Incredibly easy, dashing one-dish lunch or dinner-party fare. Have you noticed that guests just don't want to eat piles of stodge anymore? Peter Gordon's Salads are utterly delicious but can be deceptively presented as healthy and even as GI Diet-friendly. Thing is, you can tell he's a chef; basically the setup he imagines is a kind of mise, where you prepare each ingredient separately and then assemble. This can seem like a lot of faff after work, by the time you've toasted this and roasted and peeled that. Some of the recipes have one ingredient too many. But this is a fine book for entertaining; I've now made half a dozen of his salads for dinner or lunch parties and have been complimented every time.
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what a lovely book...with all the rain we've had i didn't feel like wanting to make salads at all....but there are some great cheery recipes in the book - I did lots of experimenting and tried out so many of the salads from the book - and they were delicious. This one's a keeper for winter as well as summer...many of the cold salads are great on their own or brill compliments to wholesome hot food. I've got six so far in the series and have put a couple down on my birthday wishlist for August.
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what a lovely book...with all the rain we've had i didn't feel like wanting to make salads at all....but there are some great cheery recipes in the book - I did lots of experimenting and tried out so many of the salads from the book - and they were delicious. This one's a keeper for winter as well as summer...many of the cold salads are great on their own or brill compliments to wholesome hot food. I've got six so far in the series and have put a couple down on my birthday wishlist for August.
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This latest cookbook from the Moosewood collective is especially strong on soup recipes. Their minestrones are already firm favourites of mine! The Moosewood Collective excell in the creation of delicious vegetarian recipes that are simple to follow and easy to adapt to the ingredients at hand. I own most of their cookbooks & use them far more than any others. Although Americans use a different system of measurements (they meaure things out by volume rather than by weight) it is very easy to learn this system, and well worth the effort as it enables one to cook these delicious meals!
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A fantastically useful cookbook, with no pretensions of grandeur. No spectacular colour photographs (I think the only photo is the one on the cover!), but occasional simple line drawings scattered through the text, which surely covers just about every sauce that you've ever heard of and many, many more!
Nice-sized text so that you don't have to peer at the page to read the list of ingredients. The paper isn't glossy but matter-of-fact plain and workaday, almost begging to have sauce-fingerprints liberally scattered across the pages. The book is squarely aimed at people who like getting in the kitchen and trying new flavours, rather than at those who like sitting reading glossy coffee-table type cookbooks.