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Salad & Vegetable Cooking Box
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This title presents a collection of tasty ideas in two step-by-step cookbooks. It includes two essential volumes that contains delicious recipes and a visual directory for identifying, preparing and cooking salad ingredients and vegetables. It includes ideas for hot and cold lunches, suppers, picnics, family meals and entertaining, with advice on seasonal availability, and buying and storing each ingredient. Over 1360 photographs illustrate 300 recipes, with step-by-step pictures to guarantee perfect results every time, and a beautiful photograph of each finished dish. It features onions and leeks, shoots and stems, roots, greens, beans and peas, seeds, squashes, fruit, leaves and mushrooms. Includes all the classic dishes, such as Greek Salad, Waldorf Salad, French Onion Soup, Potato Dauphinois, Borscht, Stuffed Mushrooms, and Fresh Fruit Salad. These two classic books offer a complete guide to making salads and cooking with vegetables. "The Salad Book" shows there is much more to a salad than a handful of lettuce leaves and a few tomatoes. There is a salad for every season and every occasion, from a simple Carrot and Orange Salad to the extravagant San Francisco Salad. The World Encyclopedia of Vegetables combines a complete illustrated guide to vegetables with a compendium of delicious recipes, such as Spinach Ravioli and Squash Risotto. Together, the books provide a one-stop box set, with everything you need to create perfect salads and vegetable dishes all year round.
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Steven Wheeler began his career in food journalism after 10 years of practical experience working in leading restaurants throughout Europe. He writes and cooks for leading food magazines, and is the author of many books. Christine Ingram is a freelance writer, contributing to various magazines and to partworks on microwave, Thai and Asian cooking. She has toured extensively, always on the look out for different and unusual vegetables to try in new recipes.

About the Author

Steven Wheeler began his career in food journalism after 10 years of practical experience working in leading restaurants throughout Europe. He writes and cooks for leading food magazines, and is the author of many books. Christine Ingram is a freelance writer, contributing to various magazines and to partworks on microwave, Thai and Asian cooking. She has toured extensively, always on the look out for different and unusual vegetables to try in new recipes.

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