Salmagundi is a 17th-century English word denoting a salad dish comprising, well, everything. The nearest modern equivalent is Fiambre, a Guatemalan salad containing in excess of twenty ingredients. This comprehensive new book from acclaimed author Sally Butcher looks at salad bowls across the world in 150 recipes. The recipes feature a number of archaic, traditional and staple dishes – and a whole lot of funky new stuff as well. Divided into fourteen chapters (Herbs and Leaves; Vegetables; Beans; Roots; Grains and Pasta, Rice, Cheese, Fish, Meat, Dips, Fruity Salads, Salads for Pudding, The Dressing Room, The Prop Cupboard), no stone is left unturned in pursuit of the ultimate salad recipe. Recipes are flagged where relevant with tags such as 'super-healthy' or 'skinny-minny' or 'main course' to make it more user-friendly. Seasoned with Sally's trademark mixture of folklore and anecdotes, and with photography from renowned food photographer Yuki Sugiura, this is an essential update for the foodie bookshelf.
| ISBN: | 9781909815285 |
| Publication date: | 7th August 2014 |
| Author: | Sally Butcher |
| Publisher: | Pavilion an imprint of HarperCollins Publishers |
| Format: | Hardback |
| Pagination: | 272 pages |
| Genres: |
General cookery and recipes Cookery dishes and courses: salads and vegetables Cookery / food by ingredient: herbs, spices, oils and vinegars Cookery / food by ingredient: fruit and vegetables Cookery / food by ingredient: rice, grains, pulses, nuts and seeds Cookery / food by ingredient: meat and game Cultural studies: food and society Cookery for specific diets and conditions |