vinegar. Her recipes for salad dressings start with simple vinaigrette variations and go on to highly specialized ones such as Passion fruit and Lemon Balm Dressing and Caraway and Smoked Bacon Dressing. Mark Knoblauch
Copyright © American Library Association. All rights reserved

From the Publisher

Brimming with quick and easy recipes, 100 Great Salad Dressings will transform a plain salad into something special. As the most delicious results depend on a cunning combination of the finest ingredients, you are guided through the uses and properties of an array of oils, vinegars, and flavorings. The recipes include not only the classic vinaigrettes, but also a host of tempting hot and cold dressings, like Sun–Dried Tomato, Toasted Sesame, Parmesan, Caper and Anchovy—even Champagne and Pine Nuts and Chorizo and Watercress. There are also luscious dressings for fruit, including Apricot and Almond, Blood Orange and Clove, and Lemon and Thyme. A bonanza for salad lovers.

Product Details

• Paperback: 96 pages
• Publisher: Cassell (January 1, 2002)
• Language: English
• ISBN-10: 1841881694
• ISBN-13: 978-1841881690
• Product Dimensions: 9.3 x 9.1 x 0.2 inches
• Shipping Weight: 10.7 ounces
• Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
• Amazon Best Sellers Rank: #2,141,979 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

13 of 13 people found the following review helpful:

5.0 out of 5 stars Kitchen Essential, February 23, 2006

By 

Thomas G. - See all my reviews

This review is from: 100 Great Salad Dressings (Paperback)

Salads have become a much more important part of our diet, since my wife and I have made a commitment to start eating healthier. The problem was that the ingredients in most bottled salad dressings read like a toxic waste dump. They also lack any real taste to speak of. So I bought Sally Griffiths book, "100 Great Salad Dressings" and thought I'd give making our own dressings a shot. The recipes are idiot-proof. Anyone can follow them. And, so far, we have gone through nearly a dozen of them and haven't hit a dud yet. We've got about fifty cookbooks of various sorts around here and "100 Great Salad Dressings" has become one of the top three most used.