All about Salads and Dressings (Joy of Cooking All about... Series)

Overview

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 & ...

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Overview

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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Editorial Reviews

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Health-minded families will welcome this rich gathering of salad and dressing recipes which includes both vegetarian and non-vegetarians meals. (The Grilled Swordfish, Tangerine, and Jicama Salad sounds delicious.) Salads are arranged by type: tossed; green; vegetable and fruit; garnished; warm; potato; coleslaw; bean; rice; and pasta.The dressings covered include everything from Basic Vinaigrette to creamy Green Goddess Dressing. The full-color photographs are pretty tempting, too.
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Product Details

  • ISBN-13: 9780743215015
  • Publisher: Scribner
  • Publication date: 6/28/2001
  • Series: Joy of Cooking All about... Series
  • Pages: 128
  • Product dimensions: 8.10 (w) x 10.20 (h) x 0.60 (d)

Meet the Author

Ethan Becker is the son of Marion Rombauer Becker and the grandson of Irma S. Rombauer, the original author of Joy of Cooking. He attended Le Cordon Bleu in Paris and has been a devoted home cook all his life. Continuing a family tradition stemming from the conviction that fine cooking depends upon the freshest ingredients, Ethan is an enthusiastic organic gardener. He and his wife, Susan, live at the family home, Cockaigne, in Cincinnati, Ohio.

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Read an Excerpt

From All About Salads & Dressings: Cobb Salad

4 to 6 servings This close cousin (opposite) to Chef's Salad, 96, was created in the mid-1920's by restauranteur Bob Cobb at his Brown Derby Restaurant in Los Angeles.

Mash together in a small bowl untill a paste is formed:

1 clove garlic, peeled

1/4 teaspoon salt

Whisk in:

1/3 cup red wine vinegar

1 tablespoon fresh lemon juice

1/4 cup Roquefort or other blue cheese, crumbled Salt and ground black pepper to taste

Add in a slow, steady stream, whisking constantly:

2/3 cup olive oil

Line a platter with:

1 head Bibb lettuce, separated into leaves, washed, and dried

Arrange on top of the lettuce leaves:

1 large bunch watercress, tough stems trimmed, washed, dried, and coarsely chopped

1 ripe avocado, peeled and diced

4 to 6 diced cooked chicken or turkey breast

6 to 8 slices of bacon, cooked untill crisp and crumbled

3 Hard Boiled Eggs, 84, diced

3 Medium tomatoes coarsely chopped

1/4 cup crumbled Roquefort or other Blue chesse

Lightly drissle the vinaigrette over the salad and serve, passing the remaining vinaigrette separately.

From All About Salads & Dressings: White Bean Salad with Green Olives

4 to 6 servings Add a drained can of tuna to this salad and you can transform it into a lunch or dinner entrée.

Combine in a medium bowl:

3 cups cooked white kidney beans (about 1 cup dried),65, or other white beans, rinsed and drained if canned

2 small celery stalks, thinly sliced

15 Spanish olives, pitted and sliced

2 tablespoons chopped fresh tarragon or parsley

Whisktogether:

1 tablespoon red wine vinegar

1 clove garlic, minced

1/2 teaspoon sweet paprika

1/4 teaspoon salt

Whisk in:

3 to 4 tablespoons olive oil, preferably extra virgin

Pour the dressing over the bean mixture and toss gently to coat.

Season with:

Ground black pepper to taste

Serve at room temperature.

From All About Salads & Dressings: Spinach Salad with Grapefruit, Orange, and Avocado

2 to 4 servings

Toast briefly in a small skillet over medium heat:

3 tablespoons sesame seeds

Toss together in a salad bowl:

3 generous handfuls (about 6 cups) baby spinach leaves, washed and dried

2 to 3 pinches of salt

3 to 4 tablespoons Tangerine Shallot Dressing, 113

Divide the spinach among chilled salad plates, and arrange evenly over the greens:

1 grapefruit, peeled and sectionsed

1 navel orange, peeled and sectioned

1 ripe avocado, peeled and sliced

Sprinkle with the sesame seeds and season with:

Ground black pepper to taste

Serve immediately.

From All About Salads & Dressings: Creamy Macaroni Salad (Reduced Fat)

4 servings This salad has less than 140 calories per serving.

Set a very fine mesh sieve or collander lined with a coffee filter or several layers of cheesecloth over a bowl. Add and let drain at room temperature for at least 2 hours or covered in the refrigerator for up to 24 hours:

1/2 cup plus 2 tablespoons nonfat yogurt

Transfer the yogurt into a bowl. Add and whisk together:

1 clove garlic, minced

1 1/2 teaspoons red wine vinegar

1 teaspoon sugar Salt and ground black pepper to taste

Add and toss to coat:

4 ounces elbow macaroni, cooked until tender but firm, rinsed with cool water, and drained

Stir in:

1/2 cup finely chopped red, yellow, or orange bell peppers, or a combination

1/2 cup very thinly sliced fennel

3 tablespoons minced red onions

2 tablespoons minced fresh basil

Taste and adjust the seasonings. Serve at room temperature or slightly chilled.

From All About Salads & Dressings: Three-Bean Salad

4-6 servings This American salad-bar classic actually tastes better the next day.

Boil in salted eater to cover untill tender but still slightly crunchy, about 2 minutes:

1 cup 1/2-inch peices green beans

1 cup 1/2-inch yellow wax beans

Drain and place in a large bowl. Add and stir to combine:

One 16-once can kidney beans, rinsed and drained

1/2 cup chopped green bell pepper

1/2 chopped onion

Whisk together in a small bowl or shake in a small covered jar:

1/2 cup vegetable oil

1/2 cup tarragon vinegar or red wine vinegar

3/4 cup sugar

1 teaspoon minced fresh tarragonm or 1/2 teaspoon dried

1teaspoon salt

1/2 teaspoon ground black pepper

Pour the dressing over the bean mixture and toss well to coat. Cover and refrigerate for at least 6 hours or overnight. Serve cold. If desired, serve in:

Lettuce cups, 53

From All About Salads & Dressings: American Potato Salad

6 to 8 servings Many cooks customize their potato salad with such additions as hard-boiled eggs, sweet pickle relish, black olives, crumbled crisp cooked bacon, mint, pimientos, whole-grain mustard, or halved cherry tomatoes -- not all of these at once, of course.

Bring to a boil in a large pot with enough salted water to cover by 1 inch:

2 pounds red or other waxy potatoes

Reduce the heat and simmer, uncovered, until the potatoes are tender when pierced with a fork, 20 to 25 minutes. Drain, peel if desired, and cut into bite-sized pieces. In a medium bowl, toss the still-warm potatoes with:

1 medium celery stalk, diced

2 tablespoons finely snipped fresh chives, or 2 scallions, minced, or 2 tablespoons minced red onion

1/4 cup minced fresh parsley

Stir together:

3/4 to 1 cup mayonnaise

2 tablespoons milk or red wine vinegar

Add the mayonnaise mixture to the warm potato mixture and toss gently to coat. Season with:

Salt and ground black pepper to taste

Serve at room temperature or chilled.

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Table of Contents

Contents

Foreword About Salads

About Green Salads About Vegetable & Savory Fruit Salads About Fruit & Molded Salads About Bean & Grain Salads About Fish & Shellfish Salads About Meat & Poultry Salads About Salad Dressings Index Acknowledgments


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