In this country a dream of salads may encompass anything from the charmingly oiled and seasoned fresh greens to extravaganzas featuring incompatibles embedded in jello. Mrs. Marton, although presenting some wildly complicated recipes, avoids the banal, if anything tends toward the gourmet, extending as she does the ""salad"" category to ""a wide variety of foods dressed with an oil and acid sauce."" Therefore fishes and cold soup, gallatine and antipasto. Mrs. Marton believes the difference between pre-ground and fresh-ground pepper is ""stunning"", she also attacks the many aspects of salad making with similar firm insistence on high quality ingredients and cooking-school sensitivity to sensible processes. Many, many salads, classics and variations, descriptions of ingredients, tools, the works. A well-written, basic book for good cooks.