Hardcover ISBN: 1423624688
The newest additions to our popular 200 series, 200 Salads and200 Ramen Noodle Dishes promise to deliver mouth-watering meals! Full of fast and easy recipes made with inexpensive staples, these books are filled with a wide array of recipes from soups, casseroles, and salads to family favorites using beef, chicken, seafood, and pork.
200 Ways to Make a Salad
The Handy 1914 Guide
Paperback ISBN: 0486818098
"Thanks to an increasing interest in cultivating health-conscious habits, salads have never been more popular. This vintage recipe book from the turn of the 20th century presents 200 fast, easy-to-follow suggestions for preparing salads and dressings that will jazz up any meal. Organized by ingredient, the recipes include green and vegetable salads; meat, poultry, and game salads; fish salads; and fruit salads. The final two chapters offer a tasty assortment of recipes for dressings"--
50 Recipes, Endless Salad Inspiration
Hardcover ISBN: 1452155143
What makes the tastiest salad? Great ingredients, of course, plus a beautifully balanced dressing and a bit of crunchy texture. This book has all the fixings for those looking for lunch or savory supper ideas and inspirations: 35 recipes for dressings, 10 toppings, 10 composed salads that bring all the elements together perfectly, and more than 20 vibrant photographs. Each dressing recipe is paired with suggestions for which greens work best, and add-ons (toasted nuts, roasted vegetables, cooked grains) that provide great options for the best salads all year long.
Pizza, Pasta, and Other Food I Like
Hardcover ISBN: 0062224379
The highly anticipated cookbook from the chef behind “the best pizza in America” When Chris Bianco started Pizzeria Bianco inside the back corner of a neighborhood grocery store in 1988, he had no idea that he would be a driving force in the artisanal pizza movement. All he knew was that his food would be the result of his relationships with farmers, local producers, customers, and staff, reflecting the respect and sincere intention that he brings to each of his recipes. Now the owner of a legendary pizza mecca and a James Beard award-winning chef, Chris Bianco brings us a full-color, fully illustrated cookbook illuminating the fundamentals of pizza making, from the basics of flour and water to the philosophy behind Bianco’s cooking. The book features recipes for his signature pies as well as strategies and techniques for translating chef’s methods to the home kitchen. Bianco celebrates both the simple and the nuanced, revealing the methods that lead to the perfect crust, the sweetest tomato sauce, the creamiest mozzarella, and the most expertly balanced flavor combinations. It also features recipes for market salads, tasting plates, and dessert options, as well as the staff meals that are cooked behind the scenes and a new array of main courses showcased at Chris’s wildly popular restaurants. With its attention to detail and tips for making unforgettable, flavorful pies, Bianco is an essential companion for any serious pizza maker.
The Big 10 Paleo Spiralizer Cookbook
10 Vegetables to Noodle, 100 Healthy Spiralizer Recipes, 300 Variations
Paperback ISBN: 1623158966
Spiralizing is a fun, delicious way to eat healthier—and The Big 10 Paleo Spiralizer Cookbook is the only spiralizer cookbook to combine the variety you want with the ease you need. From zoodle pastas to robust salads and hearty soups, the spiralizer has opened up a whole new world for those who follow a paleo, gluten-free, or low-carb lifestyle. Yet between recipes that require hard-to-find ingredients and spiralizer cookbooks that are too complicated, knowing what to do with which vegetable can be challenging. On a personal mission to make it easy and fun to eat more vegetables is paleo aficionada Megan Flynn Peterson. Following the release of her blockbuster debut, The Big 15 Paleo Cookbook, Megan turned her attention to one of the most versatile appliances in paleo cuisine—the spiralizer. With The Big 10 Paleo Spiralizer Cookbook Megan shows you that variety and simplicity go hand in hand. By sticking to the 10 best vegetables for spiralizing and including multiple recipe variations, The Big 10 Paleo Spiralizer Cookbook is the only spiralizer cookbook to include more than 300 total recipe options. Inside this spiralizer cookbook you’ll find: - 100 recipes and 300 variations using the 10 most popular, readily available vegetables with your beloved spiralizing appliance - Helpful photos and per-recipe nutritional information so you know exactly what your dish should look like and exactly what is in it - Recipe variations for a variety of diets, including paleo, keto, vegan, raw, gluten-free, and dairy-free Discover how you can get the most out of your groceries, your spiralizer, and your paleo lifestyle with The Big 10 Spiralizer Cookbook.
Food52 Mighty Salads
60 New Ways to Turn Salad into Dinner, and Make-Ahead Lunches, Too
Hardcover ISBN: 0399578048
Endless variations for turning the simplest of dishes intosomething meal-worthy and memorable. White beans with charred lemon and fennel three ways;slow-roasted duck with grilled apples and spicy greens; seared scallops on a bed of citrus-spiked sprouts and greens. Here, salad is so much more than dressing on lettuce: Its components can be roasted, toasted, frittered, fried, slivered, shaved, marinated, wilted, charred, crisped, and more. With loose formulas for riffing at home, and genius tips that’ll improve any old salad, Mighty Salads will set readers up to create dinners (and make-ahead lunches) that are satisfying and smart.
Hardcover ISBN: 1469626683
Greens--collard, turnip, mustard, and more--are a defining staple of southern food culture. Seemingly always a part of the southern plate, these cruciferous vegetables have been crucial in the nourishing of generations of southerners. Having already been celebrated in operatic terms--composer Price Walden's "Leaves of Green" includes this lyrical note: "From age to age the South has hollered / The praises of the toothsome collard--greens now get their leafy culinary due in Thomas Head's Savor the South® cookbook. Head provides a fascinating culinary and natural history of greens in the South, as well as an overview of the many varieties of edible greens that are popular in the region. Including practical information about cultivation, selection, and preparation, Head also shows how greens are embraced around the world for their taste and healthfulness. The fifty-three recipes run from classic southern "potlikker" styles to new southern and global favorites. From Basic Southern Greens to Turnip Green Tarts to Greens Punjabi-Style, cooks will find plenty of inspiration to go green.