Acclaimed chef Damien Pignolet shows us the endless possibilities of
the salad. Here are entrée salads to stimulate the appetite,
side salads to refresh the palate, and warm salads that serve as a meal
in their own right. Learn how to perfect classic salads, such as
niçoise, and how to marry a range of tastes and textures to
create a chicken salad with asparagus, peaches and a pistachio nut
vinaigrette, and a sweet salad of strawberry, orange and red wine.
Damien's first book, French, captured the essence of classic French cooking in Australia. With its rich photography and detailed notes on produce, composition and presentation, Salades is set to educate, inspire and delight the dedicated home cook.
About The Author
Damien Pignolet is generally recognised as one of Australia's finest chefs and restaurateurs. As chef and co-owner of Sydney restaurants such as Claude's from 1981 to 1993 and Bistro Moncur from 1993 onwards, his eye for detail and his consummate French style have garnered him many accolades. He has also been an influential teacher of cookery for more than three decades. In 2004 he became executive chef and co-proprietor of the Bellevue Hotel and Dining Room, also in Sydney.
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Comments about Salades:
Easy to follow with superb photos and recipes that are ideal for warmer climates
Number Of Pages: 240
Published: 30th August 2010
Dimensions (cm): 26.6 x 20.2 x 2.8
Weight (kg): 26.6