Customer Reviews

Main-Course Salads (Main-Course Series)

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This salad book by Ray Overton lived up to my every expectation. I have Ray's Main-Course Soups and am thrilled to know this is now a series. Can't wait to get Main-Course Sandwiches.

The recipes in the salad book are so creative and different. Some of our favorites are the Fiery Thai Beef Salad, Pecan Crusted Goat Cheese Salad, and the Southwestern (Layered) Black Bean Salad. The dressings are easy and can be made ahead (they're even better when allowed to sit in the fridge overnight). Can't wait to try more!

I met Ray at a demo/signing in NYC last month. He is a delight. Why haven't we seen him on the TV Food Network? He'd give Emeril some sleepless nights worrying about this creative guy taking over his Live show. With the books he's written and his vast culinary knowledge, humor, style, and personality, it's time for a change!

This is the best book available on quick, easy and wonderfully inventive salads. I have used several recipes and the results were awesome. I have ordered several copies to give as gifts. The recipes are easy the presentation sublime. Atlanta Chef's are the best!!!!

This collection of salad entrees by Ray Overton is so filled with delectable textures, colors, and flavors that it's hard to imagine any other salad cookbook coming close to this for imaginative combinations and presentations. Its cover, a "Winter White" Salad of pan-seared sea scallops, fresh mushrooms, walnuts, mixed greens, and raspberries, immediately catches the eye and whets the appetite. The rest of the collection continues this standard of color, taste, and texture, with a picnic salad of Curried Chicken and Wild Rice with apples, raisins, dried cranberries, and sunflower seeds; a special occasion salad of Grilled Duck Breast on mesclun greens with blueberries and currant vinaigrette; a glorious Ratatouille Torte on Baby Spinach; and a Fiery Thai Beef Tenderloin Salad with tomatoes, mint, lemon grass, cilantro, and lime.

Throughout the book, Overton remembers that the reader is not a professional chef, and he includes helpful notes regarding the cooking of any meats, poultry, and fish for use on the salads, along with alternatives for flavorings, suggestions for variations or additions, and explanations of procedures. All the main ingredients and most of the fresh herbs can be found in a well-stocked supermarket, and suggestions for appropriate garnishes are given for each recipe. Though all the recipes are not illustrated, the dozen photographs that are included are inspiring. A flavorful, well-designed cookbook with loads of unique recipes (Where else can you find a "Fried Green Tomato Salad" with bacon vinaigrette, for example), the book appeals equally to those who seek out the unique and those who prefer the tried and true standards. Mary Whipple