400 SALADS by


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This is the first salad book that I've seen that I want to own. An incredible number of recipes which are tempting, unusual and yet not fussy. They deliberately avoid the two extremes in salad making, -- the gourmet's insistence on salad greens solely, simply dressed, and the club woman's delight in pictorial salads, overrich, oversweet, overdressy. Salads have been presented as vehicles for tempting appetites, adding necessary vitamins to diet, expanding meatless meals, substituting for rationed foods, using up leftovers. There are sections at the start that present every conceivable factor involved in salad making, -- glossary of terms, definitions, variants on established methods, accessories, hows and whys, techniques, ingredients, utensils, etc. The 400 recipes include a wide variety of salad dressings; vegetable salads, fruit salads, meat salads, fish salads, frozen salads, hot salads, and so on. Directions clearcut.

Pub Date: March 22nd, 1944
Publisher: Little, Brown