Great Salads and Vegetables

Fülszöveg

Great Salads and \bgetables
To do full justice to the recipes in this book, you must remember that although most vegetables are available throughout the year, they should be eaten only at their peak . . . forget about serving limp lettuce or woody carrots.
There are fascinating flavours to explore — nasturtium leaf and cucumber as a side salad, or in the fruit salads section, Roquefort and pears. For a main course or luncheon salad try Truffled Turkey Salad or the classic mixture of Duck and Orange Salad.
Soups too take on a new deliciousness when made with the freshest of vegetables, intoxicated with cognac or sherry and enriched with cream or egg yolks. There is something special about all the soups, as there is with all the vegetable appetisers, some of which can be served as a main course.
Naturally there is an enormous assortment of recipes for vegetables to accompany a meal. Puréed, braised, buttered or steamed, all the vegetables are treated with the respect due to... Tovább

Fülszöveg

Great Salads and \bgetables
To do full justice to the recipes in this book, you must remember that although most vegetables are available throughout the year, they should be eaten only at their peak . . . forget about serving limp lettuce or woody carrots.
There are fascinating flavours to explore — nasturtium leaf and cucumber as a side salad, or in the fruit salads section, Roquefort and pears. For a main course or luncheon salad try Truffled Turkey Salad or the classic mixture of Duck and Orange Salad.
Soups too take on a new deliciousness when made with the freshest of vegetables, intoxicated with cognac or sherry and enriched with cream or egg yolks. There is something special about all the soups, as there is with all the vegetable appetisers, some of which can be served as a main course.
Naturally there is an enormous assortment of recipes for vegetables to accompany a meal. Puréed, braised, buttered or steamed, all the vegetables are treated with the respect due to their delicate taste and freshness. There is no need for vegetables to be monotonous — try Carrots a l'Orientale with raisins, or Courgettes with Walnuts for an exquisite contrast of textures and tastes.
Vegetables are so versatile, and treated with reverence have such distinctive flavours, that you can choose any of these recipes and be sure of doing justice to a main dish — not simply supporting it, but complementing it.
Front jacket photograph by John Stewart Vissza