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    RecipesManiac.com   >   By Ingredients Cookbooks   >   Salad

       
     

    Salad Cookbooks and Recipes


    Garden salad Salad is cold food, usually based around vegetables or fruits. A dressing (a sauce), croutons (cooked crispy lumps of bread), or nuts are often added. Many salads also include cheese, fish, meat, pasta or rice.

    Some popular salads include:
    • Caesar salad - Caesar salad was first created by the Mexican-Italian chef, Caesar Cardini. It is based on lettuce, and croutons, with a dressing of parmesan cheese, lemon juice, egg, Worcestershire sauce and black pepper. The original recipe used raw egg, but this is nowadays often omitted or substituted, because of concerns over salmonella. Additionally, modern recipes often add anchovies, breast of chicken, or capers.

      Caesar salad



    • Greek salad - This is a salad based on those found in Greek cuisine and Cypriot cuisine (where it is known as "country salad" or "village salad"). It contains tomatoes, cucumber, red onions, and bell peppers, is seasoned with olive oil, red vinegar, black pepper, oregano, and salt, and often also contains feta cheese, capers, and olives.

      Village Salad (Greek Salad)

    • Israeli salad (known in Israel as "salat aravi") - A salad based on finely chopped tomatoes and cucumbers, often with parsley, and seasoned with lemon juice and olive oil.

    • Poke - This is a salad from Hawaiian cuisine. It is made from cubes of raw fish, tobiko (flying fished roe), seaweed, and tofu, with assorted vegetables such as onions, scallions and tomatoes. The salad is flavored with chiles or red pepper, salt, sesame oil, and soy sauce.

    • Waldorf salad - A salad of apple, celery and walnuts in a mayonnaise dressing. The dish is named after the Waldorf Hotel in New York city, where the salad was first created during the late 19th century.


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    America's Restaurant Recipes


    Salad Cookbooks

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    Ninja Foodi Complete Cookbook For Beginners: 150 Amazingly Easy and Delicious Recipes to Pressure Cook, Air Fry, Dehydrate, and More with Your Ninja Foodi. 2019

    By Melissa Stewart

    Independently published
    Paperback (113 pages)

    Ninja Foodi Complete Cookbook For Beginners: 150 Amazingly Easy and Delicious Recipes to Pressure Cook, Air Fry, Dehydrate, and More with Your Ninja Foodi. 2019
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    Product Description:

    The NINJA Foodi Complete Cookbook for Beginners...

    With starter guide to make easy, effortless everyday meals using your Ninja Foodi...


    150 Easy and Delicious, Mouthwatering, Triple-Tested, family approved Ninja Foodi Recipes...

    The Ninja Foodi is Amazing! You can cook virtually anything in a multi-cooker with Air fryer - from meats and main courses to rice, potatoes, vegetables of every description, dessert to even yogurt. Better yet, the Ninja Foodi™ allows you to prepare foods up to 70 percent faster, and 75% less fat on average, than conventional cooking methods do, which means you save energy, eat healthy, in addition to your precious time!

    You don’t need to learn exceptional kitchen skills to make delicious and nutritious foods in your very own kitchen. With the Ninja Foodi, you can whip up your favorite comfort foods without breaking a sweat. With this nifty kitchen device, you will be able to prepare delicious meals any time of the day.

    The ultimate beginner’s guide for using this one-of-a-kind appliance, the Ninja Foodi Complete Cookbook for Beginners includes:

    • Advantages of Using Ninja Foodi
    • Ninja Foodi Buttons - and how to use them
    • How to Use Ninja Foodi
    • Natural Pressure Release Vs. Quick Pressure Release
    • Cleaning & Maintenance
    • Useful Tips for Your Ninja Foodi

    You will find the best and most delicious 150 Ninja foodi recipes in the following categories:

    • Breakfast Recipes
    • Poultry Recipes
    • Pork Recipes
    • Beef & Lamb Recipes
    • Fish & Seafood Recipes
    • Vegetable Recipes
    • Soups
    • Rice Recipes
    • Desserts 

    You don't have to worry about your success in the kitchen because the ninja foodi and this Ninja foodi Complete Cookbook for Beginners  will do the hard parts for you.

    What are you waiting for? Get your copy now! and Enjoy hassle-free cooking with your Ninja Foodi




    500 Keto Instant Pot Recipes Cookbook: The Easy Electric Pressure Cooker Ketogenic Diet Cookbook to Reset Your Body and Live a Healthy Life

    By Amy Thompson

    Independently published
    Paperback (269 pages)

    500 Keto Instant Pot Recipes Cookbook: The Easy Electric Pressure Cooker Ketogenic Diet Cookbook to Reset Your Body and Live a Healthy Life
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    Product Description:

    The Complete Ketogenic Instant Pot Electric Pressure Cooker Recipe Book

    Are you trying to live a healthier and happier life?
    Do you want to improve your diet in fast and efficient way?

    In this cookbook you will learn:

    • How to use and take care of your Instant Pot
    • How to lose weight while eating delicious meals
    • What foods are allowed and what not on a KETO diet.
    • How to use your Instant Pot to maximise the benefits of the KETO diet.

    This cookbook includes proven strategies on how to maximize the use of your Instant Pot for better ketogenic meals. These recipes will guide you every step of the way in order to make the perfect meals without the fuss. Once you decided to go on the ketogenic diet, you, your Instant Pot and this cookbook are sure to become “best friends”! 

    In this book you will find 500 recipes in the following categories:

    • Poultry
    • Pork
    • Beef
    • Fish & Seafood
    • Vegetables & Side Dishes
    • Fast Snacks & Appetizers
    • Eggs & Diary
    • Vegan
    • Desserts
    • and more

    Get your copy today!

    Salad for President: A Cookbook Inspired by Artists

    By Julia Sherman

    AMERICAN WEST BOOKS
    Released: 2017-05-16
    Hardcover (272 pages)

    Salad for President: A Cookbook Inspired by Artists
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    • ABRAMS
    Product Description:
    The creator of the immensely popular Salad for President blog presents a visually rich collection of more than 75 salad recipes, with contributions and interviews by artists/creative professionals like William Wegman, Tauba Auerbach, Laurie Anderson, and Alice Waters.
     
    Julia Sherman loves salad. In the book named after her popular blog, Sherman encourages her readers to consider salad an everyday indulgence that can include cocktails, soups, family style brunch dishes, and dinner-party entrées. Every part of the meal is reimagined with a fresh, vegetable obsessed perspective. This compendium of savory recipes will tempt readers in search of diverse offerings from light to hearty: Collard Chiffonade Salad with Roasted Garlic Dressing and Crouton Crumble, Heirloom Tomatoes with Crunchy Polenta Croutons, or Flank Steak and Bean Sprouts with Miso-Kimchi Dressing. On the lighter end there are Grilled Hearts of Palm with Mint and Triple Citrus, Persimmon Caprese, and fresh Blood Marys. The recipes, while not exclusively vegetarian, are vegetable-forward and focused on high-quality seasonal produce. Sherman also includes insider tips on pantry staples and growing your own salad garden of herbs and greens.
     
    Salad—with its infinite possibilities—is a game of endless combinations, not stifling rules. And with that in mind, Salad for President offers a window into how artists approach preparing their favorite dishes. She visits sculptors, painters, photographers, and musicians in their homes and gardens, interviewing and photographing them as they cook. Utterly unique in its look into the worlds of food, art, and everyday practices, Salad for President is at once a practical resource for healthy, satisfying recipes and an inspiring look at creativity.

    Pizza Camp: Recipes from Pizzeria Beddia

    By Joe Beddia

    Abrams
    Released: 2017-04-18
    Hardcover (224 pages)

    Pizza Camp: Recipes from Pizzeria Beddia
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    • ABRAMS
    Product Description:
    Pizza Camp is the ultimate guide to achieving pizza nirvana at home, from the chef who is making what Bon Appetit magazine calls “the best pizza in America.”
     
    Joe Beddia’s pizza is old school—it’s all about the dough, the sauce, and the cheese. And after perfecting his pie-making craft at Pizzeria Beddia in Philadelphia, he’s offering his methods and recipes in a cookbook that’s anything but old school. Beginning with D’OH, SAUCE, CHEESE, and BAKING basics, Beddia takes you through the pizza-making process, teaching the foundation for making perfectly crisp, satisfyingly chewy, dangerously addictive pies at home.
     
    With more than fifty iconic and new recipes, Pizza Camp delivers everything you’ll need to make unforgettable and inventive pizza, stromboli, hoagies, and more, with plenty of vegetarian options (because even the most die-hard pizza lovers can’t eat pizza every day). In this book you will find pizza combinations that have gained his pizzeria a cult following, alongside brand new recipes like:
     
    --Bintje Potato with Cream and Rosemary
    --Collard Greens with Bacon and Cream
    --Roasted Corn with Heirloom Cherry Tomato and Basil
    --Breakfast Pizza with Cream, Spinach, Bacon, and Eggs
     
    Designed by Walter Green, art director of Lucky Peach, and packed with drawings, neighborhood photos, and lots of humor, Pizza Camp is a novel approach to homemade pizza.
     
     

    Forest Feast Gatherings: Simple Vegetarian Menus for Hosting Friends & Family

    By Erin Gleeson

    ABRAMS
    Released: 2016-09-27
    Hardcover (256 pages)

    Forest Feast Gatherings: Simple Vegetarian Menus for Hosting Friends & Family
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    • ABRAMS
    Product Description:
    Erin Gleeson, the New York Times bestselling author of The Forest Feast, returns with a gorgeously illustrated cookbook packed with 100 brand-new simple vegetarian recipes designed for relaxed entertaining.
     
    When food photographer and stylist Erin Gleeson left New York City to live in a cabin in the woods of northern California, she started the blog The Forest Feast to document her vegetable-centric, seasonal approach to cooking. Her readers are drawn to her healthy recipes that anyone can make—dishes that are easy enough to prepare after a long day at work, yet impressive enough for a party—as well as to her visually stunning photography and watercolors. Erin handwrites each recipe over her photos to create diagram-like, step-by-step instructions that are vibrant, unique, and most important, easy to cook from.
     
    Erin’s recipes have always been ideal for entertaining, but now in The Forest Feast Gatherings she offers detailed guidance on hosting casual, yet thoughtful, get-togethers from start to finish with recipes that serve 6 to 8. The book offers 100 new, innovative vegetarian recipes, along with some fan favorites from the blog, arranged in a series of artfully designed menus that are tailored around specific occasions and seasons—whether a summer dinner party, a laid-back brunch, a vegan and gluten-free gathering, or holiday cocktails. Sample recipes include:
     
    • Pomegranate Punch
    • Quinoa Crunch Salad
    • Floral Summer Rolls
    • Vietnamese Lentil Tacos
    • Kale-Hazelnut Salad
    • Pear-Thyme Galettes

     
    Menus feature recipes for drinks, appetizers, entrees, side dishes, and desserts, accented by quick decorating ideas for flower arrangements, signage, and table settings.
     
    Lushly illustrated with hundreds of watercolor drawings and photographs, The Forest Feast Gatherings is an inspiring reference for anyone who wants to share good food with good friends, simply, easily, and beautifully.

    Also available from Erin Gleeson: The Forest Feast: Simple Vegetarian Recipes from My Cabin in the Woods and The Forest Feast for Kids.

    Salad of the Day (Revised): 365 Recipes for Every Day of the Year

    By Georgeanne Brennan

    Weldon Owen
    Released: 2016-07-05
    Hardcover (304 pages)

    Salad of the Day (Revised): 365 Recipes for Every Day of the Year
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    • Weldon Owen
    Product Description:
    Chopped, tossed, shredded, composed—salads are versatile in both form and flavor. They’re an appealing and healthy way to showcase favorite seasonal produce. From light starters to protein-rich main course salads to palate–cleansing accompaniments, these much-loved adaptable dishes can play a delicious role in virtually every lunch or dinner, every day of the year. This is a revised and revamped edition of Williams-Sonoma Salad of the Day—the bestselling 2012 title, including new images and over 90 new recipes.

    Williams-Sonoma Salad of the Day is a calendar-style cookbook that offers 365 enticing salads suited for any meal, occasion, or mood. Vibrant, fresh, and extremely versatile, salads are the ultimate expression of the changing seasons—and make a fantastic meal or side dish any day of the year.

    New recipes include Warm Gigante Bean Salad with Herb-Roasted Red Onions & Wilted Greens; Crispy Kale & Brussels Sprouts Salad with Anchovies, Parmesan Crisps & Fried Egg; Grilled Calamari Salad with Padron Peppers & Green Harissa; Herb-Grilled Lamb & Grilled Green Onion Salad; Crispy Eggplant, Miso Butter & Charred Sungold Tomato Salad; Carrot and Medjool Date Salad with Creamy Gorgonzola Dressing; Nopales and Hominy Salad with Skewered Pork and Pepper Kebobs; Black Olive and Calamari Salad with Parsley and Mint Vinaigrette; Fresh Horseradish Salmon Cakes on Wilted Greens, and more.

    Capture the essence of spring with a pasta salad featuring sugar snap peas and slender asparagus, or a seared salmon salad with pea shoots and watercress.

    Savor the flavors of summer with juicy ripe tomatoes and sweet corn kernels tossed with piquant blue cheese, or grilled summer squash on a bed of herbed rice.

    In autumn, enjoy a warm wild mushroom salad dressed in bacon vinaigrette, or tender chicken salad with crisp apples and toasted walnuts.

    During the winter, pair bright citrus fruits with skirt steak and peppery arugula, or earthy roasted beets and soft farmer cheese.

    Each recipe includes a complementary dressing recommendations or recipes, and helpful notes offer serving and substitution ideas. With this abundance of recipes as your guide, and the garden’s yield as your inspiration, you’re sure to find an appealing salad that fits the occasion, no matter what the day brings. 

    Food52 Mighty Salads: 60 New Ways to Turn Salad into Dinner (Food52 Works)

    By Editors of Food52

    AMERICAN WEST BOOKS
    Released: 2017-04-11
    Hardcover (160 pages)

    Food52 Mighty Salads: 60 New Ways to Turn Salad into Dinner (Food52 Works)
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    • TEN SPEED
    Product Description:

    A collection of 60 recipes for turning ordinary salads into one-dish worthy meals.

    Does anybody need a recipe to make a salad? Of course not. But if you want your salad to hold strong in your lunch bag or carry the day as a one-bowl dinner, dressing on lettuce isn’t going to cut it.

    Make way for Mighty Salads, in which the editors of Food52 present sixty salads hefty with vegetables, meats, grains, beans, fish, seafood, pasta, and bread. Think shrimp and radicchio tossed in a bacon vinaigrette, a make-ahead jumble of white beans with charred lemon and fennel, slow-roasted duck and apples scattered across spicy greens. It’s comforting food made captivating by simply charring one ingredient or marinating another—shaving some, or roasting a bunch.

    But because we don’t always follow recipes, there are also loose formulas for confident off-roading, as well as back-pocket tips and genius tricks for improving any old salad. Because once you know how to fix too-salty dressing, wash greens once and for all, keep an avocado from browning, and even sprout your own grains, the humble salad starts looking a lot more interesting—and a whole lot more like dinner.

    Salad Samurai: 100 Cutting-Edge, Ultra-Hearty, Easy-to-Make Salads You Don't Have to Be Vegan to Love

    By Terry Hope Romero

    Da Capo Lifelong Books
    Released: 2014-06-17
    Paperback (192 pages)

    Salad Samurai: 100 Cutting-Edge, Ultra-Hearty, Easy-to-Make Salads You Don t Have to Be Vegan to Love
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    • Da Capo Lifelong Books
    Product 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!

    Saladish: A Crunchier, Grainier, Herbier, Heartier, Tastier Way with Vegetables

    By Ilene Rosen

    AMERICAN WEST BOOKS
    Released: 2018-03-20
    Hardcover (208 pages)

    Saladish: A Crunchier, Grainier, Herbier, Heartier, Tastier Way with Vegetables
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    Product 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.

    Bianco: Pizza, Pasta, and Other Food I Like

    By Chris Bianco

    Ecco Press
    Released: 2017-07-25
    Hardcover (224 pages)

    Bianco: Pizza, Pasta, and Other Food I Like
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    • Ecco Press
    Product Description:

    Finalist for the Gourmand Awards (Italian category)

    The highly anticipated cookbook from the chef behind “the best pizza in America”

    When Chris Bianco started Pizzeria Bianco inside the back corner of a neighborhood grocery store in 1988, he had no idea that he would be a driving force in the artisanal pizza movement. All he knew was that his food would be the result of his relationships with farmers, local producers, customers, and staff, reflecting the respect and sincere intention that he brings to each of his recipes.

    Now the owner of a legendary pizza mecca and a James Beard award-winning chef, Chris Bianco brings us a full-color, fully illustrated cookbook illuminating the fundamentals of pizza making, from the basics of flour and water to the philosophy behind Bianco’s cooking. The book features recipes for his signature pies as well as strategies and techniques for translating chef’s methods to the home kitchen.

    Bianco celebrates both the simple and the nuanced, revealing the methods that lead to the perfect crust, the sweetest tomato sauce, the creamiest mozzarella, and the most expertly balanced flavor combinations. It also features recipes for market salads, tasting plates, and dessert options, as well as the staff meals that are cooked behind the scenes and a new array of main courses showcased at Chris’s wildly popular restaurants. With its attention to detail and tips for making unforgettable, flavorful pies, Bianco is an essential companion for any serious pizza maker.


    America's Restaurant Recipes

     
     


     
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