101 SALADS FOR THE GOURMET by Gillian Sandialnds


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For the rabbits among us- at least those with the more sensitive sniff and gnaw of the true connoisseur- here are directions on how to make leafy greens infinitely more palatable. Each of the recipes, which include salad and dressing ingredients of a particularly wide variety, is accompanied with suggestions for appropriate entrees and in some cases, the recipes for these are given too. Sample menus are filet of flounder souffle with a salad of Iceberg lettuce, white grapes and French tarragon dressing; or beef curry with an apple and onion salad and cider vinegar french dressing. The rest are just as enticing. And as the author's instruction springs from a Parisian maitr d'hotel- it is the real McGourmet- and if you follow her suggestions for herbs, spices, and vinegars, and to put the oil on first, so that it completely covers the dry leaves there'll be tasty nibbling.

Pub Date: Aug. 19th, 1954
Publisher: Harcourt, Brace