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20 Minutes Start to Finish
Chicken & orzo salad 10
Spinach, pear & walnut salad 13
Turkey cobb salad 14
Grapefruit, jicama & avocado salad 17
Thai steak & bok choy salad 18
Tuna & white bean salad 21
Spanish chicken salad 22
Greek salad with herbed pita 25
Curried chicken salad 26
Seared tuna with asian slaw 29
Polenta, tomato & corn salad 30
Antipasto salad 33
Halibut skewers with arugula salad 34
Warm goat cheese & chicken salad 37
30 Minutes Start to Finish
Roast chicken & bread salad 40
Warm escarole, egg & bacon salad 43
Moroccan couscous salad 44
Grilled asparagus & prosciutto salad 47
Grilled chicken caesar 48
Salmon & fennel salad 51
Sausages with warm cabbage salad 52
Grilled summer vegetable salad 55
Arugula, squash & salami salad 56
Pasta salad with crab & shrimp 59
Nicoise salad with salmon 60
Grilled portobello salad 63
Vietnamese shrimp & noodlesalad 64
Fried chicken salad 67
15 Minutes Hands-On Time
Vietnamese beef & watercress salad 70
Crab cake & butter lettuce salad 73
Mediterranean farro salad 74
Beet, fennel & spinach salad 77
Lentil, bacon & frisee salad 78
Flank steak, arugula & potato salad 81
Mediterranean meze 82
Asian chicken salad 85
Mushroom, radicchio & bulgur salad 86
Chicken & roasted tomato salad 89
Chipotle beef & corn salad 90
Grilled lamb & couscous salad 93
The smarter cook 95
The well-stocked kitchen 103
Index 108
| Price | Condition | Delivery | Seller | Action |
| $99.99 | Digital |
| WonderClub |
Lisa Carver
reviewed Salad (Williams-Sonoma Food Made Fast Series) on July 18, 2012
Salad (Williams-Sonoma Food Made Fast Series)
New World Foods Go Viral !
Well, back in the days of the "Columbian Exchange" they did go viral. Now I guess it's old news. But if you're interested in the origins and spread round the world of such edibles as potatoes, tomatoes, chilies, chocolate, corn, quinoa, beans, and vanilla (to name most of them), you've come to the right place. This slim, edited volume, written mostly in a very readable fashion, provides interesting and useful information on such topics. There is also a fascinating chapter on the "unknown foods", cultivated by Native Americans in Central or South America, but ignored by the Spanish colonizers and by outsiders ever since. These include varieties of potato, plus oca, maca, arracacha, yacon, ahipa, ulluco, and a couple of others. You never heard of these roots, right? Neither had I, but now I am the wiser because I've read Foster and Cordell's edited book. The only criticism I have is that the article on chilies contains several historical or linguistic errors which could have been checked. The author of that one is more a gourmet chef and writer than a scientist and it shows. The epilogue, about the damage done to Native American horticultural heritage and how to repair it, if possible, is also a useful addition. I think color photos of the various crops would have been an excellent idea.
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