Salads
  For the Love of Salad
Jeanelle Mitchell
This isn't just a book about salad -- it's so much more! Each recipe bursts with flavour, texture, and nutrition, and many are meals unto themselves. Seasonal charts are combined with loads of great hints to keep you eating salads in all seasons. A wonderful companion to Jeanelle's superb first book, For the Love of Soup. Softcover, 168 pp. $19.95.
 Alluring Lettuces
Jack Staub
This is a book for the person equally committed to creating visual masterpieces in the garden and on the plate. Going way beyond lettuces, Jack Staub profiles 75 unusual vegetables from purple sprouting broccoli to green zebra tomatoes.Each entry is beautifully illustrated and includes historical details along with pointers for successful cultivation. Softcover, 240 pp. $19.95.
 Salad Dressings
Jessica Strand
Tired of the same old vinaigrette? Perhaps ginger-ponzu dressing would add zing to your life. Creamy coconut? Thai lime? There are many ways to perk up your salads in this small but heavily illustrated book. Author Jessica Strand offers hints for the best pairings of salad and dressing. Colour photos. Hardcover, 79 pp. $16.50.
Italian Salads
Maxine Clark
Summers spent in Tuscany and Sicily were the impetus for this collection of Italian salads. Some such as orange and bitter leaf salad make refreshing first courses. Others—warm lentil, arugula, and mushroom salad or insalata nizzarda – make a hearty foundation for lunch or dinner. Whichever you try, you will find a great blend of eye and mouth appeal. Colour photos. Softcover, 64 pp. $14.95.
Salads
Elsa Peterson-Scheperlen
Whether as appetizer, side, or entrée, salads are a healthy solution to many mealtime puzzles. This collection runs from the simple iceberg wedge with blue cheese dressing to a more exotic combination of black rice with chile greens. With a recipe per page, each with a picture and sections on dressings and garnishes, this is both inspiring and easy to use. Colour photos. Softcover, 128 pp. $22.95.
 Raising the Salad Bar
Catherine Walther
Local and season are the keys to recreating Catherine Walthier’s vision of salad. With beans, whole grains, chicken and pasta et al these are salads which can be a gorgeous appetizer or main course: golden fried tomato with lobster salad and avocado puree; lemony asparagus and artichoke pasta salad; lentil salad with maple-balsamic vinaigrette. Each section includes a good dollop of how-to tips. The crowning glory is a collection of over 70 dressings. Colour photos. Softcover, 272 pp. $24.95.
 Food Made Fast Salad
Williams-Sonoma
As in the other books in this Williams-Sonoma series, the ingredients
for these recipes are readily available. These are the sort of
hearty salads which constitute the main course of a summer dinnerno
need to turn on the stove on a steamy evening. Flank steak, arugula & potato,
crab cake & butter lettuce, and grilled summer vegetables are
some of the enticing combos. Colour photos. Hardcover, 111 pp,
$19.95.
 Cooking Light Salad
Cooking Light magazine
Leave it to Cooking Light magazine to take already good-for-you salads and make them even better. With recipes for classics like cobb salad with green goddess dressing and inventive new combos like jicama-avocado salad with pomegranate-lime dressing these are salads for anytime of year and any part of the meal, made lighter. Other titles in this new series include Soup and Grilling. Colour photos. Hardcover, 144 pp. $21.95.
 Simply Salads
Editor Sophie Brissaud
Another of the small but beautifully produced books from Hachette. The recipes
are grouped into summer and winter sections with hints for making the most of
seasonal ingredients. More unusual recipes: black salad featuring black (purple
to some of us) potatoes, tapenade and black sesame seeds, and a Middle Eastern-inspired
salad of dates and onions. Colour photos. Paper, 96 pp, $19.95.
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