Salmagundi : salads from the Middle East and beyond : fresh, seasonal, hot, cold, simple, exotic

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 #x96; 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 #x91;super-healthy' or #x91;skinny-minny' or #x91;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 Cover; Title; Contents; Introduction; Herbs and leaves; Vegetables; Roots and squash; Peas and beans; Grains and pasta; Rice; Cheese; Fish; Meat; Fruity salads; Salads as puddings; Dips: the not-quite-salad salad; The dressing room; The prop cupboard; Index; Acknowledgements; Copyright A beautifully photographed culinary and cultural tour exploring salads across the world in 150 recipes, heavily punctuated with a mixture of folklore and anecdotes. Includes information on growing your own ingredients, and a look at oils, venegars, edible flowers and micro herbs