Joy of Cooking: All About Salads & Dressings
Publisher: Scribner | English | PDF | 132 Pages
Sixty years after Irma Rombauer advised new cooks to “Stand facing the stove,”
America’s love affair with Joy of Cooking continues unabated. And why not? Joy in
hand, tens of millions of people — from novices to professionals — have learned to
do everything from make a meat loaf to clean a squid to frost a wedding cake. For
decades, Joy of Cooking has taught America how to cook, serving as the standard
against which all other cookbooks are judged.
All About Salads & Dressings upholds that standard. While keeping the conversational
and instructional manner of the flagship book, All About Salads & Dressings is
organized by salad type including green; vegetable and savory fruit; bean and grain;
fish and shellfish; meat and poultry — with such delicious classics and exciting
innovations as Caesar Salad; Thai Beef Salad; Grilled Swordfish, Tangerine, and
Jícama Salad; Tomato and Mozzarella Salad; Hot Apple Slaw; and Three-Bean Salad.
And don’t forget the dressings: everything from Basic Vinaigrette to creamy Green
Goddess Dressing is covered. With a full primer on varieties of lettuce and suggestions
for garnishing, All About Salads & Dressings illustrates how much more there is to
salad than just lettuce.
Whether you belong to one of the millions of American households that already own a
copy (or two) of Joy, or you have never cracked the spine of a cookbook before,
Joy of Cooking: All About Salads & Dressings is for you. It is a spectacular
achievement, worthy of its name. Joy has never been more beautiful.
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