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Classic and contemporary salad recipes
With the great variety of green leaves now available to us, not to mention fresh herbs, it is no wonder salads have become the stars of modern cuisine.
This beautiful book includes warm salads, chilled salads, salads as starters, main-courses and sides. These are vegetable salads, seafood salads, salads made from poultry, beef, lamb and pork, rice and pasta salads, fruit salads.
There is also an informative illustrated glossary on lettuce and other leaves and salad herbs.
About The Author
The Australian Women's Weekly is an extraordinarily successful global cookery brand, built over 30 years, having sold over 70 million books in over 100 countries around the world. So what's the secret? It's the world famous special Test Kitchen and the 3 Rs: RANGE, RELIABILITY & the RECIPES RANGE Delicious recipes for every occasion covering cuisine from around the world - where there's food, there's a Women's Weekly cookbook. RELIABILITY All the books are Triple Tested for guaranteed results. And finally, the RECIPES Each recipe is clearly and vividly photographed to illustrate your finished dish and they taste fantastic. It's not complicated and the recipes work - every time.
Series: The Australian Women's Weekly
Number Of Pages: 352
Published: 1st August 2009
Dimensions (cm): 28.0 x 21.6 x 2.7
Weight (kg): 1.42