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Williams-Sonoma Collection: Salad Hardcover – June 5, 2002


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Editorial Reviews

Review

Chuck Williams It is my hope that the recipes in this book will inspire you to get into the kitchen and start cooking!

About the Author

Georgeanne Brennan is an acclaimed food writer who also runs a vacation cooking school in a medieval village in Haute Provence, France. Her many cookbooks include the award-winning Food and Flavors of Haute Provence and Aperitif, as well as Savoring France in the Williams-Sonoma Savoring series. Georgeanne writes features for the San Francisco Chronicle's food section and is a regular contributor to Fine Cooking and Bon Appétit. She lives with her husband on their small farm in Northern California. They have four children.
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Product Details

  • Series: Williams Sonoma Collection
  • Hardcover: 120 pages
  • Publisher: Free Press (June 5, 2002)
  • Language: English
  • ISBN-10: 074322440X
  • ISBN-13: 978-0743224406
  • Product Dimensions: 8.2 x 0.7 x 9 inches
  • Shipping Weight: 1.4 pounds
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (15 customer reviews)
  • Amazon Best Sellers Rank: #420,008 in Books (See Top 100 in Books)

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Customer Reviews

4.5 out of 5 stars
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Most Helpful Customer Reviews

125 of 126 people found the following review helpful By B. Marold HALL OF FAMETOP 500 REVIEWER on July 17, 2005
Format: Hardcover
`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.

For starters, it's first chapter of recipes has seven (7) recipes for major, classic salads, almost all of which originated in French, Italian, or American cuisines. These are:

Caesar Salad

Cobb Salad

Potato Salad

Salade Nicoise

Celery Root Remoulade

Insalata Caprese

Ambrosia

The second `big' thing it gets right is that the next four chapters cover salads appropriate to each of the four seasons. While your average megamart has virtually all fruits and vegetables throughout the year, there are still some important seasonal considerations that make a difference in the quality or cost of a salad. For example, asparagus and artichokes are far cheaper in the spring than at any other time of the year; tomatoes and fresh corn are at their very best if obtained locally in the summer; apples and pears are freshest in the fall, and citrus is most abundant and least expensive in the winter.

The last chapter of recipes gives us seven (7) `picnic' salads whose taste improves over time or which are easily assembled at the last minute `on site'. They are also very good for extended periods without refrigeration as they contain no mayonnaise or any other uncooked or semi-cooked eggs.
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17 of 19 people found the following review helpful By Paula Madsen on December 1, 2010
Format: Hardcover Verified Purchase
I bought this book based on pictures alone because I was convinced that the salads would be amazing. First, 80% of the recipes include anchovies as an ingredient. If you don't like anchovies, you're out of luck. Secondly, many of the recipes seem fickle - either over salted or the process of making them is made far, far, far too complicated when it could be easily done another way. Borrow this from a friend or from the library and then decide whether it's a good fit for you.
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3 of 3 people found the following review helpful By tarahuber on October 29, 2011
Format: Hardcover Verified Purchase
All of these cookbooks are great! Not only do they look nice on the outside and could easily be used as decor, they have great recipes an the price on Amazon is Awesome compared to paying an extra $5-6 a cookbook buying them at Williams Sonoma. I literally want every cookbook they make.
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3 of 3 people found the following review helpful By K. Bowyer on May 17, 2008
Format: Hardcover
This book wasn't what I was expecting but it turns out to be a great source for new ideas. The ginger-glazed scallops are the best. I just love the Williams-Sonoma cookbooks. You can't go wrong.
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5 of 6 people found the following review helpful By June Bug on April 6, 2007
Format: Hardcover Verified Purchase
I absolutely recommend this book. The salads are tasty, fulfilling and varied enough to keep you wanting to try a different one everyday of the week.
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6 of 8 people found the following review helpful By ruks on January 24, 2009
Format: Hardcover
Great book to understand salad basics. Ones you have tried many recipes from this book, you will have your own delicious ideas...Excellent book!
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1 of 1 people found the following review helpful By JoAnne Backman on August 22, 2013
Format: Hardcover Verified Purchase
A nicely presented collection of good salad recipes. Hard to go wrong with a Williams-Sonoma publication. Try it - you'll like it.
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3 of 4 people found the following review helpful By John on October 9, 2011
Format: Hardcover Verified Purchase
I was hoping for more of a traditional type of salad book but find this book to be more expansive in its ideas of what constitutes a salad.

if you are looking to make something primarily with greens then this isn't the book for you.
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