200 Super Salads (Hamlyn All Colour)
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Product Description
Product Description
'Hamlyn All Colour Cookbook 200 Super Salads' provides over 200 varied salads for every occasion including healthy summer salads, exotic fruit salads and warm salads for winter. Beautiful photographs and clear instructions make this book perfect for every cook. Presented in a handy format with easy-to-follow recipes, 'Hamlyn All Colour Cookbook 200 Super Salads' is great value for money.
About the Author
Alice Storey is originally from Tazmania and now lives in London. She has had many years of experience as a Home Economist and currently works as such on UKTV Food's Market Kitchen. 'Hamlyn All Colour Cookbook 200 Super Salads' is her first book.
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Customer Reviews
Most Helpful Customer Reviews
2 of 2 people found the following review helpful
Format:Paperback
A book with well laid out instructions and clear pictures of how your salad should look like. After all the first thing you see, should be appetising!
1 of 1 people found the following review helpful
Format:Paperback
THE WHOLE RANGE HAMLYN OF BOOKS ARE THE BEST SO FAR GOOD FROM CAKES , DINNER FOR TWO , DESERTS ,ALL THE HOOKS ARE WELLWORTH IT
Format:Paperback
Friends recently bought this as they are determined to lose a little weight over the next 3 months. When I first saw the book listed by Amazon, I had thought it to contain the usual boring mix of green and red salads but it is much more than that.
As well as the traditional salads, you will find several less usual varieties plus those that contain fruit in addition to the usual range of ingredients, dessert salads which are all fruit-based and warm salads that you may wish to serve during the colder months. Some salads may include cooked pulses, for example chickpeas or kidney beans, which would normally require a pre-soak for several hours before cooking. You can cheat and use the tinned varieties if they are drained well; kidney beans and a few others may also need to be rinsed and drained. Some include things such as pre-cooked chicken or fish such as tuna or shellfish, which may not be of universal taste.
Others use different rices (long grain, brown and black) or pasta, which you will need to cook in advance, but it need not be complex with or without a rice cooker. However, you should be aware that those recipes containing such ingredients should not be prepared too far in advance and should be chilled before serving, unless serving warm. Cooked rice can ferment and toxins will then form if allowed to stand at room temperature for extended periods.
Preparation is usually simple and speedy and does not require exceptionally high levels of skills. The variety of recipes in extensive and each is illustrated. As usual in the series, each major recipe has a variation and together comprise the 200 listed recipes.
The book is good value and there is sufficient variety for everyone, without too much similarity from one recipe to the next. Some ingredients will appear repeatedly but there is not undue reliance on any one ingredient.
It is not quite pocket-sized but would be an excellent and inexpensive addition to a cookery book collection.
As well as the traditional salads, you will find several less usual varieties plus those that contain fruit in addition to the usual range of ingredients, dessert salads which are all fruit-based and warm salads that you may wish to serve during the colder months. Some salads may include cooked pulses, for example chickpeas or kidney beans, which would normally require a pre-soak for several hours before cooking. You can cheat and use the tinned varieties if they are drained well; kidney beans and a few others may also need to be rinsed and drained. Some include things such as pre-cooked chicken or fish such as tuna or shellfish, which may not be of universal taste.
Others use different rices (long grain, brown and black) or pasta, which you will need to cook in advance, but it need not be complex with or without a rice cooker. However, you should be aware that those recipes containing such ingredients should not be prepared too far in advance and should be chilled before serving, unless serving warm. Cooked rice can ferment and toxins will then form if allowed to stand at room temperature for extended periods.
Preparation is usually simple and speedy and does not require exceptionally high levels of skills. The variety of recipes in extensive and each is illustrated. As usual in the series, each major recipe has a variation and together comprise the 200 listed recipes.
The book is good value and there is sufficient variety for everyone, without too much similarity from one recipe to the next. Some ingredients will appear repeatedly but there is not undue reliance on any one ingredient.
It is not quite pocket-sized but would be an excellent and inexpensive addition to a cookery book collection.
Most Recent Customer Reviews
Good comprehensive book
If you want a book with a good selection of salads, this is definitely a really good one. It's a a small format paperback book but has lots of selection for whatever type of salad... Read more
Published 3 months ago by Ness
Small gem
This is a small and slim book. The recipes are varied and from different parts of the world. The pictures are beautiful and tempt you to make and eat the salads right away. Read more
Published 11 months ago by New Leaf
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