Description: Title: The Art of Cooking Healthy Food: Kitchen-Tested Recipes for Living and Eating Well Every Day Author: Casey K Davis Publisher: Global Book Company Binding: Paperback Pages: 76 Dimensions: 11.00h x 8.50w x 0.16d Product Weight: 0.44 lbs. Language: English ISBN: 9781835520185 Salads are divided into two groups, dinner salads and the more substantial ones served at supper and luncheon in the place of meats. They are exceedingly wholesome. Nearly all the meats, vegetables, and fruits may be served as salads. The essential thing is to have the salad fresh and cold; and if green, to have the leaves crisp and dry. Lettuce, Romaine, endive and chicory or escarole make the best dinner salads, although one may use mixed cooked vegetables or well-prepared uncooked cabbage. Left-over green vegetables, string beans, peas, carrots, turnips, cauliflower, cooked spinach, leeks and beets may all take their place in the dinner salad. Use them mixed, alone, or as a garnish for lettuce. Lettuce and all green, raw salad vegetables should be washed and soaked in cold water as soon as they come from the market. After they have stood fifteen to twenty minutes in cold or ice water, free them from moisture by swinging them in a wire basket, or dry, without bruising, each leaf carefully with a napkin. Put them in a cheese-cloth bag and on the ice, ready for service. In this way they will remain dry and cold, and will keep nicely for a week. The dressing is added only at the moment of serving, as the salad wilts if allowed to stand after the dressing is added. Meat of any kind used for salads should be cut into dice, but not smaller than one-half inch, or it will seem like hash. It should be marinated before being mixed with the other parts of the salad. Meat mixtures are usually piled in cone-shape on a dish, the mayonnaise then spread over it, and garnished with lettuce, capers, hard-boiled eggs, gherkins, etc. Ships Fast From The USA! Authorized Dealer
Price: 13.97 USD
Location: Tennessee
End Time: 2024-11-01T22:51:52.000Z
Shipping Cost: 9.95 USD
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Item Specifics
Restocking Fee: No
Return shipping will be paid by: Buyer
All returns accepted: Returns Accepted
Item must be returned within: 30 Days
Refund will be given as: Money Back
Item Weight: 7.1 Oz
Number of Pages: 76 Pages
Book Title: Art of Cooking Healthy Food : Kitchen-Tested Recipes for Living and Eating Well Every Day
Item Height: 0.2 in
Item Length: 11 in
Item Width: 8.5 in
Format: Trade Paperback
Publication Year: 2024
Publisher: Global Book Company
Genre: Cooking
Author: Casey K Davis
Topic: Health & Healing / General, Vegetarian, Specific Ingredients / General
Language: English