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Williams-Sonoma Collection: Salad Hardcover – June 5, 2002
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Top Customer Reviews
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:
Celery Root Remoulade
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.Read more ›
if you are looking to make something primarily with greens then this isn't the book for you.
Most Recent Customer Reviews
This is part of a great series of beautifully done cookbooks from Williams Sonoma. They're out of publication, so I was so happy to find on Amazon. Classic salad recipes!Published 4 months ago by KDK in Texas
The book looks good, but it's the used book company that makes it so accessible!Published 10 months ago by Jeff Holland