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Author: Olive Green
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 448
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Book Description
Author: Olive Green
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 448
Get Book Here
Book Description
Author: Olive Green
Publisher:
ISBN:
Category : Salads
Languages : en
Pages : 415
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Book Description
Author: OLIVE. GREEN
Publisher:
ISBN: 9781033497609
Category :
Languages : en
Pages : 0
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Book Description
Author: Olive Green
Publisher:
ISBN: 9781330492871
Category : Cooking
Languages : en
Pages : 432
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Book Description
Excerpt from One Thousand Salads In no phase of the culinary art is genius so necessary as in the compounding of a salad. An ignorant cook can roast a leg of mutton, broil a steak, or bake a potato. By a few moments' study of any good cook-book, she can achieve a passable soup or some simple dessert, but the making of the simplest salad will betray her skill - or the lack of it. It has been said that no one who does not love to cook can ever make a good salad. Observe the difference between the restaurant compound, heavily garnished and stiffly arranged, and the epicurean dish made at the table by one who knows what he is doing! Fruit and vegetable salads only are permissible at dinner. The fish and meat salads, with the heavier mayonnaise, are suitable for luncheon, supper, high tea, and those Bohemian feasts which begin at the mystic hour of midnight. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Olive 1874-1911 Green
Publisher: Wentworth Press
ISBN: 9781371975036
Category : History
Languages : en
Pages : 450
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Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: Linda Hull Larned
Publisher:
ISBN:
Category : Salads
Languages : en
Pages : 138
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Book Description
Author: Ilene Rosen
Publisher: Artisan Books
ISBN: 1579656951
Category : Cooking
Languages : en
Pages : 209
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Book Description
“Elevates salads from the quotidian to the thrilling.” —The New York Times A “saladish” recipe is like a salad, and yet so much more. It starts with an unexpectedly wide range of ingredients, such as Japanese eggplants, broccoli rabe, shirataki noodles, Bosc pears, and chrysanthemum leaves. It emphasizes contrasting textures—toothsome, fluffy, crunchy, crispy, hefty. And marries contrasting flavors—rich, sharp, sweet, and salty. Toss all together and voilà: an irresistible symphony that’s at once healthy and utterly delicious. Cooking the saladish way has been Ilene Rosen’s genius since she unveiled the first kale salad at New York’s City Bakery almost two decades ago, and now she shares 100 fresh and creative recipes, organized seasonally, from the intoxicatingly aromatic (Toasty Broccoli with Curry Leaves and Coconut) to the colorfully hearty (Red Potatoes with Chorizo and Roasted Grapes). Each chapter includes a fun party menu, a timeline of preparation, and an illustrated tablescape to turn a saladish meal into an impressive dinner party spread.
Author: Myrtle Reed
Publisher:
ISBN:
Category : Salads
Languages : en
Pages : 415
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Book Description
Author: Terry Hope Romero
Publisher: Da Capo Lifelong Books
ISBN: 0738217522
Category : Cooking
Languages : en
Pages : 194
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Book Description
Coauthor of the bestselling vegan bible Veganomicon shares 100 recipes for main dish salads loaded with whole-food, high-protein, and seasonal ingredients Life's too short for sad salad. Award-winning chef and Veganomicon coauthor Terry Hope Romero teaches you the way of the veggie warrior, rescuing salads from their bland, boring reputation and "side" status. With more than 100 vibrant, filling entrees, Salad Samurai is your guide to real salad bushido: a hearty base, a zesty dressing, and loads of seriously tasty toppings. Using whole-food ingredients and seasonal produce, these versatile meatless, dairy-free dishes are organized by season for a full year of memorable meals (yes, salad can rock even the coldest days of winter). Dig in to: Spring Herb Salad with Maple Orange Tempeh Deviled Kale Caesar Salad Seared Garlic Chickpeas, Spinach, and Farro Seitan Steak Salad with Green Peppercorn Dressing Herbed Pea Ricotta, Tomatoes, and Basil Mushroom, Barley, and Brussels Harvest Bowl Tempeh Rubenesque Salad Pomegranate Quinoa Holiday Tabouli Seitan Bacon Wedge Salad And many more!
Author: Linda Hull Larned
Publisher:
ISBN: 9781332337002
Category : Cooking
Languages : en
Pages : 122
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Book Description
Excerpt from One Hundred Salads Heat 3 tbsps. vinegar with 1/2 teasp. each salt, mustard, sugar, and 1/4 teasp. paprika; cream 1/4 cup butter; beat 3 yolks until thick, add slowly the hot vinegar, and cook slowly, add the butter and 1 beaten egg white. Beat until cold and place on ice in covered glass jar. Serve with vegetables. When ready to serve, 1/4 cup whipped cream may be added. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical wor
